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Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying
Author(s) -
Karakaya Sibel,
Şimşek Şebnem
Publication year - 2011
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/s11746-011-1788-x
Subject(s) - chemistry , peroxide value , antioxidant , food science , phenols , soybean oil , corn oil , olive oil , peroxide , deep frying , biochemistry , organic chemistry
In this study, the effect of deep fat frying on oil degradation, total phenols (TP) and total antioxidant activity (TAA) of hazelnut, corn, soybean and olive oils were investigated. Oil degradation and oxidation were monitored by measuring the total polar compounds (TPC) and the peroxide value (PV). The amount of TPC in corn, soybean and olive oils increased significantly with the time increment ( p < 0.05). The PV of the oils did not exceed the maximum acceptable limit of 10 mequiv O 2 /kg after 125 min frying except for hazelnut oil (10.64 mequiv O 2 /kg). Deep‐fat frying did not cause any significant change in the TP of corn oil, soybean oil and olive oil ( p < 0.05). A significant decrease in the antioxidant activity was observed after 50 min frying using hazelnut oil and corn oil ( p < 0.05). However, the antioxidant activity of soybean oil and olive oil significantly decreased after 75 and 25 min frying, respectively.