Determining the Degree of Deterioration of Cooking Oil by Assessing Polar Compound Content (FS14-07-19)

摘要

ObjectivesDegradation of oil is characterized by oxidation, polymerization and hydrolysis of the chemical compounds of the oil. This process of deterioration increases the amount of several types of compounds, including polar compounds, such as alcohols, ketones and free fatty acids. Currently, there is no universal assay for measuring the quality of frying oil, and tests that do exist to examine frying oil are often costly and time consuming. This study set out to examine the utility of Reichardt's dye, a solvatochromic dye that indicates degrees of solvent polarity, as a possible way to accurately predict the degree of degradation of cooking oils.