Can you use canola oil to fry
By
Dr Jorge Metri (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.
Dr Jorge Metri’s highlights:
- Invited Reviewer of two international scientific Journals
- PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
- Diploma in Artificial Intelligence at Universidad Anáhuac, México
- Bachelor’s degree in Nutrition at the Universidad Latino
“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.
Professional experience:
Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.
Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.
In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.
Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.
Education:
- 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
- 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
- 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.
Main publications of Jorge Metri:
- Metri-Ojeda, J., Solana-Lavalle, G., Rosas-Romero, R., Palou, E., & Baigts-Allende, D. (2023). Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization, 1-13.
- Metri-Ojeda, J., Ramírez-Rodrigues, M., Rosas-Ordoñez, L., & Baigts-Allende, D. (2022). Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences, 12(15), 7456.
- Ojeda, J. M., Rodrigues, M. R., & Allende, D. B. (2022). Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference. Revista Española de Nutrición Humana y Dietética, 26.
- Metri-Ojeda, J., Nikiforidis, C., Sandoval-Peraza, M., Chel-Guerrero, L., & Baigts, D. (2019). Processing of Amaranthus hypochondriacus biomass for functional protein concentrates development. Journal of Food Research, 8(5), 70-81.
Conference papers:
- Allende, D. B., Alva, A. P., Haro, M. S., Martínez, A. S., & Ojeda, J. M. (2020). Bio-plastic polymers from renewable sources. INNOTEC, (19 ene-jun), 97-108
- Metri-Ojeda, J. C., Pérez-Alva, A., Recio-Cazares, S. L., & Baigts-Allende, D. K. (2020). Physicochemical and sensorial characterization of vegan mayonnaise using chia seed oil and mucilage (Salvia hipanica L.). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5, 485-489.
You can view some of Dr Metri’s work below and links to his professional profiles:
LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/
Research Gate: https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2
Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es
ORCID: https://orcid.org/0000-0002-7333-3688
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will address the query, “can you use canola oil to fry?” We will also discuss why canola oil is a good oil for frying, what other oils you can consider to use for frying, as well as the health benefits of canola oil.
Can you use canola oil to fry?
Yes, you can use canola oil to fry. Canola oil is one of the healthiest options of vegetable oil we have on the market, and several health benefits have been associated with its consumption (we will discuss them in the article).
Canola oil has a very mild taste, or it could be tasteless, so it will not add any odd flavor to your fried foods.
Canola oil is known for being the oil with the lowest content of saturated fats, and also its smoke point allows it to be used as an excellent and healthy option to fry.
Make sure you keep reading to find interesting inquiries related to the subject at hand, like what is the smoke point and what other oils are recommended for frying?
Why is canola oil ideal for frying?
Canola oil is ideal for frying because it has a high smoke point, it could be around 220 °C or above. So it is ideal for cooking at very high temperatures like deep-fry (2).
The term smoke point refers to the burning point of a certain oil, at this point the oil will stop glistening and will burn instead. When oil is burned, the triacylglycerols of the oil will break down and the components will go through chemical reactions (3).
After the triacylglycerols break down, their components (glycerol and fatty acids) will be chemically converted into acrolein, alkanals, alkenals, and other chemical components with potentially harmful effects on your kidney and liver (3).
If oils with low smoke points are used to fry, you will end up with burnt food or you can even get sick. When burned, oil tends to break down and releases all of its compounds which can cause severe health damage (3).
How do canola oil compare to other oils for frying?
Canola oil is one of the best oils for frying due to its high smoke point (220-236 °C); there are other comparable oils in terms of heat stability, but it is also important that the oil will not alter the dish flavor (2).
Let’s check which oils are comparable with canola oil (2):
- Grapeseed oil (smoke point = 268 °C).
- Sunflower oil (smoke point = 254 °C).
- Peanut oil (smoke point = 226 °C).
- Soybean oil (smoke point = 256 °C).
Note that the appropriate temperature for frying ranges from 176 to 190 °C. All of the previously listed oils exhibit higher smoke points, which makes them perfect to fry your food without any risk.
The worst type of oils to fry are the ones with a low smoke point, such as (2):
- Extra virgin olive oil (smoke point = 175-206 °C).
- Avocado oil (smoke point = 196 °C).
- Unrefined oils.
What is the nutritional value of Canola Oil?
According to the USDA FoodData Central (4), the nutritional value of canola oil (1 tbsp of 15 g) is:
| 15 g of canola oil | |
| Energy | 124 calories |
| Fat | 14 g |
| Saturated fats | 1.03 g |
| Monounsaturated fats | 8.86 g |
| Polyunsaturated fats | 3.36 g |
| Tocopherols | 2.45 mg |
Canola oil contains different antioxidants such as tocopherols (analog of vitamin E), carotenoids, phytosterols, and polyphenols which could provide health benefits like reducing the risk of cardiovascular disease or cancer (5).
Unfortunately, most canola oils are refined because they have undesired components such as waxes, phospholipids, and chlorophylls which reduce the shelf-life of canola oil. Therefore, refining is the process applied to remove those components (5).
The bad side of refining is that this process also removes or degrades a major part of the antioxidants, because antioxidants are very sensitive to environmental factors like light, heat, pH, or moisture (3,5).
What are the health benefits of Canola Oil?
Despite refining affecting the bioactive compounds of canola oil, its content of monounsaturated fatty acids and polyunsaturated fatty acids can exert health benefits for you. Let’s list a few of them (6,7,8):
- It could reduce the cholesterol in your body between 6.7 and 20 %. This will help you to reduce the risk of getting cardiovascular disease and promote a healthy diet while taking care of your heart.
- It can reduce your levels of low-density-lipoproteins by approximately 12 – 19 %. Reducing low-density-lipoproteins is related to a lower risk of stroke and cardiovascular diseases
- Prevents inflammation. Thanks to its content of healthy unsaturated fats, canola oil can help your body to prevent inflammatory responses.
- Polyunsaturated fatty acids contained in Canola oil can act as neuroprotectors, preventing neurological degeneration by aging.
- Weight control. As it has more unsaturated fats, it can be the best option if you are looking to lose some extra pounds.
What other uses does canola oil have?
There are plenty uses of canola oil; however the main use of canola oil in food is found in the kitchen, it can be used in different dishes and cooking methods, some of which are (1):
- Salad dressings. Canola oil can be poured into your favorite salad, you will love the result!
- Frying. This technique allows us to prepare delicious dishes, but the price is a high intake of fat. This is why we should carefully pick the best oil to do so.
- Sautéing, grilling, and baking. All of these methods also use a little bit of canola oil.
- Substitute for butter. In some recipes you can substitute butter or margarine with some canola oil, you will not even notice it!
If you want to know how to use canola oil for making delicious vinaigrette, please visit this article.
Not only canola oil is used in the gastronomic field, but also other industries, like the cosmetic industry. Manu lubricants, soaps, and cosmetics are made of canola oil. Lately, it has also been proven as a renewable fuel.
Other FAQs about Oils that you may be interested in.
Can you eat olive oil without cooking?
Conclusion
In this brief guide, we addressed the query, “can you use canola oil to fry?” We also discussed why canola oil is a good oil for frying, what others the best oils you can consider to use for frying, and how to fry with the best technique. as well as the health benefits of canola oil.
Hope you found this blog useful. If you have any questions, please let us know.
References
- Goyal A, Tanwar B, Sihag MK, Kumar V, Sharma V, Soni S. Rapeseed/Canola (Brassica napus) Seed. In: Oilseeds: Health Attributes and Food Applications. Singapore: Springer Singapore; 2021. p. 47–71.
- Guillaume C, De Alzaa F, Ravetti L. Evaluation of chemical and physical changes in different commercial oils during heating. Acta Scientific Nutritional Health, 2018;2(6):2-11.
- Vaisali C, Charanyaa S, Belur PD, Regupathi I. Refining of edible oils: a critical appraisal of current and potential technologies. Int J Food Sci Technol, 2015;50(1):13–23.
- FoodData central [Internet]. Usda.gov. [cited 20 June 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/172336/nutrients
- Ghazani SM, Marangoni AG. Minor components in canola oil and effects of refining on these constituents: A review. J Am Oil Chem Soc, 2013;90(7):923–32.
- Djuricic I, Calder PC. Beneficial outcomes of omega-6 and omega-3 polyunsaturated fatty acids on human health: An update for 2021. Nutrients, 2021;13(7):2421.
- Lin L, Allemekinders H, Dansby A, Campbell L, Durance-Tod S, Berger A, et al. Evidence of health benefits of canola oil. Nutr Rev, 2013;71(6):370–85.
- Ghobadi S, Hassanzadeh-Rostami Z, Mohammadian F, Zare M, Faghih S. Effects of canola oil consumption on lipid profile: A systematic review and meta-analysis of randomized controlled clinical trials. J Am Coll Nutr, 2019;38(2):185–96.
