New spectrophotometric method for the rapid assessment of deep frying oil quality

JAOCS, Journal of the American Oil Chemists' Society

Volumn 77, Issue 10, 2000, Pages 1083-1086

  Xu, Xin Qing ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

LIGHT ABSORPTION; OPTICAL CORRELATION; SPECTROPHOTOMETRY;

DEEP-FRYING OILS; POLAR COMPOUNDS;

OILS AND FATS;

EID: 0034301324     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-000-0170-x     Document Type: Article

References (8)

1. Marquez-Ruiz, G., and M. C. Dobarganes, Nutritional and Physiological Effects of Used Frying Fats, in Deep Frying. Chemistry, Nutrition and Practical Application, edited by E.G. Perkins and M.D. Erickson, AOCS Press. Champaign, 1996. pp. 160-182.
2. Firestone, D., Worldwide Regulation of Frying Fats and Oils, inform 4:1366-1371 (1993).
3. Melton, S.L., S. Jafar, D. Sykes, and M.K. Trigiano, Review of Stability Measurements for Frying Oils and Frying Food Flavor, J. Am. Oil Chem. Soc. 71:1301-1308 (1994).
4. Xu, X.-Q., A Modified VERI-FRY® Quick Test for Measuring Total Polar Compounds in Deep Frying Oils. Ibid. 76:1087-1089 (1999).
5. Engelsen, S.B., Explorative Spectrometric Evaluations of Frying Oil Deterioration, Ibid. 74:1495-1508 (1997).
6. Xu, X.-Q., V.H. Tran, M. Palmer, K. White, and P. Salisbury. Chemical and Physical Analyses and Sensory Evaluation of Six Deep Frying Oils, Ibid. 76:1091-1099 (1999).
7. Xu, X.-Q., V.H. Tran, M. Palmer, K. White, and P. Salisbury, Chemical, Physical and Sensory Properties of Monola Oil. Palm Olein and Their Blends in Deep Frying Trials, Food Australia, 52(3):77-82 (2000).
8. AOCS, Determination of Polar Compounds in Frying Fats. Official Methods and Recommended Practices of the American Oil Chemists' Society, 5th edn., edited by D. Firestone, American Oil Chemists' Society, Champaign, 1998, Method Cd 20-91.