Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying

Frying can promote the generation of polycyclic aromatic hydrocarbons (PAHs) in oil. There is a lack of comprehensive evaluation for PAHs in conventional, high oleic acid and blended oils during frying. Hence, the study aims to compare the PAHs levels in twelve commercial oils when simulating frying in the fast food chain. The fatty acids, EPA 16PAHs, acid value and total polar compounds of frying oils were determined. The results showed that initial contamination levels played an important role on the concentrations of PAHs. Palm oil and its two blended oils had lowest PAHs concentrations and health risks during frying. Based on principal component analysis, the PAHs concentrations in high oleic sunflower and high oleic rapeseed oils were the most stable during frying. Furthermore, blending increased the generation rate of PAHs for palm oil and high oleic oils. For all frying oils, anthracene was not only abundant in fresh oils but also had the greatest formation rate during frying. In addition, not all frying oils showed a positive correlation between PAHs levels and oxidative degree, especially high oleic and palm blended oils. In short, this study provides guidance for monitoring and ensuring the safety of large-scale frying operations. • PAHs levels in twelve commercial oils during frying were analyzed. • Fried palm oil and high oleic oils had lower PAHs concentrations than other oils. • Blending of oils increased the generation rate of PAHs. • Anthracene had the greatest formation rate during frying. • PAH levels cannot reflect the oxidative degree of specific frying oils.