A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria

Abstract

SummaryThe present work presents a prototype apparatus developed for a novel method based on capillary penetration for the determination of frying oil quality and examines the method and the performance of the prototype. The work further assesses the method results in comparison with the results of established methods and proposes equations for calculating frying oil quality parameters relevant to legislation criteria. The examination of the method is performed by using 184 oil samples produced by frying different foods in different oils for forty‐five successive batches. Equations relating the method output with the total polar compounds, total polymers and viscosity are proposed. High correlation coefficients between legislation criteria and the method result are obtained: R2 = 0.96, R2 = 0.91 and R2 = 0.86 for correlation with the oil viscosity, the polymer compounds and the TPC of the fried oils, respectively. The false‐positive and false‐negative answers of the method are below 2.5% for all cases.