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Vol. 6, Issue 10 (2017)

Change in physicochemical properties of edible oil during frying: A review

Kakali Bandyopadhyay, Chaitali Chakraborty, Suravi Chakraborty and Shairee Ganguly
Edible oils from plant, animal, or synthetic origin, are used in frying, baking, and other forms of cooking, and in salad dressings and bread dips. Plant-derived edible oils consist of carboxylic acids with long hydrocarbon chains, in contrast to petroleum-based oils which lack the carboxyl group on the end. The carboxyl group makes the oils edible, providing a site for human enzymes to attack and break down the chain in a process called beta-oxidation. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. This paper incorporates a comparative study of different types of frying oils by their physicochemical properties and compositional qualities. There are numerous health benefits of frying oils which has been covered in the paper along with the future of edible oils in India.
Pages: 196-199  |  1018 Views  122 Downloads

The Pharma Innovation Journal
How to cite this article:
Kakali Bandyopadhyay, Chaitali Chakraborty, Suravi Chakraborty, Shairee Ganguly. Change in physicochemical properties of edible oil during frying: A review. Pharma Innovation 2017;6(10):196-199.
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