Study of Oxidative Stability of Rice Bran Oil & Sunflower Oil during Frying

Authors- Aishwarya Sarangi, Jyotsna Mayee Dash, Pratibha Rani Deep, Assistant Professor Ruby Pandey, Assistant Professor Shantanu Bhattacharyya

Abstract-It is well known that constantly use of oil for frying leads to quality deterioration resulting from undesirable chemical changes taking place in oil which impose harmful health effects. Therefore, in this study an evaluation was carried out to check the quality deterioration of rice bran oil (RBO) and Sunflower oil (SFO) during frying. The study was aimed to determine the free fatty acid (FFA) content, peroxide value and color changes during repeated frying cycles in RBO and SFO. The measurement and analysis were performed till 6th frying cycles where one frying cycle lasts for 30minutes during which potato chips were continuously fried in oil heated to frying temperature. The findings of the study revealed that FFA and acid value in fresh and used oil (6th cycle) increased from 0.6- 1 and 0.66-1.45 in Rice bran oil and 0.62-0.88 in Sunflower oil respectively. The increase in acidity was almost found to be double after repeated frying. However, it can still be considered suitable for consumption as it was within the critical limit of 2-3% The peroxide value (PV) which is the indicator of oxidative rancidity also increased significantly with an increased in the frying cycle number. The PV was found to increase from 4.83meq/kg and 1.49meq/kg for edible grade oil and sunflower seed oil. The oil’s color darkened over time, as evidenced by measurements of color parameters in Hunter “Lab” space, with a ∆E change from 10.69 to 32.17 between the 1st and 6th frying cycle in SFO and from 6.26- 35.6 in RBO respectively.

DOI: /10.61463/ijset.vol.12.issue4.210