A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process

Seyed Mohammad Reza Moosavi; Reza Farhoosh

doi:10.3390/foods12020316

A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process

Foods. 2023 Jan 9;12(2):316. doi: 10.3390/foods12020316.

Authors

Seyed Mohammad Reza Moosavi¹, Reza Farhoosh²

Affiliations

¹ Iran International Standard Organization (INSO), Mashhad P.O. Box 14155-6139, Iran.
² Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad P.O. Box 91775-1163, Iran.

Abstract

Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves (CDV_T) with an average of ~19 mmol/L, which was almost equivalent to the TPC and CV of ~14% and ~24 μmol/g, respectively, was found to be as a sensory cut-off value for rejection. To discard frying oils from a toxicological standpoint, the CDV at the mean of the times required to reach the CDV_T and the CDV_max with an average of ~28 mmol/L (almost equivalent to the TPC and CV of ~22% and ~41 μmol/g, respectively) was determined as the corresponding cut-off value.

Keywords: carbonyls; conjugated dienes; cut-off value; frying; kinetics; polar compounds.

Grants and funding

46657/Ferdowsi University of Mashhad