Thermo-oxidative degradation of some common edible oils during frying

被引：0
|
作者：
Banerjee, Anindita [1 ]
Ghosh, Santinath [1 ]
Ghosh, Mahua [1 ]
机构：
[1] Univ Calcutta, Univ Coll Sci & Technol, Dept Chem Technol, Kolkata 700009, W Bengal, India
来源：
JOURNAL OF THE INDIAN CHEMICAL SOCIETY | 2013年 / 90卷 / 08期
关键词：
Soybean oil; sunflower oil; rice bran oil; palm olein oil; deep-frying; potato chips;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The present study includes the deterioration of four widely used frying oils in India, viz, soybean oil, sunflower oil, rice bran oil and palm olein oil daring frying at higher temperature. The oil samples were heated at 180-190 degrees C for 24 h along with potato chips and fried oil samples were collected after every 4 h. Fresh oil was never added to the frying vessel. The oil quality parameters viz, acid value, iodine value, peroxide value, p-anisidine value, conjugated diene and conjugated triene were determined. The investigation revealed that soybean oil possesses the least thermal stability. Though palm olein oil showed a greater thermal stability than others but from nutritional point of view, because of its higher degree of saturation, it is less suitable for human health. Considering all the aspects, rice bran oil came out as best option in the choice of frying oil.
引用
收藏
页码：1183 / 1188
页数：6
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