Volume No. 11 Issue No.: 2 Page No.: 332-338 October-December 2016

 

STUDY OF VEGETABLE OILS OXIDATIVE STABILITY ON INDUCTION COOK TOP HEATING

 

Verma G.

Department of Chemistry, Chandra Shekhar Azad Government P.G. Nodal College, Sehore, Madhya Pradesh (INDIA)

 

Received on : April 10, 2016

 

ABSTRACT

 

The main objective of this study is to evaluate oxidative stability of some common cooking vegetable oils as a result of induction cook top heating. The major benefits of induction cooking are speed, safety feature, cleanliness and energy efficiency. Electrical cooking of any kinds also eliminates any volatile by products. Induction cooking is only method that directly uses cookware as a part of cooking system. Induction cooking involves no open flame or other radiant heat source that could ignite fumes or flammable materials. This translates to less risk within the kitchen, laboratories, industries and an overall safer environment for the users. Thermal reaction involving long chain fatty acids esters, that usually require many hours of heating or stirring at room temperature, can be achieved in few minutes heating by the use of induction cook top. Oxidation changes occurred during study were assessed by some common traditional physiochemical parameters such as acid value, free fatty acid value and peroxide value as well as by Fourier transform infrared (FTIR) spectroscopy. Changes in the 3050-2800 and 1745cm-1 spectral region after heating on induction cook top are discussed for oxidation process monitoring. In present study, it has been found that sunflower oil shows maximum peroxide value after heating at induction cook top as compare to other vegetable oils which is due to greater degree of unsaturation in sunflower oil fatty acids composition.

 

Keywords : Fourier transform infrared (FTIR) spectroscopy, Peroxide value, Free fatty acid, Oxidative stability, Induction cook top

 

 

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