Oxidative changes in repeatedly heated vegetable oils


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.


Download File

Full text available from:

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

[error in script]
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

Actions (login required)

View Item View Item