Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

Summary The aim of the study was to evaluate the effect of Chinese quince proanthocyanidins (PAs) on the deterioration and heterocyclic aromatic amine (HAA) formation in soybean oil when used for deep‐fat frying, one tea polyphenol (Tea‐PP) and two PAs (PA‐100 and PA‐140) (200 mg/kg) were added to soybean oils. While all three retarded the accumulation of oil degradation products and enhanced performance of frying oil, as well as reduced the formation of HAAs, both PA‐100 and PA‐140 performed better than Tea‐PP. Adding PA‐100 and PA‐140 not only decreased the increase in oxidation indices and lossy of tocopherols but also inhibited HAA formation by 14.82%–30.64% and 19.52%–54.24%, respectively. Multivariate analysis revealed that PA‐140 always had a stronger effect than PA‐100 in concurrently enhancing frying performance and suppressing the generation of HAAs. This study provides evidence for using PAs from Chinese quince as the stabilisers of frying oils and inhibitors of HAA formation in these oils in the food industry.