Journal of Food Processing & Technology

Oxidation products in refined sunflower oil created during frying in diferent conditions

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

G Pavlovska1*, N Surkova2 and V Jankuloska1

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Under the air oxygen influence, light, heat and influence from other factors, the quality and nutritional value of cooking oil
have been reduced. The oil which was analyzed is “Kristal”, refined sunflower oil made by Blagoj Gjorev, Veles. The oil has
been fried from 0 to 10 minutes at a temperature from 27ºC to 200ºC. Under these conditions, the Wheleer method was used to
determine the peroxide number. Oven test was used to determine the oil stability. Peroxide number of the oil fried from 0 to 10
minutes at a temperature from 27 ºC to 200ºC continuously increases from 0,357 mmol/kg to 6,4762 mmol/kg. Peroxide number
of the oil analyzed by the Oven test increased from 2,41 mmol/kg for 24 hours to the value of 16,67 mmol/kg for 96 hours. The
oil that has been fried for 10 minutes and reached a temperature of 200ºC should not be used in food. The oil which is kept in
an open bottle at room temperature can be used up to 24 days.
Keywords: sunflower oil, peroxide number, Oven test, frying

Biography :

Gorica Pavlovska has a PhD in chemical sciences. She earned her PhD at the Institute of Chemistry at the Faculty of Natural Sciences and Mathematics at Ss Cyril and
Methodius University in Skopje. She has published more than 40 papers in prestigious journals. According the Scopus database, she has published 17 papers with impact
factor and she has been cited more than 300 times.