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Meta Mahendradatta
Department of Agricultural Product Technology, Agricultural Faculty of Hasanuddin University Makassar, 90245, Sulawesi Selatan
Agriculture, Biological Sciences & Forestry

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Analysis of Trans Fatty Acid Content and Viscosity of the Repeteadly Used Frying Oil Andi Abriana; Meta Mahendradatta; Natsir Djide; Zainal Zainal
International Journal of Agriculture System VOLUME 1 ISSUE 1, JUNE 2013
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (671.887 KB) | DOI: 10.20956/ijas.v1i1.7

Abstract

The physicochemical properties of the repeatedly used frying oil were subjected to changes at frying temperature of 180oC and frying time of 10 minutes with five times frying repetitions. The changes included the formation of trans fatty acids and increased viscosity. The trans fatty acid content was analyzed by gas chromatography (GC) and the viscosity by “Brookfield DV-E Viscometer”. The trans fatty acid content and the viscosity of the repeatedly used frying oil increased with the number of repeated uses and the trans fatty acid content increased with the viscosity. The higher the trans fatty acid, the higher the viscosity of the frying oil. The increased trans fatty acid content and viscosity indicated that a damage had occurred in the oil.
Co-Authors Andi Abriana Natsir Djide Zainal Zainal