Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken
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- 作者：JuHee Songa ; Mi-Ja Kimb ; Young-Jun Kimc ; JaeHwan Leea ; s3hun@skku.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Frying ; Chicken ; Oxidation parameter ; Total polar material ; DPPH loss
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：306-312
- 全文大小：414 K
文摘
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Discarding points of frying oils were determined using TPM and DPPH methods.
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High correlations of TPMs were observed by column chromatography and a Testo™ 270.
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A decrease of DPPH in isooctane was due to the formation of TPMs in frying oils.
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Oxidized oils with above 24% TPM could be predicted using a DPPH method.