Biochemical study on the effect of heating on some edible oils used in Libya

الملخص EN

The effect of heating on the contents of corn, sunflowers oils and their blends was stud¬ied.

The heating for 6, 12, 24 and 48 hours increased acid and saponification values.

Perox¬ide values and unsaponifiable matter percentage decreased gardually during the 48 hours of heating.

An increase in saturated and a decrease in unsaturatcd fatty acids were observed as an influence of heating.

The ratio between the total unsaturated fatty acids and total saturated ones (TU / TS) decreased by increasing heating time.

As for unsaponifiable matter -(UNS)- an increase was observed in total hydroeabons and vice versa concerning totals.

The decrease in the TU / TS ratio and the production of peroxides and some poSymcric products decrease the nutritional value of the heated oils, since most of such compounds are active oxidants or well-proved carcinogens.