Citation
Tan Pei Yee, . and Radhika Loganathan, . and Teng Kim Tiu, . Oxidative changes in repeatedly heated vegetable oils. pp. 635-641. ISSN 1511-2780
Abstract
Thermal oxidation of vegetable oils due to repeat heating is known to exert adverse effects on human health. The oxidative stability of vegetable oils is one of the important factors in determining suitable types of cooking oils and cooking methods. Therefore the oxidative changes in several types of commonly used vegetable oils namely: palm olein (POo) soyabean oil (SBO) and corn oil (CNO) were studied. The oil samples were heated repeatedly at 150C for five rounds. The oxidation level of the oils was assessed by determining their respective changes in fatty acid composition peroxide value (PV) free fatty acid (FFA) value and p-anisidine value (AV). SBO and CNO contained significantly higher amount of unsaturated fatty acids (84.1 and 86.2 respectively) compared to POo (56.8). Consequently PV FFA and AV value of the oil samples increased according to their unsaturation level: POo SBO CNO. Therefore POo was shown to have the greatest oxidative stability against thermal oxidation followed by CNO and SBO.
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Abstract
Thermal oxidation of vegetable oils due to repeat heating is known to exert adverse effects on human health. The oxidative stability of vegetable oils is one of the important factors in determining suitable types of cooking oils and cooking methods. Therefore the oxidative changes in several types of commonly used vegetable oils namely: palm olein (POo) soyabean oil (SBO) and corn oil (CNO) were studied. The oil samples were heated repeatedly at 150C for five rounds. The oxidation level of the oils was assessed by determining their respective changes in fatty acid composition peroxide value (PV) free fatty acid (FFA) value and p-anisidine value (AV). SBO and CNO contained significantly higher amount of unsaturated fatty acids (84.1 and 86.2 respectively) compared to POo (56.8). Consequently PV FFA and AV value of the oil samples increased according to their unsaturation level: POo SBO CNO. Therefore POo was shown to have the greatest oxidative stability against thermal oxidation followed by CNO and SBO.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Vegetable oils |
| AGROVOC Term: | Oxidative stability |
| AGROVOC Term: | Olein |
| AGROVOC Term: | Heating |
| AGROVOC Term: | Soya beans |
| AGROVOC Term: | Oxidation |
| AGROVOC Term: | Fatty acids |
| AGROVOC Term: | Peroxides |
| AGROVOC Term: | Free fatty acids |
| AGROVOC Term: | Saturated fatty acids |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/24983 |
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