A very simple, fast, and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety

Relationships between the time at which edible oils reach 25% in weight of polar compounds and their original composition, expressed as molar percentage of their acyl groups, were tested; the aim was to analyze the influence of oil composition on its performance at high temperature. Likewise, relationships between the composition of the oils and their original percentage in polar compounds were explored. It has been shown for the first time that a very close relationship between the percentage in weight of polar compounds of the original oils, and the time at which they reach 25% of polar compounds exits. This relationship permits the prediction, in a very simple, fast and non-destructive way, of the performance of edible oils at frying temperature from their original percentage in polar compounds, in other words from their original dielectric constant. This approach is very useful for food safety, with important technological and economic repercussions.