Measurement of oxidative stability and total polar compounds in refined soybean oil and hydrogenated vegetable fat during frying procedure
Vol. 64 No. 2 (2005), ORIGINAL ARTICLE
Vol. 64 No. 2 (2005)

Measurement of oxidative stability and total polar compounds in refined soybean oil and hydrogenated vegetable fat during frying procedure

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.2005.64.32978
Published 2005-02-10
Neuza Jorge
Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto, SP
Patrícia de Carvalho Damy
Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto, SP
Mara da Silva Corsini
Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto, SP
Patrícia Vieira Del Ré
Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto, SP
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Keywords

oxidative stability
total polar compounds
soybean oil
hydrogenated vegetable fat

How to Cite

1.
Jorge N, Damy P de C, Corsini M da S, Ré PVD. Measurement of oxidative stability and total polar compounds in refined soybean oil and hydrogenated vegetable fat during frying procedure. Rev Inst Adolfo Lutz [Internet]. 2005 Feb. 10 [cited 2024 May 18];64(2):162-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32978
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Abstract

The purpose of this study was to determine the oxidative stability and the total changes in both refined soybean oil and hydrogenated vegetable fat during frying process of chipped potatoes, at temperatures of 170 and 180ºC. The frying procedures were carried out in a household frying-pan, where the oil was heated for up to 7.5 hours with periodical addition of fresh oil. In oil samples collected during the frying process, the oxidative stability measurement (hours), and the total polar compounds (%) were determined. Results from these analytical determinations were submitted to variance analysis, using a factorial system, in a thoroughly randomized design. A shortening of induction period was noticed according to the increase in heating period of time whatever the oil types and temperatures were used. It is noteworthy to mention that the induction period values were higher in frying processes with hydrogenated vegetable fat than those observed in refined soybean oil, which can be attributed to the lower grade of unsaturation in hydrogenated vegetable fat. It was observed that the samples presented total polar compounds values below than the discarding limit for frying oils according to the legislation (24-27%), which may be due to the low surface/volume ratio, and also for frequent replacing with fresh oil.
https://doi.org/10.53393/rial.2005.64.32978
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