Vol. 9, Issue 10 (2020)

Author(s):
Aleena KS, Dr. Divya MP, Dr. AK Beena, Dr. Rachana CR and Divya KB

Abstract:
The main objective of the present study was to investigate the effects of the frying temperature and duration on oxidative stability of sunflower oil. The oil was subjected to two types of heating trials. The first trial consisted of gradual heating a sample oil up to 300ºC and drawing samples at 50ºC interval. In the second trial same quantity of oil was heated at 180ºC for 6 hours and samples were drawn at 1-hour interval. All the samples were analyzed for Acid value, Peroxide value and TBA value. Both the experiments showed an increased peroxide and TBA value which confirms high thermal oxidation during heating. The results showed that effect of time on thermal oxidation of sunflower oil was more pronounced than effect of temperature. Highest Acid value, Peroxide value and TBA values were observed for sample heated at 180 ºC for 6 hours and the values are as follows: 0.6708±0.0005(AV), 0.4161±0.001 (PV), 0.3837±0.004 (TBA value).