The free fatty acid were further degraded into other volatile and nonvolatile compounds producing a strong off-flavor . The results showed that even after 50 h of heating at 180 C, the AV of tomato seed oil was within the Codex limit (4 mg KOH/g oil) for edible grade oil .
The significant increase in SV of tomato seed oil (176.43e187.65 mg/g, P < 0.05) during heating (Fig. 2e) was caused by the decomposition of oil at high temperature into smaller mo- lecular products such as free fatty acids and further into secondary oxidation products, like carbonyl com- pounds with a very low molecular weight . Similar increase rate in SV of soybean (195e205 mg/g) and almond oils (172.23e182.75 mg/g) were reported