Assessment of Oxidation in Heated Safflower Oil by Physical, Chemical and Spectroscopic Methods

Abstract

Safflower oil was heated at 180C by static heating in an open pan or in an oven, or by heating through intermittent heating‐cooling cycles (as in frying) over a period of 8 h. The extent of deterioration of the oil was followed by measurement of physical characteristics such as color and viscosity and the chemical indices such as free fatty acid, peroxide, iodine, conjugated diene and triene values, unsaponifiable matter and oxidized fatty acids. The extent of oxidation was also assessed by infrared (IR) and nuclear magnetic resonance (NMR) spectroscopic techniques through analysis of oxidized fatty acids. The results indicated that heating in open pan caused deterioration in oil faster than in other treatments. Furthermore, the IR, and NMR studies of the oil heated in an open pan indicated cross polymerization while during oven heating and frying cross polymerization was not observed.

Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) Oils

“…A similar pattern was reported by St. Angelo and others (1975) and Khatoon and Krishna (1998) for decomposition products of peanut butter and safflower oil, respectively. As lipid peroxidation proceeded, more primary products such as hydroperoxides and conjugated dienes were formed.…”

Development of rice bran oil blends for quality improvement

“…Similarly, a recent study reported that linolenic acid present in soybean oil was less stable at high temperature (Hou, Jiang, & Zhang, 2012). The reduction in the USFA content during deep fat frying had also been reported in the previous studies (Che Man, Liu, Jamillah, & Rahman, 1999;Khatoon & Gopalakrishna, 2005). In contrast, Rastogi, Mathur, Rastogi, Gupta, and Gupta (2006) found that soybean oil was the least susceptible to degradation during single deep frying.…”

Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying

“…In contrast, blend 3 showed significant decrease in SFA content. Reduction in the USFA content during deep-fat frying has been reported (Tyagi and Vasishtha 1996;Che Man et al 1999;Khatoon and Gopalakrishna 2005). In this study the overall fatty acid composition of the blends during frying did not change significantly (P≤0.05).…”

“…In blends 1 and 2, USFA was contributed by SESO whereas POL contributed USFA in blend 3. The IV reduces depending upon the USFA in the oil (Che Man et al 1999;Tyagi and Vasishtha 1996;Khatoon and Gopalakrishna 2005).…”