https://ojs.luminescience.cn/FNDS/issue/feed 2026-03-13T10:55:31+08:00 Editorial Office of FNDS editor-fnds@luminescience-press.com Open Journal Systems <p class="MsoNormal"><em>Journal of Food, Nutrition and Diet Science</em> is a peer-reviewed, open access journal that mainly publishes basic and experimental evidence-based original articles, reviews, letters, perspectives, case reports, surveys and communications in the fields of food, nutrition and application to dietary practices. The journal welcomes research that relates to public health nutrition, molecular nutrition, and clinical nutrition. Studies related to precise nutrition, personalized nutrition, nutriomics, nutritional immunology, nutritional epidemiology, functional food for health, nutritional impact of emerging technologies as well as food integrity and safety are all in the scope of the journal.</p> https://ojs.luminescience.cn/FNDS/article/view/499 2025-12-09T21:31:19+08:00 Shefiat O. Arekemase arekemaseshefiatolayemi@yahoo.com Ibrahim Abdulwaliyu ibrahim-abdulwaliyu@gmail.com Hussaina Adamu hussaina-adamu@gmail.com Owolabi S. Olusina owolabi.s-olusina@gmail.com Razaq A. Mustapha razaq-a-mustapha@gmail.com Francis Iyeh francis-iyeh@gmail.com Ayotunde S. Abe abe-a.sunday@gmail.com

<p>The repeated use of edible oils to fry food has been a long-standing practice. Unfortunately, many people, especially in developing countries, are unaware of the health risks associated with consuming such oils. In this study, palm olein oil, the most commonly used edible oil in Nigeria, was used to fry fish three times, and ten times. Samples of fresh (non-fried), three-times fried, and ten-times fried oil were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The analysis revealed that oleic acid (9-octadecenoic acid) was the primary chemical constituent in fresh palm olein oil, accounting for 33.48% of its composition. Other components in fresh palm olein oil included hexadecanoic acid (7.08%), 9,12-octadecanoic acid (8.16%), and benzene derivatives such as nonyl benzene (3.49%) and octyl benzene (2.895%). The three times fried oil contained 17.08% oleic acid, along with cholesterol, 2-Ethylacridine, 2,4,6-Cycloheptatrien-1-one, and Cyclotrisiloxane, hexamethyl. The ten times fried oil contained 14.15% oleic acid, 3.40% cholesterol, 11.69% 2-ethylacridine, 19.15% 2,4,6-Cycloheptatrien-1-one, 15.54% 1,4-Bis-(trimethylsilyl)-benzene, and 23.08% 1,2-Benzisothiazol-3-amine. The findings of this study suggest that with an increase in the number of frying times, the nutritional quality of the oil decreases, and more cyclic aromatic hydrocarbons are generated. These hydrocarbons have been linked to the development of chronic diseases, including cancer and cardiovascular diseases.</p>

2026-03-12T00:00:00+08:00 Copyright © 2026 Shefiat O. Arekemase, Ibrahim Abdulwaliyu, Hussaina Adamu, Owolabi S. Olusina, Razaq A. Mustapha, Francis Iyeh, Ayotunde S. Abe