Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils

The aim of this study was to assess the food nutritional profiles potato chips, chicken nuggets, and broccoli their palatability after deep-frying with different oils. trials consisted 4 cycles at 180°C for minutes using extra virgin olive oil (EVOO), canola, grapeseed Samples oils were taken untreated treatments sensorial chemical analysis. EVOO canola deep-fried preferred by colour, but fried disliked because its flavour. Results showed that there is a transference between regarding fatty acid profile antioxidant content as well trans acids (TFAs) polar compounds (PCs). All presented more antioxidants monounsaturated having been cooked than cooking Highest PCs in found when shown decrease chips nuggets. not detected raw broccoli, lowest content. Canola increased TFAs food, whereas decreased maintained initial levels nuggets broccoli. This shows improves compared without any negative impact on or appearance.