Журнал пищевой промышленности и технологий

Абстрактный

The effect of repeated frying on antioxidants in oil by using High-Performance Liquid Chromatography

Sardar Abdul Hameed Khan

In daily routine homemakers at home usually prefer to subsequent frying of oil in order to save money, but due to repeated frying the antioxidants in oil degrades result in the oxidation of oil and due to oxidation of oil concentration of polar compounds in oil increases and makes the oil unhealthy for consumption. Antioxidants are basically added in the edible oil to increase the shelf life of oil. The shelf life and the stability of natural antioxidants are more as compared to synthetic antioxidants. Synthetic antioxidants are added into the oil because during refining process the natural antioxidants get removed from the oil.