4.5 Article

Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity

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Article Multidisciplinary Sciences

Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

Raffaele Romano et al.

Summary: The behavior of high oleic sunflower oil in the deep frying process of purple potatoes has been studied in a fast food cooking simulation. Various chemical indicators showed changes during both thermo-oxidation and frying processes.

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