Effect of water and bht on stability of cottonseed oil during frying
Authors:
- 1 November 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (11) , 1655-1666
Abstract
The behaviour was studied in cottonseed oil which had been exposed to frying under controlled conditions in a system in which only the oil, water and/or the antioxidant BHT were present. In the oils, changes which had been caused by heating were evaluated through determination of acid, hydroxyl, TBA and iodine values, extinctions at 232 nm and 460 nm, fatty acid composition, viscosity, amounts of “polymers” and non‐urea‐adduct‐forming fatty acid methyl esters. All the changes were less pronounced when the frying was carried out in presence of either nitrogen or water. The latter protected the oil only if it was present in amounts sufficient to generate such a volume of vapours which could effectively act as an inert gas‐blanket. BHT had no delaying effect on the deterioration of the oil during frying. When the oil was heated in the presence of air, the antioxidant's destruction was lessened by the presence of water in the system, but a large portion of BHT was lost through steam distillation.Keywords
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