Rapeseed oil was used for frying of potato fillets (French fries) for 4 consecutive days at a rate of 20 minutes per day. The quality constants such as peroxide value (POV), anisidine value (AV), free fatty acid polar compounds (FFA%) and colour index (as OD at 420 nm) were determined before and after frying. The results showed an increasing pattern in the values of quality parameters. The POV increased from 4.42 to 17.00 meq kg-1, AV from 8.37 to 65.60, FFA from 0.02 to 1.90% and colour (absorbance at 420 nm) from 0.16 to 2.20. Fried rapeseed oil was mixed separately with 3 levels of MgO (2, 4 and 6% w/w) and activated charcoal (2, 6 and 10% w/w). For all the treatments the average % improvement of quality indices was statistically analysed. Increasing levels of both activated carbon and MgO significantly affected (P<0.05) the different quality parameters tested so far.
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Quantitative analysis of polar components in frying oils by litroscane thin layer chromatography-flame ionization technique,J. Chromatogr.405371378)| false
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A simple and rapid method for preparation of methyl esters of fats in milligram amounts of gas chromatography.J. Can. Inst. Fd. Technol.38590)| false
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2021 Volume 50
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