Oxidation of soybean oil during the frying of fresh and dried Ipomoea batatas
DOI:
https://doi.org/10.17268/Keywords:
Ipomoea batatas, frying, lipid oxidation, natural antioxidants, soybean oilAbstract
Frying is a widely used method in the food industry; however, continuous exposure of oils to high temperatures promotes oxidative degradation. This study evaluated the effect of fresh and dehydrated sweet potato (Ipomoea batatas), in purple and yellow varieties, on the oxidative stability of soybean oil during frying. Forty liters of Glycine max oil were used in tests with and without frying, using 500 g of sweet potato per cycle. Samples were taken every six hours over eight days, and acidity and oxidability indexes were determined through titration with KMnO₄. Results showed that oil stored at ambient temperature maintained acceptable quality up to the third day, whereas oil subjected to frying with fresh sweet potato deteriorated faster due to its higher moisture content. This study provides technical evidence on the degradation kinetics of soybean oil, demonstrating that reducing the moisture content of the beans through dehydration is an effective strategy for mitigating hydrolysis and extending the shelf life of the frying medium, thereby ensuring food safety during high-temperature cooking processes.
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Copyright (c) 2026 Rubén Jesús Aro Díaz, Edmundo Arturo Venegas Casanova, Maricarmen Jackelyn Jaico Cruz, Christopher Mark Tolentino Lavado
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