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Evaluation of peanut and cottonseed oils for deep frying

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

A comparative study of cottonseed and peanut oils for frying of potato chips was undertaken. Industrial scale frying was conducted for 5 days with cottonseed and 5 days with peanut oil and frying oils and chips were sampled twice a day. Frying oils and oils extracted from stored chips were analyzed for ultraviolet absorption (A232 and A268), peroxide and acid values. Tocopherol and tertiary butylhydroquinone levels were determined by high performance liquid chromatography. Chips stored at room temperature for 12 weeks were organoleptically evaluated. During the first 20 hr frying the A232, free acid and peroxide values of cottonseed oil increased rapidly, exceeding that of peanut oil, which increased moderately. For both oils, constant values were attained during the next 80 hr period, followed by moderate increases during the last 23 hr. Peanut frying oil lost 55% of its tocopherols and 54% of its tertiary butylhydroquinone during frying (103 hr), whereas cottonseed frying oil retained these compounds at the original levels. Tocopherols were also better retained in chips fried in cottonseed oil than in peanut oil. The fatty acid patterns of frying oils and oils extracted from chips did not show significant changes due to frying and storage, respectively. These results, therefore, suggest that cottonseed oil is sufficiently stable to be used as a substitute for peanut oil in deep frying.

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Authors and Affiliations

  1. National Food Research Institute, Council for Scientific and Industrial Research, PO Box 395, 0001, Pretoria, Republic of South Africa

    L. M. Du Plessis & P. J. van Niekerk

  2. Fedfood Limited, PO Box 559, 1600, Isando, Republic of South Africa

    P. Van Twisk

  3. Simba-Quix (Pty) Limited, PO Box 99, 1600, Isando, Republic of South Africa

    M. Steyn

Authors
  1. L. M. Du Plessis
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  2. P. Van Twisk
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  3. P. J. van Niekerk
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  4. M. Steyn
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Du Plessis, L.M., Van Twisk, P., van Niekerk, P.J. et al. Evaluation of peanut and cottonseed oils for deep frying. J Am Oil Chem Soc 58, 575–578 (1981). https://doi.org/10.1007/BF02672367

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  • DOI: https://doi.org/10.1007/BF02672367

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