Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods

Critical Reviews in Food Science and Nutrition

Volumn 50, Issue 6, 2010, Pages 503-514

  Bansal, Geeta ^a   Zhou, Weibiao ^a   Barlow, Philip J ^a   Joshi, Pranav S ^b   Lo, Hui Ling ^b   Chung, Youne Kow ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b NATIONAL ENVIRONMENT AGENCY   (Singapore)

Author keywords

Chemical and physical indicators; Cooking oil; Frying; Health aspects; Polymers; Rapid test kits; Regulations; Total polar materials (TPM)

Indexed keywords

FATTY ACID; OIL;

ANIMAL; ARTICLE; CHEMISTRY; COLORIMETRY; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; HEAT; INSTRUMENTATION; METHODOLOGY; OXIDATION REDUCTION REACTION; QUALITY CONTROL; TEST STRIP; VISCOSITY;

ANIMALS; COLORIMETRY; FATTY ACIDS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; OILS; OXIDATION-REDUCTION; QUALITY CONTROL; REAGENT STRIPS; VISCOSITY;

EID: 77953199977     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390802544611     Document Type: Article

References (73)

1. Agricultural Statistics. (2005). United States Department of Agriculture
2. Al-Harbi, M.M., and Al-Kahtani, H. (1993). Chemical and biological evaluation of discarded frying palm oil from commercial restaurants. Food Chemistry 48: 395-401.
3. Al-Kahtani, H. (1991). Survey of quality of used frying oils from restaurants. JAOCS, 68(11): 857-862.
4. Ammu, K., Raghunath, M.R., Sankar, T.V., Lalitha, K.V., and Devadasan, K. (2000). Nahrung. 44(5): 368-72.
5. Baixauli, R., Salvador, A., Fiszman, S.M., and Calvo, C. (2002). Effect of oil degradation during frying on the color of fried, battered squid rings. JAOCS, 79(11): 1127-1131.
6. Bangkok Post. (2004). B50, 000 fine on use of bad cooking oil. Dec 7, 2004.
7. Benedito, J., Mulet, A., Velasco, J., and Dobarganes, M.C. (2002). Ultrasonic assessment of oil quality during frying. Journal of Agricultural and Food Chemists, 50: 4531-4536.
8. Blumenthal, M. M. (1991). A new look at the chemistry and physics of deep-fat frying. Food Technology Feb: 68-71.
9. Center for chemical information and technology. (2007). www.c-cit.ch/public/englisch/050107 Spezifikation fos englisch.pdf, last accessed: March 2007.
10. Chu, Y. (1991). A comparative study of analytical methods for evaluation of soybean oil quality. JAOCS 68(6): 379-384.
11. Croon, L. B., Rogstad, A., and Kiutamo, T. (1986). A comparative study of analytical methods for quality evaluation of frying fat. Fette Siefen Anstrich. 88: 87.
12. DGF (Deutsche Gesellschaft für Fettforschung). (2000). Recommendations for frying oils. 3rd international symposium on deep-fat frying, optimal operations. March 20-21. Hagen/Westphalia: Germany (2000). European Journal of Lipid Science and Technology 102: 594.
13. Dobarganes, C., Velasco, J., and Dieffenbacher, A. (2000). Determination of polar compounds, polymerized and oxidized triacylglycerols in oils and fats. Pure Appl. Chem. 72(8): 1563-1575.
14. El-Shami, S. M., Selim, I. Z., El-Anwar, I. M., and El-Mallah, M. H. (1992). Dielectric properties for monitoring the quality of heated oils. JAOCS. 69(9): 872-875.
15. Firestone, D. (1993). Worldwide regulation of frying fats and oils. INFORM. 4(12): 1366-1371.
16. Firestone, D. (1998). Official Methods and Recommended Practices of the AOCS, 5th edition. American Oil Chemists Society, Champaign, IL.
17. Firestone, D. (2001). Regulation in the United States. In: Frying: Improving Quality. pp. 49-58. Rossell, J.B., Ed., Woodhead Publishing Limited, Cambridge.
18. Firestone, D., Stier, R.F., and Blumenthal, M.M. (1991). Regulation of frying fats and oils. Food Technology 45: 90-94.
19. TM Methods for monitoring frying oil quality. JAOCS 83(1): 15-20.
20. Fox, R. (2001). Frying oils. In: EU Food Law: A Practical Guide. pp. 210-220. Goodburn, K., Ed., CRC, Boca Raton, FL.
21. Fri-Check® Instruction Manual, (2001). www.fri-check.de, last access: March, 2007.
22. Garrido-Polonio, C., García-Linares, M.C., García-Arias, M.T., Trinidad.,Ĺopez-Varela, S., García-Fernández, M.C., Terpstra, A.H.M., and Sánchez-Muniz, F.J. (2004). Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats. British Journal of Nutrition 92: 257-265.
23. Gertz, C. (2000). Chemical and physical parameters as quality indicators of used frying fats. European Journal of Lipid Science and Technology 102: 566-72.
24. Goburdhun, D., Jhaumeer-Laulloo, S.B., and Musruck, R. (2001). Evaluation of soybean oil quality during conventional frying by FTIR and some chemical indexes. Int. J. Food Sci. Nutr. 52(1): 31-42.
25. Gordon, C.V. (2001). Food testing system: rapid and routine analysis of food quality and stability. Presented at 115th Annual Meeting, AOAC International, Kansas City, Sep. 8-13.
26. Gordon, C.V. (2005). Rapid testing for fats and oils and food products. INFORM 16(9): 594-595.
27. Graziano, V.J. (1979). Portable instrument rapidly measures quality of frying fat in food service operations. Food Technology 33(9): 52-57.
28. Hein, M., Hariette, H., and Heinz-Dieter, I. (1998). Determination of total polar parts with new methods for the quality survey of frying fats and oils. Talanta 47: 447-454.
29. Hindra, F., and Baik, O.-D. (2006). Kinetics of quality changes during food frying. Critical Reviews in Food Science and Nutrition 46: 239-258.
30. Indart, A., Viana, M., Grootveld, M.C., Silwood, C.J., Sanchez-Vera, I., and Bonet, B. (2002). Teratogenic actions of thermally-stressed culinary oils in rats. Free Radic Res. 36(10): 1051-8.
31. Kazemi, S., Wang, N., Ngadi, M., and Prasher, S.O. (2005). Evaluation of frying oil quality using VIS/NIR hyperspectral analysis. Agricultural Engineering International: the CIGR Ejournal Vol. VII. Manuscript FP05 001.
32. Kress-Rogers, E., Gillatt, P.N., and. Rossell, J.B. (1990). Development and evaluation of a novel sensor for the In situ assessment of frying oil quality. Food Control 1(3): 163-178.
33. Krokida, M.K., Oreopoulou, V., Maroulis, Z.B., and Marinos-Kouris, D. (2001). Color changes during deep fat frying. Journal of Food Engineering 48(9): 219-225.
34. Lamboni, C., Perkins, E.G. (1996). Effects of dietary heated fats on rat liver enzyme activity. Lipids, 31: 955-62.
35. Lopez-Varela, S., Sanchez-Muniz, F.J., Garrido-Polonio, C., Arroyo, R., and Cuesta, C. (1995). Relationship between chemical and physical indexes and column and HPSE chromatography methods for evaluating frying oil. Z Ernahrungswiss 34(4): 308-13.
36. Mariod, A., Matthaus, B., Eichner, K., and Hussein, H.I. (2006). Frying quality and oxidative stability of two unconventional oils. JAOCS. 83(6): 529-538.
37. Marquez-Ruiz, G., Jorge, N., Martfn-Polvillo, I.M., and Dobarganes, M.C. (1996). Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard. Journal of Chromatography A, 749: 55-60.
38. McGill, E.A. (1980). The chemistry of frying. Bakers Digest 62(6): 38-42.
39. McSavage, J., and Trevisan, S. (2001). The use and abuse of frying oil. Food Service Technology, 1: 85-92.
40. Melton, S.L., Jafar, S., Sykes, D., and Trigiano, M.K. (1994). Review of stability measurements for frying oils and frying food flavor. JAOCS 71: 1301-1308.
41. Mittal, G.S., Paul, S., and Hayward, G.L. (1998). Method and apparatus for measuring quality of frying/cooking oil/fat. United States Patent No. 5,818,731.
42. Moreira, R.G., Castell-Perez, M.E., and Barrufet, M.A. (1999). Deep-Fat Frying Fundamentals and Applications, pp. 33-74. Aspen Publishers Inc., Gaithersburg, ML.
43. Negishi, S., Itakure, M., Arimoto, S., Nagasawa, T., and Tsuchiya, K. (2003). Measurement of foaming of frying oil and effect of the composition of TG on foaming. JAOCS 80(5): 471-474.
44. Paul, S., and Mittal, G.S. (1996). Dynamics of fat/oil degradation during frying based on optical properties. J. Food Eng. 30: 389-403.
45. Paul, S., and Mittal, G.S. (1997). Regulating the use of degraded oil/fat in deep- fat/oil food frying. Critical Reviews in Food Science and Nutrition 37(7): 635-662.
46. Perkins, E.G. (1988). The analysis of frying fats and oil. JAOCS 65(4): 520-525.
47. Rossell, J.B. (1998). Industrial frying process, Grasas y. Aceites 49(3-4): 282-295.
48. Saggin, R., and Coupland, N.J. (2001). Oil viscosity measurement by ultrasonic reflectance. JAOCS, 78(5): 509-511.
49. Saltmarsh, M. (1990). Rapid analysis of fats and oils: thermal degradation. Presented at Western Food Industries Conference, UC Davis. March.
50. Sanibal, E.A.A., and Mancini-Filho. (2004). Frying oil and fat quality measured by chemical, physical and test kit analyses. JAOCS, 81(9): 847-852.
51. Santos, J.C.O., Santos, I.M.G., and Souza, A.G. (2005). Effect of heating and cooling on rheological parameters of edible vegetable oils. J. Food Eng. 67: 401-405.
52. Schwarz, K. (2002). Investigational procedures for the testing of the ebro instrument FOM 200. Personal communication to the Managing Director of ebro Electronic GmbH, information provided by the company.
53. Sebedio, J.L., Septier, C.H., and Grandgirard, A. (1986). Fractionation of commercial frying oil samples using sep-pak cartridges. JAOCS 63(12): 1541-1543.
54. Smith, L.M., Clifford, A.J., Hamblin, C.L., and Crevcling, R.K. (1986). Changes in physical and chemical properties of shortenings used for commercial deepfat frying. JAOCS 63(8): 1017-1023.
55. Soriguer, F., Rojo-Martinez, G., Dobarganes, M.C., Garcia Almeida, J.M., Esteva, I., Beltran, M., Ruiz De Adana, M.S., Tinahones, F., Gomez-Zumaquero, J.M., Garcia-Fuentes, E., and Gonzalez-Romero, S. (2003). Hypertension is related to the degeneration of dietary frying oils. Am. J. Clin. Nutr. 78(6): 1092-1097.
56. Stevenson, S.G., Vaisey-Genser, M., and Eskin, N. (1984). Quality control in the use of deep frying oils. JAOCS 61: 1102-1108.57.
57. Stier, R.F. (1989). Nutritional considerations of heated oils: Toxicological concerns. Presented at Symposium on Optimum Frying Science and Practice, UC Davis, April 5.
58. Stier, R.F. (2001). The measurement of frying oil quality and authenticity. In: Frying: Improving Quality, pp. 165-193. Rosell, J.B., Ed., Woodhead Publishing Limited, Cambridge.
59. Stier, R.F., and Blumenthal, M.M. (1991). Regulate fats and oils. Baking and Snack, 13(9): 11-18.
60. Tompkins, C., and Perkins, G.E. (1999). The evaluation of frying oils with the p-Anisidine value. JAOCS 76(8): 945-947.
61. Tseng, Y.-C., Moreira, R.G., and Sun, X. (1996). Total frying-use time effects on soybean oil deterioration and on tortilla chip quality. Int. J. Food Sci. Technology 31: 287-294.
62. Tyagi, V.K., and Vasishtha, A.K. (1996). Changes in the characteristics and composition of oils during deep-fat frying. JAOCS 73(4): 499-506.
63. USDA. (1985). Information for Code of Federal Regulations (Manufacturing Process Inspection Regulation), Part 18.40, U.S. Department of Agriculture, Washington D.C.
64. Vijayan, J., Slaughter, D.C., and Singh, R.P. (1996). Optical properties of corn oil during frying, Int. J. Food Sci. Technology 31: 353-358.
65. Warner, K., and Gupta, M. (2003). Frying quality and stability of low and ultra-low-linolenic acid soybean oils. JAOCS 80(3): 275-280.
66. White, P.J. (1991). Methods for measuring changes in deep-fat frying oils. Food Technology 45: 75-80.
67. Wu, P., and Nawar, W.W. (1986). A technique for monitoring the quality of used frying oils. JAOCS 63(10): 1363-1367.
68. Xu, X.-Q. (1999). A modified VERI-FRY quick test for measuring total polar compounds in deep frying oils. JAOCS 76: 1087-1089.
69. Xu, X.-Q. (2000). A new spectrophotometric method for the rapid assessment of deep frying oil quality. JAOCS 77: 1083-1086.
70. Xu, X.-Q. (2003). A chromametric method for the rapid assessment of deep frying oil quality. J. Sci. Food Agric. 83: 1293-1296.
71. Xu, X.-Q. (2006). Electronic nose for characterization of flavour patterns of deep frying oils. Food Australia, 58(3): 89-91.
72. Xu, X.-Q., Tran, V.H., Palmer, M., White, K., and Salisbury, P. (1999). Chemical and physical analyses and sensory evaluation of six deep frying oils. JAOCS 76: 1091-1099.
73. 3M Shortening Monitor brochure. (2006). www.3M.com/foodservice, last accessed: Oct. 2006.