Tocopherol and fluorescence levels in deep‐frying oil and their measurement for oil assessment

Abstract

This study examined how tocopherol retention is affected by the presence or absence of food coatings, and also tested the measurement of fluorescent substance levels in cooking oil to evaluate oil deterioration. Potato slices were tempura‐fried (with a coating) or french‐fried (without a coating). The three tocopherol isomers decreased with heating time, and better retention was found in the tempura process. The decomposition rates of tocopherol were in the order γ> δ ≥α for the three isomers for both processes over repeated fryings. The fluorescence of frying oil increased 15‐and 17‐fold after tempura‐and french‐frying, respectively, for 32 consecutive times. Changes in the amounts of tocopherol and the fluorescence correlated well with the changes found by the chemiluminescent intensity and five conventional methods of oil quality measurement. These results indicated that tocopherol retention is affected by the food coating, and that measurements of vitamin E loss and fluorescence increase in oil should be useful for assessing the progressive deterioration of frying oil with its repeated usage.