Rancimat Test for Measuring the Oxidative Stability of Cooking Oils Upon Prolonged Frying: Short Communication

Abstract

The induction period or oxidative stability index (OSI)

Frying Oil Quality in Fast Food Restaurants in East Coast Malaysia: A Preliminary Survey

“…The OSI of the in-use oils was in the range of 5.0-36.8 hr ( Table 4). The stability of the oils collected from the fast food restaurants towards oxidation decreased gradually as the frying commenced, parallel with the findings reported by Ahmad Tarmizi et al (2016). According to Ahmad Tarmizi et al (2016), the induction time of palm olein and blended oils was decreasing for the first five days of frying due to the deterioration of vitamin E in the oil.…”

“…The stability of the oils collected from the fast food restaurants towards oxidation decreased gradually as the frying commenced, parallel with the findings reported by Ahmad Tarmizi et al (2016). According to Ahmad Tarmizi et al (2016), the induction time of palm olein and blended oils was decreasing for the first five days of frying due to the deterioration of vitamin E in the oil. From these results it is clear that higher induction hour in frying breaded products which contained chicken might be due to the saturated fatty acids content in the chickens leaching into the frying oil compared to fries which was mainly the carbohydrate.…”

“…These lipids act as a medium for heat transfer to the food. Despite being simple, fast and convenient, deep frying is a complex process and may result in physical and chemical changes when the lipids are being used repeatedly at a high temperature of between 150°C-200°C (thermal degradation) (Ahmad Tarmizi et al, 2016). This degradation depends on the type of lipids, products, temperature, time as well as frying process (batch or continuous).…”

Investigation of the Chemical Characteristics and Oxidative Stability of Some Commercial Cold-Pressed Oils

“…The Rancimat method is the most important method in which the resistance of oils against oxidation can be determined easily and precisely by determining the total volatile secondary products that occur by accelerating the oxidation of oils (Pawar et al, 2014). During this oxidation process, the conductivity of water changes as the volatile compounds formed in the oil is absorbed in water, and a point called "induction time (IT)" or "induction period (IP)" is reached (Tarmizi et al, 2016). Table 4 shows the value of OSI ranged between 3.57-4.92 h for all tested cold-pressed oils.…”