Pakistan Journal of Life and Social Sciences Evaluation of Commercial and Laboratory Refined Sunflower Oils for Different Food Frying

Abstract This project was designed to evaluate the performance of commercially and laboratory refined sunflower oils during frying of samosas and potato chips with and without the addition of antioxidant (butylated hydroxyl toluene, BHT). The specific gravity, colour index, peroxide value and total polar compounds of the laboratory refined sunflower oil were lower than the commercially refined sunflower oil, and a gradual increase in these parameters was noticed with the increments in number of fryings. There was a less decrease in iodine value of the laboratory refined sunflower oil than the commercially refined sunflower oil during the course of frying. Samosas produced more degradative changes than potato chips in both oils in the process of frying. It was observed that BHT added oils experienced less deteriorative changes at elevated temperature