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Accumulation of Peroxides in Pan-Frying Oil

✍ Scribed by Usuki, R. ;Fukui, H. ;Kamata, M. ;Kaneda, T.

Publisher
John Wiley and Sons
Year
1980
Weight
387 KB
Volume
82
Category
Article
ISSN
0931-5985

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✦ Synopsis

Abstract

Thermal oxidative deterioration and accumulation of peroxides (PO) in pan‐frying oils were discussed. Through several experiments, it was observed that pan‐frying oils were extremely deteriorated and showed very high peroxide values (POV ca. 230), especially in the case of thin‐film heating. Panfrying oils were fractionated by silicic acid column chromatography, and POV and thermostability of PO in each fraction were investigated. The results indicate that PO, accumulated during thin‐film heating, was not a specialized or thermostable PO. We conclude that the extensive formation of PO should show high POV during pan‐frying.

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