LAUSR

To effectively control the quality of edible oil, polar compounds in edible oils have been studied extensively in the past few decades, particularly in the field of frying. This article critically reviews the formation, determination, and health implications of the polar compounds in edible oils via comprehensive literature research. The challenges and perspectives of polar compounds in edible oils are also discussed. Three chemical reactions, including oxidation, hydrolysis, and polymerization, elaborate polar compound formation. Many techniques are used to determine the total polar compound content of edible oils, with comparative analysis; Fourier transform infrared technique is a relatively ideal method. A major obstacle for nutritional studies focused on polar compounds formed during frying is that few pure compounds have been quantified. To inhibit the formation of the polar compounds effectively, investigations into the applications of enzymatic method in developing new lipophilized antioxidants may be a new direction in research.