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Effect of deep‐fat frying on sunflower oils
Author(s) -
Morrison W. H.,
Robertson J. A.,
Burdick D.
Publication year - 1973
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02639849
Subject(s) - sunflower , sunflower oil , deep frying , food science , oxygen , chemistry , raw material , edible oil , active oxygen , horticulture , pulp and paper industry , biology , organic chemistry , engineering
Sunflower seed oils were compared with a commercial oil based upon the oils' tendencies to oxidize after various periods of heating and cooking. Hydrogenated and unhydrogenated sunflower oils and a commerical shortening obtained from a fast‐food establishment were used to deep fry 8 lb of raw potatoes daily for six 8‐hr days. Samples of oils were taken daily and active oxygen method values determined. A plot of the log of active oxygen method values vs. the time gave a straight line, the slope of which reflects the oxidizability of the oil. The partially hydrogenated northern sunflower oil was much less prone to oxidation after use than the commercial shortening even with its lower initial active oxygen method value.