Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil | Synapse
March 3, 2026Open Access
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.