OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING

Abstract

The aim of this stady was to assess the oxidative stability of refined sunflower oil both at room temperature and during conventional frying in a pan. For this purpose, the refined sunflower oil was heated  for 10 minutes in a fryer pan. Under these conditions, the Wheeler 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 27ºC 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 as food. The oil which is kept in an open bottle at room temperature can be used up to 24 days.