eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2018-03-06 6 2 124 129 10.12691/jfnr-6-2-9 JFNR2018629 article Jinying Wang 1 Haiyan Zhong zhonghaiyan631210@126.com 2 Qizhi Long 2 Paul D Prenzler 3 College of Agriculture and Animal Husbandry, Qinghai University, Xining, P R China College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, P R China School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga 2678, Australia We aimed to investigate the pro-oxidant activity of polar compounds in deep-frying camellia seed oil (CO) using the accelerated oxidation test, and also to analyze the fractions and distribution of its polar compounds using high performance size exclusion chromatography (HPSEC). Our results indicated that the addition of previously isolated polar compounds to four types of CO (purified refined, unpurified refined, purified crude, and unpurified crude) reduced the oxidation induction time, which suggested that these compounds were actively pro-oxidant. This result is critical for the safe storage of refined oil, and for the quality monitoring of frying oil. Our HPSEC analysis showed that used CO contained polar compounds (TGO, TGD, ox-TGM, DG, and FFA). After 40 h of deep frying, the polymerization products (TGO and TGD), oxidative products (ox-TGM), and hydrolytic products (DG and FFA) comprised 54.63%, 33.54%, and 15.14% of the total polar content, respectively, suggesting that the hydrolysis reaction during the deep frying was weak compared to thermal oxidation polymerization. Based on this result, in combination with our measurement of the concentration of total polar compounds (TPC, 27%) and triacylglycerol polymers (TGP, 10-16%), we postulate that the frying life of CO is 32 h. http://pubs.sciepub.com/jfnr/6/2/9/jfnr-6-2-9.pdf camellia seed oil deep frying polar compounds pro-oxidant activity