Quality and safety of frying oils used in restaurants

Food Research International

Volumn 64, Issue , 2014, Pages 420-423

  Sebastian, Anitta ^a   Ghazani, Saeed M ^a   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Free fatty acids; Frying oil; Oxidation; P Anisidine value; Peroxide value; Quality; Restaurants; Safety; Total polar components

Indexed keywords

ACCIDENT PREVENTION; FATTY ACIDS; FOOD SAFETY; IMAGE QUALITY; OIL SHALE; OXIDATION; PEROXIDES;

FREE FATTY ACID; FRYING OIL; P-ANISIDINE; PEROXIDE VALUE; POLAR COMPONENTS; RESTAURANTS;

OILS AND FATS; OXIDATION;

EID: 84905666783     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.033     Document Type: Article

References (22)

1. Aladedunye F.A., Przybylski R. Degradation and nutritional quality changes of oil during frying. Journal of the American Oil Chemists Society 2009, 86:149-156.
2. Al-Kahtani H.A. Survey of quality of used frying oils from restaurants. Journal of the American Oil Chemists Society 1991, 68:857-862.
3. Bansal G., Zhou W., Barlow P.J., Joshi P., Neo F.L., Lo H.L. Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations. Food Chemistry 2010, 12:621-626.
4. Chen W.A., Chiu C., Cheng W.C., Hsu C.K., Kuo M.I. Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods 2013.
5. Dobarganes M.C., Marquez-Ruiz G. Regulation of used frying fats and validity of quick tests for discarding the fats. Grasas y Aceites 1998, 49:331-335.
6. Gertz C., Stier R. Recommendations for used frying oils and fats; 6th International Symposium on Deep-Frying - Errors and myths of industrial and catering frying: German Society for Fat Research (DGF) Available from. http://www.dgfett.de/material/recomm.php.
7. Gunstone F.D. Oils and fats in the food industry 2008, Wiley-Blackwell, (Chapter 8). 1st ed.
8. Gupta M.K. Frying oils. Bailey's industrial oil and fat products 2005, Volume 4:1-31. John Wiley & Sons, New Jersey. 6th ed. F. Shahidi (Ed.).
9. Innawong B., Mallikarjunan P., Irudayaraj J. The determination of frying oil quality using a chemosensory system. LWT Food Science and Technology 2004, 37:35-41.
10. Kubow S. Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radical Biology & Medicine 1991, 12:63-68.
11. Li Y., Ngadi M., Oluka S. Quality changes in mixtures of hydrogenated and non-hydrogenated oils during frying. Journal of the Science of Food and Agriculture 2008, 88:1518-1523.
12. List G.R., Evans C.D., Kwolek W.F., Warner K., Boundy B.K. Oxidation and quality of soybean oil: A preliminary study of the anisidine test. Journal of the American Oil Chemists Society 1974, 51:17-21.
13. Melton S.L., Jafar S., Sykes D., Trigiano M.K. Review of stability measurements for frying oils and fried food flavour. Journal of the American Oil Chemists Society 1994, 71:1301-1308.
14. Ng C.L., Wehling R.L., Cuppett S.L. Method for determining frying oil degradation by near-infrared spectroscopy. Journal of Agricultural Food Chemistry 2007, 55:593-597.
15. Paul S., Mittal G.S. Dynamics of fat/oil degradation during frying based on optical properties. Journal of Food Engineering 1996, 30:389-403.
16. Sulieman A.E.R.M., Makhzangy A.E., Ramadan M.F. Antiradical performance and physicochemical characteristics of vegetable oils upon frying of french fries: A preliminary comparative. Journal of Food Lipids 2006, 13:259-276.
17. Sunisa W., Worapong U., Sunisa S., Saowaluck J., Saowakon W. Quality changes of chicken frying oil as affected of frying conditions. International Food Research Journal 2011, 18:606-611.
18. Tseng Y.C., Moreira R., Sun X. Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality. International Journal of Food Science and Technology 1996, 31:287-294.
19. Tyagi V.K., Vasishta A.K. Changes in the characteristics and composition of oils during deep-fat frying. Journal of the American Oil Chemists Society 1996, 73:499-506.
20. Uriarte P.S., Guillen M.D. Formation of toxic alkylbenzenes in edible oils submitted to frying temperature Influence of oil composition in main components and heating time. Food Research International 2010, 43:2161-2170.
21. Van der Merwe G.H., Du Plessis L.M., Taylor J.R.N. Changes in chemical quality indices during long-term storage of palm-olein oil under heated storage and transport-type conditions. Journal of Science of Food and Agriculture 2003, 84:52-58.
22. Xu X.Q. A chromametric method for the rapid assessment of deep-frying oil quality. Journal of the Science of Food and Agriculture 2003, 83:1293-1296.