Physicochemical changes in edible oils (soybean, canola, palm, and lard) and fried foods (pork cutlet and potato) depending on fry number

Abstract

The purpose of this study was to investigate the effect of frying number on oxidative changes in edible oils and fried foods. According to the frying number, the extracted edible oils from pork cutlet and fried potato were used as experimental samples. The Ministry of Food and Drug Safety (MFDS) regulations permit edible oils to have <2.5 mg KOH/ g of acid value and <50 meq/kg of peroxide value in food. However, there are no regulations for edible oils used to fry livestock. Animal foods contain protein and fat, and should be held to a different standard than ordinary food. Therefore, we present basic information and suggest the establishment of regulations for livestock frying oil and fried livestock.

Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

“…Based on the results of induction time, acid value, and total polar compounds, canola oil is less susceptible to lipid oxidation in comparison to soybean oil when repetitive frying processes are applied. Literatures have also reported oxidation measures with different samples at varied frying conditions; soybean oil and wasabi-added soybean oil showed increased acid value and p -anisidine value with potatoes with 10 times frying [ 36 ]; acid value, p -anisidine value, and total polar compounds significantly increased when chickens were fried 130 rounds at 180 °C [ 37 ]; total polar compounds and polymeric triglycerides in palm oil increased when potatoes were fried up to 45 cycles at 180–185 °C [ 38 ]; acid value and peroxide value in canola oil, soybean oil, palm oil, and lard increased when pork cutlets and potatoes were fried up to 100 times at 180 °C [ 10 ].…”

“…Oxidative and hydrolytic changes of deteriorated oils can be monitored by oxidation measures such as oxidation induction period, acid value, peroxide value, p -anisidine value, and total polar compounds [ 9 ]. These are conventional measures indirectly estimating oxidative stability and lipid oxidation products, and many studies applied these parameters in monitoring quality of edible oils; total polar compounds and p -anisidine value were assessed in frying oils actually used in local restaurants to address their food quality and safety issues [ 2 ]; four types of edible oils were subjected to the measurement of acid value and peroxide value in pork cutlets and French fries with repetitive frying [ 10 ]; acid value, peroxide value, and oxidation induction time were investigated and compared among plant-based edible oils and forest sourced oils [ 11 ].…”