Abstract
ABSTRACTTwo quality control procedures currently used for frying oil were evaluated with respect to efficiency of prediction of cholesterol oxidation products (COPS) levels. Tests in a French fried potato model system (90% tallow/10% cottonseed oil) showed the correlation between dielectric measurement and the COPS levels in the frying medium was highly significant (r = 0.94, N = 30, P < 0.01). Free fatty acid “test strips” showed no quantifiable change during 112 hr and, therefore there was no correlation with COPS levels. Free fatty acids (AOAC procedure 28.032 [b]) highly correlated with COPS levels (r = 0.94, N = 30, P < 0.01).
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