High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compo...

The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an electric frying pan coated with Teflon at 180 ± 10 °C until a selected end point of 25 % total polar compounds (TPC) was reached. The changes of che...

A description is given of the development by collaborative study of two standardized methods for the determination of polar compounds in oils and fats by adsorption chromatography using silica minicolumns, and for quantification of polymerized triacylglycerols, oxidized triacylglycerols, and diacylglycerols in polar compounds by high-performance size-exclusion chromatography. The first procedur...

Oils extracted from plants have been used since ancient times and in many cultures .frying oils are used in many countries all around the world including Iran. Therefore it is of great importance to ensure the safety of these food products which are usually delivered in polyethylene terephthalate (PET) bottles. This study has investigated the effect of storage time and temperature on the migrat...

Infrared (IR) spectroscopy is an old analytical technique that has been widely utilized as a routine tool by the fats and oils industry . The measurement of physicochemical properties by FT-IR spectroscopy, not only provide the benefit of rapid analysis but also avoid dangers associated with reagents used in the traditional chemical method. Mid IR spectra have been used to characterize edible o...