A study on quality changes of soybean, palmolein and corn oils during of deep frying process

The aim of the present study was to survey fatty acids composition and how effective its ’s parameters are on thermal and oxidative stability of soybean (SO), Palmolein (POO) and corn oils (CO) after heat processing. All oils were continuously heated at 180°c for 8 hr.. The evaluated parameters were fatty acids content by G.C, conjugate dienes, anisidine and peroxide value or total polar components. Results showed that POO with 48.66% saturated fatty acids and also with 7.53% poly unsaturated fatty acids, it showed higher thermal stability compared with SO and CO. SO with 7.2% linolenic acid and the highest anisidine value and total polar percent, it indicated heat sensitivity. The changes in the AV value almost for all oils increased during frying time also SO indicated highest Conjugated Diene value compared with other oils.