A new spectrophotometric method for the rapid assessment of deep frying oil quality |
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Authors: | Xin-Qing Xu |
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Affiliation: | (1) Food Science Australia, Private Bag 16, 3030 Werribee, VIC, Australia |
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Abstract: | A new and quick spectrophotometric method was developed to assess deep-frying oil quality. The scanned spectrophotometric
curves of the frying oil samples from 350 and 650 nm wavelength changed systematically with the duration of deep frying. The
absorbances of the frying oil samples, especially those measured at 490 nm, increased significantly during frying and were
significantly correlated to frying time (r ≥0.95, P<0.001). There was a strong correlation between the absorbances of a set of oil samples taken from 0 to 80 h of deep frying
and total polar compound contents in the same set of oil samples analyzed using the American Oil Chemists' Society official
method (r=0.974, P<0.001). The equation for conversion of the absorbances to total polar compound contents is y=−2.7865x
2 +23.782x+1.0309. The absorbances of 10 different types of frying oils with samples taken from 0 to 80 h of deep frying in duplicate
were also strongly correlated to total polar compounds in the same oil samples (r=0.953, P<0.001, n=220). The results show that this method is fast, simple, convenient, and reliable. |
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Keywords: | Deep frying frying oil oil quality quick test spectrophotometry total polar compounds |
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