Eur. J. Lipid Sci. Technol.

102 (2000) 543–551 543

Christian Gertza, Testing and comparing oxidative stability of

Sabine Klostermanna,
S. Parkash Kochharb vegetable oils and fats at frying temperature
A new method has been developed to estimate the stabilising activity of synthetic and
a natural food additives at frying. Non-refined and refined vegetable fats and oils were
Chem. Untersuchungsamt
Hagen, Hagen, Germany heated at a temperature of 170 °C after adding water-conditioned silica gel for two
b Good-Fry International hours. The degraded products were measured to assess the oil stability at frying tem-
NV, Reading, UK perature. The determination of polymeric triglycerides by size exclusion high-pressure
liquid chromatography (HPLC) was carried out for the estimation of the oxidative heat
stability of vegetable fats and oils.
Tocopherols, various tocopherol esters and phytosterol fractions, phenolic compounds,
like quercetin, oryzanol, ferulic acid, squalene, butyl hydroxytoluol (BHT), butyl hy-
droxyanisol (BHA), and other compounds, like ascorbic acid 6-palmitate and gallates,
are added to refined sunflower and rapeseed oil and their efficacy determined.
Both linoleic and oleic rich oils gave comparable results for the activity of the various
compounds. α-tocopherol, tocopherol esters, and BHA have low effects at frying tem-
perature. Ascorbic acid 6-palmitate and some phytosterol fractions were found to have
the greatest antioxidant activity.
Corn oil was more stable than soybean oil and rapeseed oil better than olive oil. It
was also observed that non-refined oils proved to have a better stability at elevated
temperature than refined oils. The results show that the stability of the vegetable oils at
frying temperature is a function of more than just the fatty acid composition.
There is evidence which supports a co-relationship between the unsaponifiable matter
content and oxidative stability.
It is believed that a radical peroxidation mechanism predominates at lower tempera-
tures. When a large volume of oil is heated in a fryer and the oxygen supply is poor,
non-radical reactions such as elimination (acid catalysed dehydration) or nucleophilic
substitution take place.

Keywords: Oxidative stability, deep-frying, synthetic and natural antioxidants, peroxi-

dation, mechanism, Rancimat.

Research Paper
1 Introduction saturated fatty acids is essentially based on methods of
testing in which the induction time is used to measure ox-
The heat stability of the deep-frying fats and oils is a vital idation tendency.
criterion in the selection of frying fats and oils for the
catering industry, unlike in the home where the frying fats One of the oldest dynamic methods is the Schaal test [1],
are normally used once or twice and then discarded. Fur- where the peroxide value (PV) is determined daily in fat
thermore, smell and taste, later appearance, and other stored in a thermo-regulated oven set at 60 °C in an open
circumstances permitting a good shelf life of the fried glass. Oxygen absorption is measured applying the
product play a significant role. Finally, nutritional and diet method according to Warburg and the oxygen-bomb test.
physiological aspects such as a low content of trans fatty In the classic Swift test [2] or the active oxygen method
acids and low level of saturated fatty acids also play a role (AOM) (American Oil Chemists’ Society (AOCS) CD 12-
in selecting a frying fat or oil. 57 (1981)) a stream of air is passed through a sample of
oil heated at 98 °C and PV is determined at various inter-
Vegetable oils like soybean, sunflower, corn, or rapeseed vals.
are often judged very unsuitable for continuous frying due
to the content of polyunsaturated fatty acids. The “bad” This method was declared obsolete by AOCS in 1993. To
reputation of vegetable oils with a high content of polyun- determine the oxidative stability of oils (OSI), the auto-
matic version of this test [3], which is similar to the
so-called Rancimat test [4], is recommended. Instead of
Correspondence: Christian Gertz, Chemisches Untersu-
chungsamt Hagen, Pappelstr. 1, 58099 Hagen, Germany.
PV, the conductivity is now measured as a function of
Phone: +49-2331-2074726, Fax: +49-2331-2072454; e-mail: time. The effluent air from the oil sample is then bubbled
[email protected] through a vessel containing deionised water. Volatile oxi-

© WILEY-VCH Verlag GmbH, 69451 Weinheim, 2000 0931-5985/2000/0809-0543 $17.50+.50/0

544 Gertz et al. Eur. J. Lipid Sci. Technol. 102 (2000) 543–551

dised products such as formic acid are absorbed in the carried out at 170–180 °C. It is assumed (wrongly) that
deionised water, thus enhancing the conductivity of the thermal oxidative changes at 100 °C or 130 °C are not dif-
solution. The fully automated accelerated tests, normally ferent from those under deep-frying conditions.
carried out at 100 °C to 130 °C, involve the measurement
of an induction period, which is defined as the time during The fully automated OSI or Rancimat method also fails
which the oil’s natural resistance to oxidation, due to the when used to evaluate deep-frying fats since the low mol-
presence of naturally occurring antioxidants, inhibits oxi- ecular, short-chain components of the fat are delivered
dation. with the steam.

All official tests provide good information about the shelf In model experiments, cotton balls were impregnated with
life, rancidity, and oxidative resistance at an ambient tem- solutions of glucose and different amino acids, and deep-
perature. These tests are not suitable, however, should a fried at 180 °C in vegetable oil. In practice, one could not
researcher want to check the antioxidative effectiveness do without numerous cost-intensive deep-frying tests,
of compounds which are volatilised by steam, such as an- however. For the laboratory testing purpose, a new pro-
tioxidant BHA, or the effects of organic acids like citric cedure has, therefore, been developed to estimate the
acid. They are also ineffective for evaluating the influence heat stability of vegetable fats and oils under frying condi-
of protective gas, like nitrogen, or an antifoaming agent. tions, and to evaluate the antioxidative efficacy of inter-
None of the standard methods for oxidation stability are esting substances.

Tab. 1. Reactions and interactions during deep-frying.

Tempera- Reaction Mechanism Initiated by Unaltered Altered product Inhibited or retarded
ture product by (examples)

20–100 °C Hydrolysis Hydrolysis Water Triglycerides Di-glyceride Filtration

(moisture Mono-glyceride (teflon sieve, pore size
from Glycerol 50–100 µm) eliminates
foodstuff) Free fatty acid dispersed water
20–140 °C Autoxidation Radical Oxygen Triglycerides Oxidation Phenolic antioxidants:
mechanism (air) products: BHA, BHT, Gallates, etc.
Metal ions Aldehydes/ α-Tocopherol
ketones
Free fatty acids Antifoam agents
Oxidised fatty acids
Oxygen-linked Nitrogen
dimerised
triglycerides
Sterols Sterol-oxides
Disteryl ethers
Tocopherols Tocopheryl
quinones
120–200 °C Poly- Elimination H+ (acids) Tocopherols Tocopheryl Antioxidants/synergists:
merisation (no Diels- Cations, tocopherol Ascorbic palmitate,
Alder- moisture γ-tocopherol, citric acid, etc.
products)
Acid catalyzed Acid anorganic preparations:
dehydration MirOil Frypowder, acid
bleaching earth
Nucleophilic Sesamolin Samin/Sesamol/ Natural ingredients:
substitution Diasesaminol phytosterols, oryzanol,
sesamolin rosemary extract,
squalene, etc.
Sterols Steradienes
Disteryl ether
Triglycerides Non-oxygen linked
dimerised or
oligomerised
triglycerides
Cyclic fatty acids
Eur. J. Lipid Sci. Technol. 102 (2000) 543–551 Testing and comparing oxidative stability of vegetable oils 545

During frying (see Tab. 1), fat is exposed to the action of steam blanketing from food, the main reactions lead to
moisture from foodstuff, atmospheric oxygen, and high polymerisation, rather than oxidation. In addition to the
temperatures (140–180 °C). The moisture causes hy- radical mechanism for the lipid peroxidation and poly-
drolytic reactions which give rise to free fatty acids, merisation of triglycerides, another non-radical mecha-
diglycerides, monoglycerides, and glycerol. In the pres- nism for the formation of dimers and cyclic triglycerides
ence of atmospheric oxygen, oxidation is the primary was proposed by Brütting and Spitteller [6]. The initial re-
reaction, resulting in the formation of oxidised monomers, action is the formation of conjugated fatty acids (see
dimers, and polymers [5]. In most cases, dimers of fatty Fig. 1A) as they are more reactive than fatty acids with
acids, tocopherols or sterols formed by peroxidation are isolated trans double bonds. Hydroperoxides of unsatu-
linked by oxygen bridges. rated fatty acids (which are also formed by lipid peroxida-
tion) are transformed to conjugated fatty acids. In an acid-
During the actual frying operation at an elevated temper- catalysed reaction polyunsaturated fatty acids may be di-
ature, with the oxygen supply being rather limited by rectly transformed to conjugated fatty acids, which pre-
dominately undergo a Diels-Alder reaction. Brütting and
Spiteller did not find such Diels-Alder products in their in-
vestigations with linolenic and linoleic acid. Their results
support the thesis that the dimerisation of unsaturated fat-
ty acids can also be initiated by a cationic mechanism.
The intermediately built cationic reaction products are
stabilised by mesomeric effects to undergo further reac-
tions to form non-oxygen linked dimerised triglycerides
(see Fig. 1B).

It may be that a radical peroxidation mechanism predom-

Fig. 1A. Protonisation of conjugated fatty acids. inates at lower temperatures and a non-radical reaction,

Fig. 1B. Non radical formation of dimeric and cyclic fatty acids.
546 Gertz et al. Eur. J. Lipid Sci. Technol. 102 (2000) 543–551

like elimination (acid catalysed dehydration) or nucle- tetrahydrofurane. This solution was taken ready for injec-
ophilic substitution, at elevated frying temperatures. tion into the HPLC-system.
These different mechanisms may provide insights into the
differing efficacies of antioxidants at room temperature
High-performance liquid chromatography
and during the frying process.
(HPLC)
The formation of steradienes from sterols in a nucleophilic The following conditions have been found as optimum [9]
reaction during bleaching depends on the added bleach- (see Fig. 2):
ing earth and its acidity and moisture [7, 9]. Without acti-
vation with acidic bleaching earths steradienes are not Stationary phase: PL-Gel 100 A,
formed at temperatures lower than 170 °C [9]. Based on 2 × 300 × 7.6 mm, 5 µm
this information, we developed the idea of catalysing the Mobile phase: tetrahydrofurane
non-radical formation of degradation products by heating
Flow: 0.7 ml/min
vegetable oils in the presence of water-conditioned acid
silica gel. Detector: refractive index detector
Temperature: (detector and column oven):
35 °C
2 Materials and methods
Sample injection: 20 µl
20 g of vegetable oil were weighed into a clean, acid-
washed glass vessel (outer diameter about 40 mm, ca- The retention time of the monomer triglycerides was de-
pacity 100 ml). (To prove the antioxidative efficacy 50 mg termined by injecting an unheated vegetable oil dissolved
of synthetic or natural antioxidant were added). 1.0 g pre- in the solvent mixture as the standard solution. Only those
pared silica gel (Kieselgel 60, 0.063–0.2 mm, Merck, was peaks are taken into consideration that have a lower re-
placed for 1 h at 103 °C, after cooling the water content tention than the free fatty acids, represented by the peak
was adjusted to 10%) were added and the suspension al- of heptadecanoic acid. All areas of peaks having a reten-
lowed to stand at the ambient temperature for 2 h, with oc- tion time shorter than the retention time for the monomer
casional swirling of the content. After a treatment in an ul- triglycerides are summed. This represents the total
trasonic bath for 1 min the vessel was heated at 170 °C in amount of polymerised (dimer and oligomer) triglycerides.
an aluminium box for 2 h. After cooling the suspension The quantification of the peak areas is achieved by the
was filtered. About 50 mg of the sample were diluted with horizontal base method.

Fig. 2. Chromatographic separation of monomer, oligomer triglycerides (separation parameters: see text).
Eur. J. Lipid Sci. Technol. 102 (2000) 543–551 Testing and comparing oxidative stability of vegetable oils 547

The calculated content (in percentage) of the polymerised and the effect of the addition of water-conditioned silica
(especially non-polar dimer and oligomer) triglycerides on the formation of PTGs in both oils.
(PTGs) in the sample is then used for the determination of
the oxidative stability at elevated temperatures (OSET). In many studies on frying the test conditions ignored the
influence of food and only the fat was heated, although
100 some natural constituents or food ingredients may slow
OSET value =
Content of PTG in % down the degradation at elevated temperatures. To simu-
late and assess the effect of food components on the sta-
3 Results and discussion bility of frying fats at frying temperatures, an appropriate
material was searched. Generally, foods usually contain
The analyses of deep-fat fried samples have shown that both water and acid.
the determination of PTGs is a reliable and quick method
to describe the thermal degradation of heated fats. PTGs Therefore, silica gel was adjusted with water to simulate
are formed also under the far-reaching exclusion of air the effect of the moisture and acidity from foodstuff.
due to the thermal treatment for instance during deodori-
sation. The formation is less dependent on the fatty acid As expected, polymers were still being formed in the oils
composition of the tested fat but proportional to the tem- due to heat treatment (Fig. 4). The results for 5 or 10%
perature and time of treatment [9]. The first test heatings water content are not very different. In comparison to the
in an aluminium block for 2, 4, and 6 h demonstrated that blank, the formation of deterioration products is reduced
a heating time of two hours at 170 °C is sufficient to initi- in the presence of the acid silica gel, protective gas, or
ate the formation of polymers. Other methods such as antifoam. The polymerisation of triglycerides is obviously
Total Polar Materials are too time-consuming or depend retarded by acid silica gel in the presence of water.
on the nature of fat (UV absorption) or oxidised products
The effects of several synthetic and natural antioxidants
(PV, anisidine value).
on the oxidative stability of refined sunflower oil and rape-
For further tests refined sunflower oil, representing a high seed oil are given in Tab. 2A and 2B. The data show that
linoleic vegetable oil, and refined rapeseed oil as a high the presence of natural substances such as squalene,
oleic sample were chosen. sterol fraction, quercetin, oryzanol, and ferulic acid en-
hance the stability of vegetable oils at a higher temper-
Fig. 3 shows the protective effect of nitrogen and an ature more than other synthetic compounds. In com-
antifoam agent (dimethylpolysiloxane) in a steady state parison to BHA or quercetin, oryzanol, and ferulic acid

Fig. 3. Effectiveness of antifoaming agent, mineral, and nitrogen during simulated frying.
548 Gertz et al. Eur. J. Lipid Sci. Technol. 102 (2000) 543–551

Tab. 2A. Effects of synthetic and natural antioxidants on oxidative stability of refined sunflower oil.
Sample Added Added PTG Oxidative stability rel. OSET/
compound quantity at elevated untreated
[mg/kg] [%] temperature OSET sample [%]
Synthetic Additives
Sunflower, refined, 20 g – – 4.7 21 100
Sunflower, refined, 20 g α-Tocopherol 2500 5.47 18 86
Sunflower, refined, 20 g BHA 2500 4.63 22 102
Sunflower, refined, 20 g Tocopherol acetate 2500 4.63 22 102
Sunflower, refined, 20 g Trans ferulic acid 2500 4.54 22 104
Sunflower, refined, 20 g Tocopherol succinate 2500 4.52 22 104
Sunflower, refined, 20 g BHT 2500 4.23 24 111
Sunflower, refined, 20 g Propyl gallate 2500 4.02 25 117
Sunflower, refined, 20 g Dodecyl gallate 2500 3.93 25 120
Sunflower, refined, 20 g Ascorbyl palmitate 2500 3.28 30 143
Natural compounds
Sunflower, refined, 20 g Squalene from shark 2500 4.59 22 102
Sunflower, refined, 20 g Squalene from olive 2500 4.43 23 106
Sunflower, refined, 20 g Phytosterols from rapeseed 2500 3.39 29 139
Sunflower, refined, 20 g Oryzanol 2500 3.27 31 144
Sunflower, refined, 20 g Quercetin 2500 2.90 34 162
Sunflower, refined, 20 g Phytosterols from sunflower 2500 2.74 36 172

Tab. 2B. Effects of synthetic and natural antioxidants on oxidative stability of refined rapeseed oil.
Sample Added Added PTG Oxidative stability rel. OSET/
compound quantity at elevated untreated
[mg/kg] [%] temperature OSET sample [%]
Synthetic Additives
Rapeseed oil, 20 g – – 2.26 44 100
Rapeseed oil, 20 g α-Tocopherol 2500 3,03 33 75
Rapeseed oil, 20 g Tocopherol succinate 2500 2.26 44 101
Rapeseed oil, 20 g Trans ferulic acid 2500 2.00 50 114
Rapeseed oil, 20 g Tocopherol acetate 2500 2.00 50 114
Rapeseed oil, 20 g BHA 2500 1.91 52 119
Rapeseed oil, 20 g BHT 2500 1.86 54 122
Rapeseed oil, 20 g Propyl gallate 2500 1.84 54 124
Rapeseed oil, 20 g Dodecyl gallate 2500 1.82 55 125
Rapeseed oil, 20 g Ascorbyl palmitate 2500 1.42 70 160
Sample Added Quantity PTG Oxidative stability rel. OSET/
Compounds at elevated untreated
[mg/kg] [%] temperature OSET sample [%]
Natural compounds
Rapeseed oil, 20 g Squalene from olive 2500 2.07 48 110
Rapeseed oil, 20 g Squalene from shark 2500 2.02 50 113
Rapeseed oil, 20 g Phytosterols from rapeseed 2500 1.66 60 137
Rapeseed oil, 20 g Quercetin 2500 1.56 64 146
Rapeseed oil, 20 g Oryzanol 2500 1.55 65 147
Rapeseed oil, 20 g Phytosterols from sunflower 2500 1.17 85 194
Eur. J. Lipid Sci. Technol. 102 (2000) 543–551 Testing and comparing oxidative stability of vegetable oils 549

Tab. 3. Oxidative stability of commercially available fats and oils.

Vegetable oil Treatment and remarks OSET Fatty acid composition
Saturated Monoene Polyene Trans
Almond oil Refined 35.7 8.3 65.2 26.3 0.2
Avocado oil Refined 35.8 21.6 62.8 15.2 0.4
Corn oil Refined 47.4 13.6 28.8 57.0 0.6
Corn oil Refined 49.8 13.7 28.8 57.0 0.5
Corn oil Refined 50.8 14 30.4 55.4 0.2
Cotton seed Refined 29.4 25.4 18.2 55.5 0.9
Deep-frying fat, unused Refined 29.4 10.7 25.2 63.5 0.6
Deep-frying fat, unused Refined 36.5 51.7 38.1 8.8 1.4
Deep-frying fat, unused Refined 37.6 51.3 38.1 9.2 1.4
Deep-frying fat, unused Refined 44.4 50.7 38.5 10.1 0.7
Deep-frying fat, unused Refined 27.2 10.6 25.4 63.3 0.7
Deep-frying fat, unused Refined 30.2 12.2 24.6 62.6 0.6
Deep-frying fat, unused Refined 30.8 10.8 25.1 63.5 0.6
Deep-frying fat, unused Refined 34.1 16.2 34.6 49.0 0.3
Deep-frying fat, unused Refined 59.5 52.4 36.7 9.6 1.4
Deep-frying fat, unused Refined 42.7 15.5 42.1 41.6 0.8
Deep-frying fat, unused Refined 61.3 49.8 40 9.7 0.5
Grape oil Refined 27.2 11.3 17.5 70.1 1.1
Ground nut oil Refined 29.2 17.8 41.7 39.1 1.4
Ground nut oil Refined 31.8 18.7 65.2 15.8 0.3
Ground nut oil Refined 32.4 17.7 42.1 38.6 1.6
Ground nut oil Non refined 49.0 22.4 49.8 27.6 0.2
Olive oil, virgin Virgin 44.8 12.5 78.8 8.7 0
Palm oil Refined 48.1 44.8 43.6 11.1 0.5
Palmolein Refined 73.5 40 44 15.2 0.8
Pumkin seed oil Refined 62.1 18.3 26.9 54.7 0.1
Pumkin seed oil Non refined 112.4 19.4 25.8 54.7 0.1
Rapseed Refined 51.3 8.1 64.8 26.8 0.3
Rapseed Refined 31.6 8.3 65.1 26.3 0.3
Rapseed Non refined 108.7 8.2 65 26.5 0.3
Rice brand oil Refined 30.4 24.1 42.4 31.8 1.7
Safflower oil Refined 25.2 11.4 17.3 70.8 0.5
Safflower oil Refined 26.5 25.8 0 74.2 0.1
Safflower oil Refined 30.2 11.9 17.2 70.9 0.1
Sesame oil Refined 38.3 16.6 40.7 42.6 0.1
Sesame oil Non refined 77.5 16.2 40.2 43.5 0.1
Soybean oil Refined 38.6 16.4 24.7 58.3 0.7
Sunflower oil Non refined 45.7 11.8 18.6 69.5 0.1
Sunflower oil Refined, PV = 1 26.5 12.9 21.6 65.4 0.1
Sunflower oil Refined, PV = 2 26.3 12.9 21.6 65.4 0.1
Sunflower oil Refined, after 6 months 25.5 12.1 21.5 65.0 0.8
storage: PV = 10
Anisidine Value = 12
Sunflower oil Refined, after 12 months 12.5 12.1 21.8 65.9 1.1
storage: PV = 20
Anisidine Value = 20
Vegetable oil Refined 25.2 10.5 14 74.0 1.4
Vegetable oil Refined 27.2 10.7 25.6 63.0 0.6
Vegetable oil Refined 36.4 10.7 25.5 63.1 0.7
Vegetable oil Refined 42.4 13.3 28.9 57.2 0.6
Walnut oil Refined 52.4 10.4 17.1 1.3
Walnut oil Non refined 108.7 9.4 17.7 72.8 0.1
550 Gertz et al. Eur. J. Lipid Sci. Technol. 102 (2000) 543–551

enhance the stability of vegetable oils at higher tempera- Tab. 3 presents the results of the oxidative stability of
tures more than other synthetic compounds. In compari- commercially available fats and oils. Non-refined, “virgin”
son to BHA or α-tocopherols, some gallates, and espe- vegetable oils showed remarkably better stability at frying
cially ascorbyl palmitate, increased the oxidative stability temperatures than that given by the corresponding re-
of the oils studied. fined oils. These findings support the many investigations
[19] which indicate that refining of oils and fats results in
The effect of free and esterified sterols [10, 11], sesame
the removal of considerable amounts of antioxidative
oil [12], rosemary extract [13, 14], and other naturally oc-
potent components, thus lowering their natural oxidative
curring substances [15, 16] as well as ascorbic palmitate
stability.
[17] on the stability of oils at frying temperature has often
been described but could only be demonstrated by ex- A sample of refined sunflower oil was stored for 6 months
pensive frying tests in a test kitchen. A good theoretical and 12 months at the ambient temperature. The peroxide
explanation has yet to be developed. It may be that a values and anisidine values increased, the stability de-
combination of two different mechanisms may provide in- creased (Tab. 3). In practice, it is well known that oxidised
sights into the different efficacies of antioxidants at room oils show a loss of stability while conjugated fatty acids as
temperature and during the frying process. precursors of the dimerisation of triglycerides can be
The non-radical polymerisation of fatty acids is inhibited formed by autooxidation and acid catalysed reactions.
at frying temperatures because sterols, ascorbic palmi-
tate, or sesamolin, for instance, can also be transformed It is, however, thought that the quantity of the antioxidant
through dehydration or decomposition by an acid non- component, its synergism with other natural antioxidants
radical reaction like elimination (acid catalysed dehydra- present, the type of food being fried, and the applied tem-
tion) or nucleophilic substitution. perature also would have some role in the overall stabilis-
ing effect on oil stability at elevated temperatures.
Recently, it has been shown that the chemical oxidation of
tocopherols also proceeds in a two-electron process in Tab. 4 gives data of various oxidative stability tests, Total
the presence of protons which does not involve the for- Polar Materials (TPM), PTG, OSET index, and fatty acid
mation of any radical intermediate [18]. Sterols, ascorbyl composition of seven formulated oil blends. These oil
palmitate, or sesamolin, etc. are nearly inactive at tem- blends comprised 21.5–60.1% saturated fatty acids and
peratures lower than 130 °C. trans fatty acids The sensory evaluations were done by

Tab. 4. Comparision of stability tests and fatty acid composition.

Deep-frying operation* Stability test of the unused Fatty acid composition of the fresh oils/fats
deep-frying oil/fat
Serious sensory defects after [h]

Monoenic Acids (trans included)

Swift-Test (Rancimat (100 °C))

Oxidation-stability at elevated

Trienic Acids (trans included)

Polymers after application of

Dienic Acids (trans included)

Relative oxidative stability

oxidation-stability test [%]

Saturated fatty acids

temperature (OSET)

Trans fatty acids

(Pardun [20])
TPM [ %]
Sample

1 14 16.0 25.4 152 2.53 40 60.1 23.6 15.3 1.0 2.5

2 18 18.7 45.5 149 1.92 52 56.0 33.0 9.0 2.0 5.0
4 27 26.1 40.0 149 1.88 53 48.0 42.0 8.5 1.5 11.0
5 27 24.2 47.0 160 1.79 56 21.5 70.0 8.0 0.5 18.9
6 30 26.7 51.0 150 1.67 60 22.5 68.0 7.0 2.5 36.0
3 24 23.9 56.4 160 1.64 61 40.5 47.0 10.0 2.5 10.8
7 26 28.6 65.0 138 1.63 61 25.5 68.0 5.5 1.0 39.0
* Intermittent frying operations with 200 g French fries every 30 min.
Eur. J. Lipid Sci. Technol. 102 (2000) 543–551 Testing and comparing oxidative stability of vegetable oils 551

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200 g French fries. The results show that OSET index, the Rancimat-Methode. Fett Wissenschaft Technologie – Fat
Science Technology 90 (1988) 56–58.
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