Oxidative stability of various oils with frying times and food materials were compared. After frying chicken and sweet potato on soybean oil, grape seed oil, olive oil, and canola oil, acid value, peroxide value, TBARS value, CDA value, induction period through rancimat, and change of fatty acid com...
Oxidative stability of various oils with frying times and food materials were compared. After frying chicken and sweet potato on soybean oil, grape seed oil, olive oil, and canola oil, acid value, peroxide value, TBARS value, CDA value, induction period through rancimat, and change of fatty acid compositions were estimated. Chicken and sweet potato(100 g) were fried for 15 and 6 min at 170℃ in 1 L of oil, respectively, and were taken at 10-frying time intervals. Oils fried without food materials were served as the control. The results obtained are as follows; 1. Acid values of oils were increased with frying times and the values on chicken were higher than those of sweet potato during frying. Acid value of olive oil frying chicken was increased up to 0.81±0.02%, the highest among the treatments, at 40 times of frying. 2. Peroxide values of oils frying sweet potato were incresed with frying times and those of oils of frying chicken were incresed until twenty times of frying and decreased thereafter. Peroxide value of grape seed oil frying sweet potato was increased up to 8.2±0.4 meq/kg at 40 times of frying. 3. TBARS values of all treatments were increased with frying times. TBARS value of canola oil frying chicken was the highest (72.3±1.6) at 40 times of frying. 4. Anisidine values of all treatments were increased with frying times and those of chicken and sweet potato were similar. Anisidine value of grape seed oil frying sweet potato was increased up to 26.7±0.1 at 40 times of frying. 5. CDA values of all treatments were increased with frying times. CDA values of olive oil were lower (0.05±0.00-0.08±0.00%) than those of other oils. 6. Antioxidant index(AI) of oils frying chicken were increased with frying time, but the values in sweet potato were decreased and lower than those of chicken during frying. AI of olive oil frying chicken were increased from 1.00 at the innitial stage to 1.39, 1.39, 1.44, and 1.42 at 10, 20, 30, 40 times of frying, respectively, and higher than those of other treatments. 7. Fatty acid compositions in soybean oil frying chicken were changed from linoleic 53.57%, oleic 22.51%, palmitic 11.23%, linolenic 6.56%, and stearic acid 4.43% at the initial stage to linoleic 46.47%, oleic 25.39%, palmitic 14.41%, linolenic 5.30%, and stearic acid 5.10% after 40 times of frying. Change of fatty acid composition in oils after frying showed high in the order of soybean oil > grape seed oil > canola oil > olive oil. Changes of oils frying chicken were higher than those of oils frying sweet potato. From this results, oxidative stability of oils with frying times were in the order of olive oil > grape seed oil > canola oil > soybean oil. Those of oils frying chicken, especially olive oil, were higher than those of sweet potato.
Oxidative stability of various oils with frying times and food materials were compared. After frying chicken and sweet potato on soybean oil, grape seed oil, olive oil, and canola oil, acid value, peroxide value, TBARS value, CDA value, induction period through rancimat, and change of fatty acid compositions were estimated. Chicken and sweet potato(100 g) were fried for 15 and 6 min at 170℃ in 1 L of oil, respectively, and were taken at 10-frying time intervals. Oils fried without food materials were served as the control. The results obtained are as follows; 1. Acid values of oils were increased with frying times and the values on chicken were higher than those of sweet potato during frying. Acid value of olive oil frying chicken was increased up to 0.81±0.02%, the highest among the treatments, at 40 times of frying. 2. Peroxide values of oils frying sweet potato were incresed with frying times and those of oils of frying chicken were incresed until twenty times of frying and decreased thereafter. Peroxide value of grape seed oil frying sweet potato was increased up to 8.2±0.4 meq/kg at 40 times of frying. 3. TBARS values of all treatments were increased with frying times. TBARS value of canola oil frying chicken was the highest (72.3±1.6) at 40 times of frying. 4. Anisidine values of all treatments were increased with frying times and those of chicken and sweet potato were similar. Anisidine value of grape seed oil frying sweet potato was increased up to 26.7±0.1 at 40 times of frying. 5. CDA values of all treatments were increased with frying times. CDA values of olive oil were lower (0.05±0.00-0.08±0.00%) than those of other oils. 6. Antioxidant index(AI) of oils frying chicken were increased with frying time, but the values in sweet potato were decreased and lower than those of chicken during frying. AI of olive oil frying chicken were increased from 1.00 at the innitial stage to 1.39, 1.39, 1.44, and 1.42 at 10, 20, 30, 40 times of frying, respectively, and higher than those of other treatments. 7. Fatty acid compositions in soybean oil frying chicken were changed from linoleic 53.57%, oleic 22.51%, palmitic 11.23%, linolenic 6.56%, and stearic acid 4.43% at the initial stage to linoleic 46.47%, oleic 25.39%, palmitic 14.41%, linolenic 5.30%, and stearic acid 5.10% after 40 times of frying. Change of fatty acid composition in oils after frying showed high in the order of soybean oil > grape seed oil > canola oil > olive oil. Changes of oils frying chicken were higher than those of oils frying sweet potato. From this results, oxidative stability of oils with frying times were in the order of olive oil > grape seed oil > canola oil > soybean oil. Those of oils frying chicken, especially olive oil, were higher than those of sweet potato.
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#oxidative stability
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