Evaluation of Oxidative Stability of Vegetable Oils during Deep Frying
| المصدر: | المجلة العربية للعلوم ونشر الأبحاث |
|---|---|
| الناشر: | المركز القومي للبحوث بغزة |
| المؤلف الرئيسي: | AlMrhag, Omar M. (Author) |
| مؤلفين آخرين: | Abookleesh, Frage L. (Co-Author) |
| المجلد/العدد: | مج2, ع2 |
| محكمة: | نعم |
| الدولة: |
فلسطين |
| التاريخ الميلادي: |
2016
|
| الشهر: | مارس |
| الصفحات: | 90 - 97 |
| DOI: |
10.12816/0025267 |
| ISSN: |
2518-5780 |
| رقم MD: | 776971 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Fraying potato | chicken | frying deterioration | oxidation | Polymerization
|
| رابط المحتوى: |
عدد مرات التحميل
15
| المستخلص: |
The oxidative degradation of the used oils were evaluated by monitoring total polar compound (TPC), Iodine value (IV), Peroxide value (Pv), specific extinction E1% at 233nm and 269nm, and changes in the fatty acids profile. Three different types of edible oils, namely, corn oil, soybean, and palm olien, were used indeep fat frying at 180oC ± 5oC for 5 h/d for three consecutive days. The result of this study indicates that palm olein showed significantly (P<0.05) lower in all measured parameters than the other oils used. For PV, the rate of increase was not constant as frying progressed. The extent of oil deterioration was best reflected in the changes in percent TPC, IV, E1%cm at 233nm. |
|---|---|
| ISSN: |
2518-5780 |
عناصر مشابهة
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