Evaluation of physicochemical changes in cooking oil during heating

  • Suk Hoo Yoon
  • Sun Ki Kim
  • Kil Hwan Kim
  • Tai Wan Kwon
  • Yau Kun Teah


Rice bran oil and double fractionated palm olein (DF palm olein) were heated at 180 C for 50 hr to measure lipid deterioration in the oils. Free fatty acid content of both oils increased during heating; however, iodine value and smoke point decreased. Solid fat contents of both oils were unaffected by heating time. Cloud point of rice bran oil was much lower than that of palm olein. Color of oils changed gradually to dark brown from light yellow with increased heating time. Absolute content of polyunsaturated fatty acid, such as linoleic acid, reduced more than that of monounsaturated fatty acid, such as oleic acid, in both oils. In both oils, iodine value correlated very well with linoleic acid content, with correlation coefficient higher than 0.96.


Cloud Point Heating Time Free Fatty Acid Content Palm Olein Linoleic Acid Content 
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Copyright information

© American Oil Chemists’ Society 1987

Authors and Affiliations

  • Suk Hoo Yoon
    • 2
  • Sun Ki Kim
    • 2
  • Kil Hwan Kim
    • 2
  • Tai Wan Kwon
    • 2
  • Yau Kun Teah
    • 1
  1. 1.Palm Oil Research Institute of MalaysiaBangiMalaysia
  2. 2.Division of Biological Science and EngineeringKorea Advanced Institute of Science and TechnologyDongdaemun, SeoulKorea

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