Author : Halimah, Hanifah Nuryani Lioe*, Ratu Ayu Dewi Sartika,

Abstract : Food processing with deep fat frying method with palm oil has been frequently made either by restaurants, caterings, or food industries in Indonesia. It has been identified that the frying process with high temperature and long frying duration cause of the oil damage. The objective of this review is to describe the chemical change in palm oil during the frying process with deep fat frying method and to evaluate the results of oxidation, hydrolysis, and polymerization reactions during the frying process. The frying temperature between 150-250oC, frying duration until 48-50 hours, the repeated oil use caused the decomposition of some triglycerides, the composition change of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), poly-unsaturated fatty acids (PUFA), and the formation of aldehyde compound, short chain fatty acids, ketone compound categorized as volatile and non-volatile compounds. The evaluation of the oil quality during the frying process taking into account the peroxide, iodine, para-anisidine, free fatty acid values and the percentage of total polar compounds is also discussed in this review. The toxic contaminant compounds due to high temperature frying (in average 180oC) have been formed. They are trans-fatty acids i.e. elaidic (C18:1,9t) and trans (C18:2,9C12t/9t12c). Glycidyl esters compound are formed in palm oil during temperature deodorization process of >230oC. The contaminant concentration reduces during the frying which are observed from so

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