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Oxygen content and oxidation in frying oil
Nagao Totani1, Miho Yawata, Terutoshi Mori
1Faculty of Nutrition, Kobe-Gakuin University.
Journal of Oleo Science
|December 3, 2013
Summary
Frying oils lose dissolved oxygen at high temperatures, but regain it upon cooling, influencing oxidation. Domestic deep-frying conditions promote oxygen presence, especially during cooling and standing periods.
Area of Science:
- Food Science
- Chemistry
Background:
- Understanding the behavior of oxygen in frying oils is crucial for managing oil quality and safety.
- Oxidation significantly impacts the nutritional value and safety of edible oils.
Purpose of the Study:
- To investigate the relationship between oxygen content and oxidation in various frying oils under different heating conditions.
- To determine how temperature and oil handling affect dissolved oxygen levels and oxidation markers.
Main Methods:
- Heating canola oil, a canola-soybean blend, and trioctanoylglycerol to varying temperatures.
- Monitoring dissolved oxygen content and measuring carbonyl values (CV) as an indicator of oxidation.
- Analyzing the effect of cooling and standing periods on oxygen content.
Main Results:
- Dissolved oxygen decreased abruptly around 120°C, likely due to reduced solubility, not oxidation.
- Carbonyl values increased with heating, indicating gradual oxidation.
- Oils regained oxygen during cooling, and intermittent heating promoted oxygen absorption, leading to higher polar compounds (PC).
- Deep-frying conditions favored oxygen presence below 120°C and during standing, with oxidation occurring at the oil/air interface.
Conclusions:
- The abrupt drop in oxygen content at high temperatures is primarily a physical phenomenon (solubility) rather than chemical oxidation.
- Oil handling, including cooling and standing times, significantly influences oxygen content and subsequent oxidation.
- Deep-frying practices can lead to complex oxygen dynamics and active oxidation at bubble interfaces, despite low bulk oil oxygen levels.
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