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2009•Pakistan Journal of Analytical & Environmental ChemistryOpen access

Effects of Chicken Frying on Soybean, Sunflower and Canola Oils

Syed Tufail Hussain Sherazi, M. Younis Talpur, Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro

Open full text 11 citations

Abstract

Consequences of discontinuous chicken frying on some important parameters of soybean (SBO), sunflower (SFO) and canola oil (CLO) at constant temperature (190 0 C) for 12h were examined. The quality parameters such as fatty acid composition (FAC) with special emphasis on trans fatty acids (TFA's), free fatty acids (FFA's), iodine value (IV) and peroxide value (PV) of soybean, sunflower and canola oils were evaluated by taking out the oil samples from the fryer at an interval of 2 h. The total trans fatty acids increased during frying of chicken in the range of (0.77- 1.67, 1.02- 2.62 and 1.29-3.14 %) in SFO, SBO and CLO. Other chemical parameters such as free fatty acids (0.03-0.78, 0.05-0.49 and 0.19- 1.47 %), peroxide value (1.51-3.04, 2.11-6.07 and 2.90- 8.02 meq/kg) increased where as iodine value (154.21-140.69, 134.50 and 116.10-99.70 g/100g) was decreased with respect to time of frying in SFO, SBO and CLO, respectively.

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What this paper is about

Consequences of discontinuous chicken frying on some important parameters of soybean (SBO), sunflower (SFO) and canola oil (CLO) at constant temperature (190 0 C) for 12h were examined. The quality parameters such as fatty acid composition (FAC) with special emphasis on trans fatty acids (TFA's), free fatty acids (FFA's), iodine value (IV) and peroxide value (PV) of soybean, sunflower and canola oils were evaluated by taking out the oil samples from the fryer at an interval of 2 h. The total trans fatty acids increased during frying of chicken in the range of (0.77- 1.67, 1.02- 2.62 and 1.29-3.14 %) in SFO, SBO and CLO. Other chemical parameters such as free fatty acids (0.03-0.78, 0.05-0.49 and 0.19- 1.47 %), peroxide value (1.51-3.04, 2.11-6.07 and 2.90- 8.02 meq/kg) increased where as iodine value (154.21-140.69, 134.50 and 116.10-99.70 g/100g) was decreased with respect to time of frying in SFO, SBO and CLO, respectively.

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Available abstract

Consequences of discontinuous chicken frying on some important parameters of soybean (SBO), sunflower (SFO) and canola oil (CLO) at constant temperature (190 0 C) for 12h were examined. The quality parameters such as fatty acid composition (FAC) with special emphasis on trans fatty acids (TFA's), free fatty acids (FFA's), iodine value (IV) and peroxide value (PV) of soybean, sunflower and canola oils were evaluated by taking out the oil samples from the fryer at an interval of 2 h. The total trans fatty acids increased during frying of chicken in the range of (0.77- 1.67, 1.02- 2.62 and 1.29-3.14 %) in SFO, SBO and CLO. Other chemical parameters such as free fatty acids (0.03-0.78, 0.05-0.49 and 0.19- 1.47 %), peroxide value (1.51-3.04, 2.11-6.07 and 2.90- 8.02 meq/kg) increased where as iodine value (154.21-140.69, 134.50 and 116.10-99.70 g/100g) was decreased with respect to time of frying in SFO, SBO and CLO, respectively.

Key concepts: Canola, Iodine value, Sunflower, Peroxide value, Soybean oil, Sunflower oil, Chemistry, Food science

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