Determination of total polar compound (TPC) levels in frying oils

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dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorColak, Hilal
dc.contributor.authorAkhan, Meryem
dc.contributor.authorTurgay, Ipek
dc.date.accessioned2024-03-13T10:33:41Z
dc.date.available2024-03-13T10:33:41Z
dc.date.issued2011
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractThe deep frying method, that is, the process in which food is cooked by immersion in hot oil, is considered to be the oldest and most common unit operation used in food preparation, especially in the Mediterranean area. During frying process, a wide variety of chemical reactions result in the formation of compounds with high molecular weight and polarity. The repeated use of oil at high temperatures result in several oxidative, polymerization and thermal degradation reactions leading to changes in their physical, chemical, nutritional and sensory properties. Determination of total polar compounds (TPC) is one of the most reliable methods for continuous monitoring of the quality changes in oils during the frying process and is accepted worldwide for the control of frying oils and fats. This study was conducted to determine the levels of TPC in frying oils obtained from various restaurants, cafeterias and school canteens in Istanbul, Turkey. For this purpose, a total of 200 frying oil samples were obtained from various restaurants, cafeterias and school canteens. The samples analyzed for TPC by means of rapid test instrument, Testo 265. According to Turkish Food Codex, 16 frying oil samples obtained from restaurants, 42 samples obtained from cafeterias and 6 samples from school canteens, totally 64 frying oil samples (32.0%) were unacceptable in terms of TPC value.en_US
dc.identifier.endpage144en_US
dc.identifier.issn1459-0255
dc.identifier.issn1459-0263
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-80555126028en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage142en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4114
dc.identifier.volume9en_US
dc.identifier.wosWOS:000291185500025en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWfl Publen_US
dc.relation.ispartofJournal Of Food Agriculture & Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTotal polar compounds (TPC)en_US
dc.subjectfrying oilen_US
dc.subjectdeep fryingen_US
dc.subjectoil degradationen_US
dc.subjectquality controlen_US
dc.subjectpotato chipsen_US
dc.subjectconsumer healthen_US
dc.titleDetermination of total polar compound (TPC) levels in frying oilsen_US
dc.typeArticleen_US

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