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Prediction of Levels of Cholesterol Oxides in Heated Tallow by Dielectric Measurement
Author(s) -
ZHANG W.B.,
ADDIS P.B.
Publication year - 1990
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.1365-2621.1990.tb03597.x
Subject(s) - tallow , cottonseed oil , food science , chemistry , dielectric , fatty acid , vegetable oil , biochemistry , materials science , optoelectronics
Two quality control procedures currently used for frying oil were evaluated with respect to efficiency of prediction of cholesterol oxidation products (COPS) levels. Tests in a French fried potato model system (90% tallow/10% cottonseed oil) showed the correlation between dielectric measurement and the COPS levels in the frying medium was highly significant (r = 0.94, N = 30, P < 0.01). Free fatty acid “test strips” showed no quantifiable change during 112 hr and, therefore there was no correlation with COPS levels. Free fatty acids (AOAC procedure 28.032 [b]) highly correlated with COPS levels (r = 0.94, N = 30, P < 0.01).