Assessment of Effect of Repeated Heating of Oil on the Quality and Stability of Frying Oils

Dr Anil B.; Kashaf Naaz

doi:10.36948/ijfmr.2023.v05i04.4361

Assessment of Effect of Repeated Heating of Oil on the Quality and Stability of Frying Oils

Author(s)	Dr Anil B., Kashaf Naaz
Country	India
Abstract	Cooking oils play a crucial role in various culinary applications and have become an ubiquitous component of the modern diet, especially when it comes to frying. However, the process of repeated frying cycles exposes cooking oils to high temperatures, which leads to a range of physicochemical transformations. In this study four samples of used(fried) oils - sunflower oil and palm oils were collected and analyses to which the result revealed significant alternations in the physiochemical properties such as pH (6.2-5.5), density (0.88-0.95g/ml), peroxide values (17.6-23meq/kg), iodine values(61-75gI2/100g) and acid values (14.1-16.4mgKOH/g) etc, compared to standard values, indicating notable transformations like rancidity , high oxidation, unsaturation and acidic nature etc, in the oils due to repeated frying cycles. Also, the p value calculated for all the analysis was found below the established threshold (α ≤ 0.05), emphasizing the statistical significance of these changes. These major changes in oil samples indicates that cooking at high temperatures or repeated use of oil for frying purpose effects the quality and safety of cooking oils
Keywords	physiochemical, peroxide, unsaturation, threshold, statistical, sensory, significance value, palm oil, sunflower oil
Field	Biology > Bio + Chemistry
Published In	Volume 5, Issue 4, July-August 2023
Published On	2023-07-15
Cite This	Assessment of Effect of Repeated Heating of Oil on the Quality and Stability of Frying Oils - Dr Anil B., Kashaf Naaz - IJFMR Volume 5, Issue 4, July-August 2023. DOI 10.36948/ijfmr.2023.v05i04.4361
DOI	https://doi.org/10.36948/ijfmr.2023.v05i04.4361
Short DOI	https://doi.org/gshnbf

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Assessment of Effect of Repeated Heating of Oil on the Quality and Stability of Frying Oils

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