Abstract
Quality control of deep-frying oil is a global public health concern. A simple and economic electrochemical chamber composed of two bare screen-printed carbon electrodes (working area: 78.54 × 102 cm2; distance: 0.0055 cm; cell constant: 0.70 × 10−2 cm−1) was constructed for precisely acquiring the impedimetric responses of a high-resistance palm oil sample (RSD < 7%, n = 3). Good correlations between the measured impedance data (charge transfer resistance and logarithmic output impedance (Log Z) obtained in the frequency region <0.1 Hz) and the regulatory quality indicators (total polar compounds and acid value) were achieved (R2 > 0.97), suggesting that the proposed impedimetric sensing method is useful for accurately assessing the deteriorated condition of repeated frying oil. Applications for rapid screening can also be realized because the measurement times of Log Z at any given perturbation frequency from 0.01–1 Hz were all less than 3 min.
Highlights
Deep-frying is a popular cooking method that efficiently brings a savory flavor and crunchy surface texture to our daily foods
Repetitive and continuous heating processes gradually deteriorate the quality of deep-frying oil via a complex series of chemical reactions. These provoke the accumulation of a confusing number of toxic and carcinogenic compounds, which may increase the risk of developing cancers, Alzheimer’s, and Parkinson’s diseases [1]
Several physical and chemical parameters of used frying oil have been suggested as the deterioration indicators, including foam persistence, smoke point, turbidity, viscosity, acid value (AV), total polar compounds (TPC), peroxide value, iodine value, carbonyl value, and p-anisidine value [2,3]
Summary
Deep-frying is a popular cooking method that efficiently brings a savory flavor and crunchy surface texture to our daily foods. Repetitive and continuous heating processes gradually deteriorate the quality of deep-frying oil via a complex series of chemical reactions (such as hydrolysis, oxidation, and polymerization). These provoke the accumulation of a confusing number of toxic and carcinogenic compounds, which may increase the risk of developing cancers, Alzheimer’s, and Parkinson’s diseases [1]. It is, of great importance to monitor the quality of deep-frying oil during repeated usage, especially for food service industries and official food control agencies. Strong positive correlations between TPC content and deep-frying cycle (even with different frying media) have been extensively demonstrated [6,7,8], the standard open column chromatography for TPC determination is still too complicated, costly, and time-consuming, which is not suitable for routine usage
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