2024 Volume 77 Issue 6 Pages 423-429
The degradation of edible oils affects the taste and aroma of foods, but a fully effective control technology has not yet been established. The acid value (AV) is defined by ISO as the amount of potassium hydroxide (in milligrams) required to neutralize free fatty acids in 1 gram of oil, and is widely recognized as an indicator of triglyceride hydrolysis. In Japan, the AV is a key indicator for determining the discard point for frying oils. Through analysis of heated canola oil, we identified oleoyl-linoleoyl-(8-carboxyoctanoyl)-glycerol and dioleoyl-(8-carboxyoctanoyl)-glycerol, which, along with free fatty acids, contribute significantly to increased AV. This review discusses these findings and their application to frying oil management and development.
