Rapid antiradical method for screening deep fried oils

Faculty	Agriculture	Year:	2010
Type of Publication:	Article	Pages:	47-50
Authors:	Ramadan, Mohamed Fawzy	DOI:	10.1007/s00003-009-0509-y
Journal:	JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY BIRKHAUSER VERLAG AG	Volume:	5
Research Area:	Food Science \& Technology	ISSN	ISI:000273810900006
Keywords :	Deep frying, Vegetable oils, Radical scavenging activity, DPPH
Abstract:	A quick spectrophotometric method was developed to assess deep-frying oil quality. In this rapid method, the neutralization of the stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) by antioxidants present in the oil during frying was measured. Radical scavenging activity (RSA) of different oils and oil blends was recorded during frying. The preliminary results obtained allow us to suggest that antiradical measurement could be used to quantify the oxidative and hydrolytic deterioration of vegetable oils during deep frying.
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