Abstract
AbstractThe feasibility of applying methods developed by Safety Associates, Inc., to monitor oil degradation products, including malondialdehydes (AldeSafeTM), FFA (FASafeTM), and peroxides (PeroxySafeTM), in fresh and heat‐abused deep‐fat frying oil was evaluated. Based on performance qualification studies, the AldeSafe method was the most suitable SafTestTM assay for monitoring the quality of frying oil because of its high accuracy, precision, linearity, and reproducibility, and low detection/quantitation limits. A strong correlation (r=0.924) between the AldeSafe method and its counterpart, AOCS Official Method Cd 19‐90, also supported the suitability of the SafTest method for monitoring oil quality. Moreover, the FASafe method had a moderately strong relationship with AOCS Official Method Ca 5a‐40 (r=0.761). Our studies suggest that this test can be applied for monitoring frying oil; however, certain method performance limitations must be considered for routine analysis purposes. In contrast, the PeroxySafe method probably should not be used to monitor heat‐abused oil without further development because of high variability, low accuracy, and low correlation (r=0.062) with the AOCS Official Method Cd 8‐53 assay.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
