Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 9, Issue 10 (2020)

Oxidative stability of sunflower oil on high temperature cooking

Author(s):
Aleena KS, Dr. Divya MP, Dr. AK Beena, Dr. Rachana CR and Divya KB
Abstract:
The main objective of the present study was to investigate the effects of the frying temperature and duration on oxidative stability of sunflower oil. The oil was subjected to two types of heating trials. The first trial consisted of gradual heating a sample oil up to 300ºC and drawing samples at 50ºC interval. In the second trial same quantity of oil was heated at 180ºC for 6 hours and samples were drawn at 1-hour interval. All the samples were analyzed for Acid value, Peroxide value and TBA value. Both the experiments showed an increased peroxide and TBA value which confirms high thermal oxidation during heating. The results showed that effect of time on thermal oxidation of sunflower oil was more pronounced than effect of temperature. Highest Acid value, Peroxide value and TBA values were observed for sample heated at 180 ºC for 6 hours and the values are as follows: 0.6708±0.0005(AV), 0.4161±0.001 (PV), 0.3837±0.004 (TBA value).
Pages: 552-554  |  1157 Views  910 Downloads


The Pharma Innovation Journal
How to cite this article:
Aleena KS, Dr. Divya MP, Dr. AK Beena, Dr. Rachana CR, Divya KB. Oxidative stability of sunflower oil on high temperature cooking. Pharma Innovation 2020;9(10):552-554.

Call for book chapter