Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil

Key Points

• French fries showed reduced oil absorption, leading to healthier cooking outcomes.
• Adding α-tocopherol and γ-oryzanol to rice bran oil decreased oxidation rates by 35%.
• Observational analysis assessed frying oil quality over three cooking sessions with controlled antioxidant levels.
• These findings highlight how incorporating specific antioxidants can improve lipid stability during frying.