Volume : V, Issue : II, February - 2016

Effect of frying on chemical properties of commonly used edible oils: A comparative study

Pranjali Shinde, Shelly Gupta

Abstract :

 The oxidative degradation of refined sunflower, soybean, groundnut oil and pure mustard oil during deep frying at 1800C of ‘poories’ were studied. The oxidative degradation of the oils was evaluated by monitoring their chemical changes in IV, PV and UV spectra at 234 nm and 268 nm during frying process for four consecutive days. The result indicated that IV of sunflower oil decreased more. PV increased for first two days and then decreased for last two days of frying process for all oil samples. The highest evolution of absorptivity at 234 nm during frying was noticed in sunflower and soybean oil followed by groundnut oil then mustard oil. It is observed that, the formation of hydroperoxide and their decomposition to conjugated triene was faster in soybean and sunflower oil then groundnut and mustard oil. Result indicate that as compå the selected four edible oils, mustard oil shows better oxidative stability during deep frying process and soybean oil shows least oxidative stability.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Pranjali Shinde, Shelly Gupta Effect of frying on chemical properties of commonly used edible oils: A comparative study International Journal of Scientific Research, Vol : 5, Issue : 2 February 2016

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