Enhancing oxidative stability of frying oils by low‐frequency radio wave treatment

Abstract

SummaryRadio wave treatment (approximately 50 kHz frequency) on the oxidative stability was evaluated in corn oil at 180 °C and chicken frying oil for 150 cycles. Radio wave treatment decreased moisture content and critical micelle concentration of lecithin in corn oil. Moisture content in frying oil remained higher when radio wave was treated for the first 30 frying cycles. Radio wave treatment prevented lipid oxidation significantly in corn oil heated at 180 °C when moisture was not added (P < 0.05). p‐Anisidine value and total polar material in chicken frying oils treated with radio waves were significantly lower than those of frying oils without radio wave treatment (P < 0.05). Radio wave treatment enhanced the stability of tocopherols in corn oil heated at 180 °C in the absence of moisture, while the reverse result was observed with moisture addition. Overall, radio wave treatment can be a useful tool to enhance the oxidative stability of frying oils by modifying their moisture content and tocopherol stability.