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Wei Sheng Yan Jiu. 2013 May;42(3):478-82.

[Effect on the quality of corn oil in different cooking temperature and time].

[Article in Chinese]

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College of Food Science, Hunan Agriculture University, Changsha 410128, China.



To research the effect on fatty acid and oxidation products of corn oil under different temperature and time.


Corn oil was heated in 140 degrees C, 200 degrees C, 240 degrees C, after 60 s-300 s, then detected the fatty acid, POV and AV.


Corn oil was heated in 240 degrees C, after 138 s, the corn oil started to fire, the contains of SFA rised from 14.18 g/100 g to 20.29 g/100 g, the contains of MUFA rised from 28. 30 g/100 g to 33. 33 g/100 g, the contains of PUFA reduced from 53. 13 g/100 g to 28.98 g/100 g, and tFA, POV, AV, TOV arrived to the highest value, they were 11.29 g/100 g, 108.9, 17.12 mmol/kg, 177.37 mmol/kg respectively.


As the cooking time and the cooking temperature increased, the MUFA, tFA and the TV of the corn oil increased, on the contrary the PUFA reduced.

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