Development and Validation of a Paper-Based Strip for Detecting Oil Degradation and Trans-Fat Formation in Repeatedly Heated Palm Oil
Srirangan P B
*
Department of Food Science & Nutrition, The American College, Madurai, India.
P. Thirumalai Vasan
Department of Food Science & Nutrition, The American College, Madurai, India.
S. Karthikumar
Department of Biotechnology, Kamraj College of Engineering and Technology, Virudhunagar, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: This study aims to create a simple and quick test using a paper-based strip to check how much palm oil degrades when it’s used repeatedly for frying.
Study Design: An experimental study combining traditional lab techniques with the newly developed strip method.
Place and Duration of Study: Department of Food Science and Nutrition, The American College, Madurai, Tamil Nadu, India.
Methodology: Palm oil was heated for up to 8 hours. Samples were collected every 2 hours and analyzed using UV-Vis, fluorescence spectroscopy, and GC-MS. The paper-based strip, infused with color-changing chemicals and silver ions, was tested for its ability to detect oil degradation.
Results: The natural antioxidants in palm oil, like carotenoids, broke down with time, causing a clear drop in fluorescence. Harmful compounds such as trans fats and oxidized sterols were found using GC-MS. UV-Vis readings showed increasing oxidation levels. The paper strips changed color depending on the oil’s condition, offering a clear visual indicator of oil quality.
Conclusion: The paper strip method is fast, affordable, and easy to use. It provides a practical way to check palm oil quality in kitchens without needing complex lab tools.
Keywords: Palm oil, paper-based strip, oil degradation, trans-fat, GC-MS, fluorescence spectroscopy