Development and Validation of a Paper-Based Strip for Detecting Oil Degradation and Trans-Fat Formation in Repeatedly Heated Palm Oil

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.