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    Development of a rapid method for the determination of frying oil quality based on capillary penetration

    Year: 2015

    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol. 50, p 1215-1223, 20170208

    Authors: Kalogianni, Eleni P.; Karastogiannidou, Calliope

    Organizations: Alexander Educ Technol Inst Thessaloniki, Dept Food Technol, Thessaloniki 57400, Greece; Alexander Educ Technol Inst Thessaloniki, Dept Nutr & Dietet, Thessaloniki 57400, Greece

    A novel rapid method and apparatus for the determination of frying oil quality based on capillary penetration is presented. The method measures the rate (or time vs. distance) of penetration of the oil in a substrate. Several porous media made of different materials (glass, cellulose, polyethylene) having different pore sizes were examined as potential substrates. A polyethylene substrate was selected as the most appropriate. This substrate was used for measurements with olive and sunflower oil at different levels of degradation (at 170 degrees C for up to 32h). The fresh and degraded oil polymer and polar compounds were measured using HPSEC. The results of the method were linearly related to the oil degradation time (R-2=0.95) and the concentration of polymer (R-2=0.95) and polar (R-2=0.91) compounds. The results of this work suggest that the capillary penetration method is a promising novel method that merits further investigation and development.