The Effect of High Temperatures to the Palm Oil and Corn Unsaturated Fatty Acids
| Main Authors: | Edwar, Zulkarnain; Faculty of Medicine Universitas Andalas, Padang, Suyuthie, Heldrian; Faculty of Medicine Universitas Andalas, Padang, Yerizel, Ety; Faculty of Medicine Universitas Andalas, Padang, Sulastri, Delmi; Facullty of Medicine Universitas Andalas, Padang |
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| Format: | application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Journal of the Indonesian Medical Association
, 2011
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| Online Access: |
http://indonesia.digitaljournals.org/index.php/idnmed/article/view/668 |
Daftar Isi:
- Abstract: Frying oil is consisted of saturated and unsaturated fatty oil in the carbon chain. Frying with high temperature can cause damage to the unsaturated fatty acids chain, produced saturated fatty acids and undesirable free radicals. A research had been done to study the effect of high temperature to the change of unsaturated fatty acids structure by heating the palm oil and corn oil at temperatures between 100-300oC and heating for 60 minutes at 200oC. Sample were selected through purposive sampling of palm oil and corn oil based on the different compositions of saturated and unsaturated fatty acids. The study was done between January and July 2009. The change of unsaturated fatty acids was measured with Huble’s titration method. The result of this study showed 14.2% decreases of palm oil’s unsaturated fatty acids due to the heating at temperatures 100-300oC, while corn oil was 22.5%. Heating for 60 minutes at 200oC showed palm oil unsaturated fatty acids decreased 20% while corn oil unsaturated fatty acids decreased 26.4%. Palm oil is more resistant due to the high temperature compared to corn oil because palm oil is mainly composed of mono-unsaturated fatty acids and saturated fatty acids. Corn oil is more fragile because corn oil is mainly composed of poly- unsaturated fatty acids especially poly unsaturated fatty acids. J Indon Med Assoc. 2011;61: 248-52. Keywords: saturated and unsaturated fatty acids, oxidation, Huble’s titration