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Evaluation of New Methods for the Assessment of Used Frying Oils
Author(s) -
PARADIS A. J.,
NAWAR W. W.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04882.x
Subject(s) - deep frying , chromatography , chemistry , dielectric , triglyceride , polar , materials science , food science , biochemistry , cholesterol , optoelectronics , physics , astronomy
ABSTRACT Three methods recently introduced for quality assessment of frying oils were compared. These were: column chromatography of polar components, dielectric constant measurement, and GLC of triglyceride dimers. For a given frying operation all three methods correlated well with each other and with time of frying, while large differences were obtained for samples of unknown history. The dielectric readings were found to represent a net balance of opposing effects from two groups of compounds. The GLC method was found to be simpler and more specific than the column technique.