Assessing the degree to which conventional and air-frying methods alter the quality of sesame, ghee, sunflower, and virgin olive oil in the presence or absence of food

Abstract In this study, the effects of air-frying on sunflower oil, ghee, sesame oil and virgin olive oil were evaluated rather than its effects on the fried product. For this purpose, fatty acid composition, peroxide value, β-carotene content, polar compound content, color and molecular bond changes were determined for fresh oils, oils after heating and after frying carrots. The peroxide value reached a maximum of 68.59 meq active O 2 /kg oil with heating, while it could rise up to 38.61 meq active O 2 /kg oil after frying with virgin olive oil. These values ​​are valid for conventional conditions. The maximum peroxide value reached after the processes in the airfryer was found to be 28.39 meq active O 2 /kg oil for heating of ghee and 17.32 meq active O 2 /kg oil for frying with virgin olive oil. The highest amount of β-carotene was extracted in virgin olive oil in the air-fryer. In terms of color values, the brightest (maximum L value) sample was fresh ghee ( L = 84.15) while the darkest one was virgin olive oil after frying conventionally. FTIR spectra in the range of 2800–3050 cm − 1 clearly revealed the change in the bond structures of the oils after frying. Air-frying is superior to conventional frying in providing low peroxide value and polar component content in the products, as well as causing less darkening in the products, despite the longer processing time. Graphical abstract