Volume 8, Numéro 1, Janvier-Février 2001
|Page(s)||82 - 88|
|Section||Dossier : Deutsche Gesellschaft für Fettwissenschaft - Association française pour l’étude des corps gras|
|Publié en ligne||15 janvier 2001|
A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature
Chemisches Untersuchungsamt Hagen Pappelstr. 1
A new procedure at simulated frying conditions in our laboratory was developed to monitor frying stability of fats and oils. Water-conditioned silica was prepared and added to the fresh vegetable oil, which was heated for two hours at 170°C. The oil stability at frying temperature was then evaluated by determining the amount of formed dimeric triglycerides The results obtained showed that the stability of the vegetable oils at frying temperature could not be explained by the fatty acid composition alone. Corn oil was observed to be more stable than soybean oil, and rapeseed oil was better than olive oil. It was also observed that crude, non-refined oils were found to have a better heat stability than refin-ed oils. To estimate the effectiveness of synthetic and naturally occurring antioxidants, namely various tocopherols, tocopherol acetate and phytosterol fractions, phenolic compounds like quercetin, oryzanol, ferulic acid, gallates, BHT, BHA and other compounds like ascorbic acid 6-palmitate and squalene were added to refined sunflower and rape seed oil, and their oxidative stability at elevated temperature (OSET) values determined. Both linoleic and oleic rich oils gave comparable results for the activity of the various compounds. alpha-tocopherol, tocopherol esters and BHA had low effects on oil stability at frying temperature, while ascorbyl palmitate and some phytosterol fractions were found to have the most stabilizing activity under frying conditions.
Key words: oxidative stability / heat stability / deep frying / antioxidant / natural components
© John Libbey Eurotext 2001
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