OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING

The aim of this study was to assess the oxidative stability of refined sunflower oil both at room temperature and during conventional frying in a pan. For this purpose, the refined sunflower oil was heated for 10 minutes in a fryer pan. Under these conditions, the Wheeler method was used to determi...

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Autores principales:	Gorica PAVLOVSKA, Natasha SHURKOVA, Vezirka JANKULOSKA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	sunflower oil peroxide number Oven test frying Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/fa20964731e84c428957057c1e1750ca
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spelling	oai:doaj.org-article:fa20964731e84c428957057c1e1750ca2021-12-02T17:50:23ZOXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING2068-66092559-6381https://doaj.org/article/fa20964731e84c428957057c1e1750ca2017-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/465/461https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The aim of this study was to assess the oxidative stability of refined sunflower oil both at room temperature and during conventional frying in a pan. For this purpose, the refined sunflower oil was heated for 10 minutes in a fryer pan. Under these conditions, the Wheeler method was used to determine the peroxide number. Oven test was used to determine the oil stability. Peroxide number of the oil fried from 0 to 10 minutes at a temperature from 27ºC to 200ºC continuously increases from 0.357 mmol/kg to 6.4762 mmol/kg. Peroxide number of the oil analyzed by the Oven test increased from 2.41 mmol/kg for 24 hours to the value of 16.67 mmol/kg for 96 hours. The oil that has been fried for 10 minutes and reached a temperature of 200ºC should not be used as food. The oil which is kept in an open bottle at room temperature can be used up to 24 days.Gorica PAVLOVSKANatasha SHURKOVAVezirka JANKULOSKAStefan cel Mare University of Suceavaarticlesunflower oilperoxide numberOven testfryingFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 1, Pp 29-33 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	sunflower oil peroxide number Oven test frying Food processing and manufacture TP368-456
spellingShingle	sunflower oil peroxide number Oven test frying Food processing and manufacture TP368-456 Gorica PAVLOVSKA Natasha SHURKOVA Vezirka JANKULOSKA OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING
description	The aim of this study was to assess the oxidative stability of refined sunflower oil both at room temperature and during conventional frying in a pan. For this purpose, the refined sunflower oil was heated for 10 minutes in a fryer pan. Under these conditions, the Wheeler method was used to determine the peroxide number. Oven test was used to determine the oil stability. Peroxide number of the oil fried from 0 to 10 minutes at a temperature from 27ºC to 200ºC continuously increases from 0.357 mmol/kg to 6.4762 mmol/kg. Peroxide number of the oil analyzed by the Oven test increased from 2.41 mmol/kg for 24 hours to the value of 16.67 mmol/kg for 96 hours. The oil that has been fried for 10 minutes and reached a temperature of 200ºC should not be used as food. The oil which is kept in an open bottle at room temperature can be used up to 24 days.
format	article
author	Gorica PAVLOVSKA Natasha SHURKOVA Vezirka JANKULOSKA
author_facet	Gorica PAVLOVSKA Natasha SHURKOVA Vezirka JANKULOSKA
author_sort	Gorica PAVLOVSKA
title	OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING
title_short	OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING
title_full	OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING
title_fullStr	OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING
title_full_unstemmed	OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING
title_sort	oxidative stability of refined sunflower oil at room temperature and during conventional frying
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/fa20964731e84c428957057c1e1750ca
work_keys_str_mv	AT goricapavlovska oxidativestabilityofrefinedsunfloweroilatroomtemperatureandduringconventionalfrying AT natashashurkova oxidativestabilityofrefinedsunfloweroilatroomtemperatureandduringconventionalfrying AT vezirkajankuloska oxidativestabilityofrefinedsunfloweroilatroomtemperatureandduringconventionalfrying
_version_	1718379325910155264

OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING

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