Abstract
A colorimetric spot test was developed to monitor the accumulation of oxidative products in heated oils. To test the oil, a drop was placed on a silica-gel covered slide which had bromocresol-green incorporated into the gel. The colour range developed by several oils was from blue to an intense yellow colour. A comparison of the spot test with silica-gel chromatography showed that oils containing 4, 10 and 20% or more of altered triglycerides developed blue, green and yellow colours, respectively. The simplicity and rapidity of the spot test enables food processors to rapidly assess the state of the oil and prevent the sale and distribution of food with a high content of thermally oxidized products.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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