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

## TL;DR

Adding α-tocopherol and γ-oryzanol to rice bran oil reduces oil absorption in French fries and slows oil degradation during frying.

## Contribution

This study reveals how α-tocopherol and γ-oryzanol reduce oil uptake and delay oil degradation in fried foods.

## Key findings

- α-Tocopherol and γ-oryzanol reduced surface and surface-penetrated oil in French fries by nearly 30%.
- These compounds inhibited polar material formation and delayed oil viscosity increase.
- The most significant oil reduction occurred at 1000 mg α-tocopherol/kg and 10,000 mg γ-oryzanol/kg oil.

## Abstract

α-Tocopherol and γ-oryzanol affect physicochemical properties of oils, while their role in frying oil uptake remains unclear. Thus, the influence of various concentrations of 0–1000 mg α-tocopherol/kg oil and 0–15,000 mg γ-oryzanol/kg oil on the oil absorption of French fries and possible mechanisms were investigated. The results demonstrated that α-tocopherol and γ-oryzanol reduced surface oil by 29.83% and surface-penetrated oil by 28.19% in the fries, compared with control sample. Furthermore, α-tocopherol and γ-oryzanol inhibited the formation of total polar materials and diglycerides, delayed the increase in oil viscosity, and influenced the porosity of French fries. Additionally, α-tocopherol and γ-oryzanol decreased the rate constants for water loss and oil absorption at the French fry-oil interface. The most significant reduction in total oil content was observed with 1000 mg α-tocopherol/kg oil and 10,000 mg γ-oryzanol/kg oil. This study provides new insights for developing low-oil fried foods.

•α-Tocopherol and γ-oryzanol reduced total oil and structural oil content in French fries.•α-Tocopherol and γ-oryzanol decreased the mass transfer coefficient during frying.•α-Tocopherol and γ-oryzanol curbed triglyceride hydrolysis and lowered oil viscosity.

α-Tocopherol and γ-oryzanol reduced total oil and structural oil content in French fries.

α-Tocopherol and γ-oryzanol decreased the mass transfer coefficient during frying.

α-Tocopherol and γ-oryzanol curbed triglyceride hydrolysis and lowered oil viscosity.