Journal of Current Research in Food Science
2022, Vol. 3, Issue 2, Part B
Investigation of physico-chemical properties of edible oils during frying with special reference to in vitro lipid peroxidation as TBARS
Author(s): Amartya Kumar Gupta and Nandita Das
Abstract: Reusing cooking oil in food preparation, especially during deep-frying, is a common practice to save costs. Repeated heating of the oil accelerates oxidative degradation of lipids, forming hazardous reactive oxygen species and depleting the natural antioxidant contents of the cooking oil. In the present study, popular edible oils, such as, mustard oil, soya bean oil and sunflower oil were subjected to frying till 8hr and samples were taken at 0hr, 2hr, 4hr, 6hr and 8hr and subjected to physico-chemical analyses including Malondialdehyde (MDA) expressed as Thiobarbituric Acid Reactive Substances (TBARS).It was observed that there were significant increases in free fatty acid (FFA), peroxide value, p-anisidine value,. Total Oxidation Index (TOTOX value) and total polar compounds whereas significant decrease was observed in iodine values with increase in frying time. Fatty acid profiling revealed increase in SAFA and MUFA and significant decrease in PUFA. The results indicated that the amount of malondialdehyde formation as TBARS was increased in the all of the edible oil samples due to repeated frying (from 32.14 µM at 0 hr to 40.02 µM at 8 hr for soya bean oil; from 24.51 µM at 0 hr to 35.71 µM at 8 hr for sunflower oil; from 12.14 µM at 0 hr to 21.22 µM at 8 hr for mustard oil;). The findings suggest high degree of thermal oxidation in edible oil samples due to repeated frying process.
Pages: 117-119 | Views: 163 | Downloads: 99
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How to cite this article:
Amartya Kumar Gupta, Nandita Das. Investigation of physico-chemical properties of edible oils during frying with special reference to in vitro lipid peroxidation as TBARS. J Curr Res Food Sci 2022;3(2):117-119.