Thermal oxidative stability of corn oil in ultra-high temperature short-time processed seasoned laver

Abstract

The thermal oxidative properties of oils under general frying conditions (150–200°C) have been extensively studied; however, there is no information on the thermal oxidation of ultra-high temperature short-time (UHTST) processed oils. Here, we investigated the thermal oxidative properties of corn oil in seasoned laver that was prepared using the UHTST conditions (300°C for 10 s). The oxidation induction times of corn oil (CO), heated corn oil (HCO), and heated corn oil from seasoned laver (HCO-SL) were found to be 5.3, 3.3, and 4.1 h, respectively. The acid value (0.1) and peroxide value (2.2) in CO were increased to 0.2 and 2.5, respectively, in HCO and 0.2 and 5.5, respectively, in HCO-SL. The radical scavenging activities of CO, HCO, and HCO-SL were 72.4, 63.8, and 74.8%, respectively. Although both HCO and HCO-SL were treated using the UHTST conditions, HCO-SL was found to have a better induction time and antioxidant capacity than HCO.