Some changes in cottonseed oil during frying of flafel and eggplant

The changes in the characteristics, composition and technological properties of cottonseed oil during heating for 50 h at 200°C in the presence of air were studied. The effects of the heated oil in frying two types of Egyptian vegetable—flafel and eggplant—were also examined. The results showed that as the heating time of the oil increased: (a) the free fatty acids increased and both iodine value and peroxide number decreased; (b) the triglycerides hydrolysed and (c) the loss of oil weight, the tendency of oil to foam and the time necessary to fry the vegetable increased.