Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods
WEI-AN CHEN1, CHIHWEI P. CHIU1, WEI-CHIH CHENG2, CHAO-KAI HSU3 AND MENG-I KUO1*
1. Department of Food Science, Fu-Jen Catholic University, 510 Zhongzheng Road, Xinzhuang District, New Taipei City 24205, Taiwan, R.O.C.
2. Food and Drug Administration, Department of Health, Executive Yuan, Nangang District, Taipei City 115-61, Taiwan, R.O.C.
3. Department of Health, Taipei City Government, Xinyi District, Taipei City 11008, Taiwan, R.O.C.
(Received: May 7, 2012; Accepted: October 3, 2012)
ABSTRACT
Soybean oil and palm olein were used to fry French fries, chicken leg fillets and pork chops. Total polar compounds were measured by column chromatography and two rapid-measuring devices (Ebro FOM 310 and Testo 270). Acid value was determined by titration method and a 3M Shortening Monitor. The results showed that the content of total polar compounds and acid value in both soybean oil and palm olein increased linearly with frying time. The influence of oil type on the content of total polar compounds and acid value in used oil was significant, but the effect of food type on these parameters was not observed. The rate of total polar compounds generation in palm olein was lower than that in soybean oil. All rapid methods used in this study had results that highly correlated with those from column chromatography, but moderately correlated with the titration method. We found that Ebro FOM 310 was more suitable for monitoring the quality of soybean oil during frying, while Testo 270 was suitable for palm olein. These results provided the basis for choosing the proper rapid-measuring device to control the quality of frying oil in restaurants.
Key words: deep frying, total polar compounds, acid value, rapid measurement