Abstract
A quick spectrophotometric method was developed to assess deep-frying oil quality. In this rapid method, the neutralization of the stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) by antioxidants present in the oil during frying was measured. Radical scavenging activity (RSA) of different oils and oil blends was recorded during frying. The preliminary results obtained allow us to suggest that antiradical measurement could be used to quantify the oxidative and hydrolytic deterioration of vegetable oils during deep frying.
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Ramadan, M.F. Rapid antiradical method for screening deep fried oils. J. Verbr. Lebensm. 5, 47–50 (2010). https://doi.org/10.1007/s00003-009-0509-y
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DOI: https://doi.org/10.1007/s00003-009-0509-y