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Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil

Received: 22 September 2019     Accepted: 18 October 2019     Published: 31 August 2020
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Abstract

Refined vegetable oil (Kings brand), was purchased from Mile 3 Market, Port Harcourt, Nigeria and was repetitively used in frying Akara balls for a period of 24 hours, at intervals of four hours per day, for six days. The effect of heat and repetitive use for frying on quality of the oil was monitored by the measurement of the physico-chemial parameters of the oil after each frying period. The density, % free fatty acid, viscosity, peroxide value and iodine value of the fresh and used oil were determined to investigate the level of deterioration. The results obtained show that the values of the parameters increased with frying time except that of iodine value which decreased with frying time. The free fatty acid value increased from 0.06 -.56%, density increased from 0.900-0.910 g/ml, viscosity increased from 23.33-28.31mm2/s, peroxide value increased from1.988-4.879meqO2/Kg and iodine value decreased from 43.35 – 29.83wijis. These changes are attributed to the destruction of the chemical structures of the triacylglycerols and formation of new products in the oil by heat. The increase in the density and viscosity shows that as frying progressed, denser and higher molecular weight compounds are formed thereby rendering the used oil more viscous. The increase in peroxide values may be due the formation of peroxides as the primary products of oxidation. The formation of peroxides leads to loss of unsaturation in the oil which is seen as a reduction in iodine value of the oil. The sweet aroma of the oil was also lost as frying progressed as a result of de-esterification of the oil and formation of secondary oxidation products that impart off-flavours to the oil. The findings show that repeated use of vegetable oil for frying leads to deterioration/degration of the oil.

Published in American Journal of Applied Chemistry (Volume 8, Issue 4)
DOI 10.11648/j.ajac.20200804.13
Page(s) 117-120
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Oxidation, Physico-Chemical Parameters, Vegetable Oil, Frying, Akara Balls, Heat

References
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[2] Fekarurhobo, G. K., Obomanu, F. G., & Maduelosi, N. J. Effect of Short Term Exposure to Sunlight on the Quality of some Edible oils. Research Journal of Applied Sciences. 2009. 4 (5): 152-156.
[3] Gotoh, N., Ai-Iwasawa, H., Watanabe, R., O. & Wada, S. Oxidation of Fats and Oils in instant noodles stored under various conditions. Journal of Food Lipids. 2007. 14, 350-365.
[4] Maduelosi, N. J., Obediah, G. A. & Ogbonna, O. D. Effects of Vegetable Oil Reused for Frying on the Liver of Albino Rats. Science Journal of Chemistry. 2019. 7 (1). 11-14.
[5] Cheman, Y. B. & Jasvir, I. Effect of Rosemary and Sage extracts on frying performance of refined, bleached and deodorized (RBD) Palm Olein during deep frying. Food Chemistry. 2000, 69, 301-307.
[6] Gloria, H., & Aguilera, J. M. Assessment of the quality of heated oils by differential scanning calorimetry. Journal of Agriculture and Food Chemistry. 1998. 46, 1363-1368.
[7] Choe, E. & Min, D. B. Chemistry of Deep-frying oils. 2007. Journal of Food Sciences. 72: 77-86.
[8] Romero, A., Bastida, S. & Sanchez-Muniz, F. J. Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil with high oleic acid. Food and Chemical Toxicology. 2006. 44: 1674-1681.
[9] Garrido-Polonio, C., Garcia-Linares, M. C., Garcia-Arias, M. T., Lopes-Varela, S., Garcia-Katragadda, H. R., Fullana, A., Sidhu, S & Carbowell-Barrachina, A. A. Emissions of volatile aldehydes from heated cooking oils. Food Chemistry. 2009. 120, 59-65.
[10] Cleark, W. L. & Serbia G. W. Safety aspects of frying fats and oil; Food Technology. 1991. 45 (2) 84-89.
[11] Marinova, E. M., Seizova, K. A., Totseva, I. R., Panayotova, S. S., Marekor. I. N. & Momchilova, S. M. Oxidative changes in some vegetable oils during heating at frying temperature. Bulgarian Chemical Communications. 2012. 44 (1) 57-63.
[12] Bhattacharya, A. B., Sajilata, M. G., Tiwari, S. R & Singhal, R. Regeneration of thermally polymerized frying oils with adsorbent. Food Chemistry. 2008. (110), 562-570.
[13] Al-fatlawi, A. M. L., & Abbas, N. M. Investigating Peroxide and Acid value in used Edible vegetable oil. The Iraqi Journal of Agricultural Science. 2010. 41 (4): 13-132.
[14] Maduelosi N. J., & Worlu G. E. Effect of Photo-Oxidized Groundnut oil (Arachis hypogea) on the Liver Enzymes of Albino Rats. International Journal of Advanced Research in Chemical Science. 2015. 2 (11) 5-7.
[15] Reblova, Z. Rudrrova J. Trojahova L. & Pokorry. Unsaturated fatty acids as compared to saturated acid. Food lipids. 1999. 6.13.
[16] Tynek, M., Hazuka, Z., Pawlowiz P. & Oudek, M. Loss of Unsaturation in the Composition of the Vegetable oil as Frying Progressed. Journal of Food Lipids. 2001. 8. 251.
[17] Daya, G., Padmini, S. & Wind, R. Measurement of peroxides in oils and fats. Cons. Stand & home Eco. 2004. 24: 223.
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    Maduelosi Ngozi Jane, Cookey Grace. (2020). Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil. American Journal of Applied Chemistry, 8(4), 117-120. https://doi.org/10.11648/j.ajac.20200804.13

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    ACS Style

    Maduelosi Ngozi Jane; Cookey Grace. Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil. Am. J. Appl. Chem. 2020, 8(4), 117-120. doi: 10.11648/j.ajac.20200804.13

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    AMA Style

    Maduelosi Ngozi Jane, Cookey Grace. Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil. Am J Appl Chem. 2020;8(4):117-120. doi: 10.11648/j.ajac.20200804.13

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  • @article{10.11648/j.ajac.20200804.13,
      author = {Maduelosi Ngozi Jane and Cookey Grace},
      title = {Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil},
      journal = {American Journal of Applied Chemistry},
      volume = {8},
      number = {4},
      pages = {117-120},
      doi = {10.11648/j.ajac.20200804.13},
      url = {https://doi.org/10.11648/j.ajac.20200804.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20200804.13},
      abstract = {Refined vegetable oil (Kings brand), was purchased from Mile 3 Market, Port Harcourt, Nigeria and was repetitively used in frying Akara balls for a period of 24 hours, at intervals of four hours per day, for six days. The effect of heat and repetitive use for frying on quality of the oil was monitored by the measurement of the physico-chemial parameters of the oil after each frying period. The density, % free fatty acid, viscosity, peroxide value and iodine value of the fresh and used oil were determined to investigate the level of deterioration. The results obtained show that the values of the parameters increased with frying time except that of iodine value which decreased with frying time. The free fatty acid value increased from 0.06 -.56%, density increased from 0.900-0.910 g/ml, viscosity increased from 23.33-28.31mm2/s, peroxide value increased from1.988-4.879meqO2/Kg and iodine value decreased from 43.35 – 29.83wijis. These changes are attributed to the destruction of the chemical structures of the triacylglycerols and formation of new products in the oil by heat. The increase in the density and viscosity shows that as frying progressed, denser and higher molecular weight compounds are formed thereby rendering the used oil more viscous. The increase in peroxide values may be due the formation of peroxides as the primary products of oxidation. The formation of peroxides leads to loss of unsaturation in the oil which is seen as a reduction in iodine value of the oil. The sweet aroma of the oil was also lost as frying progressed as a result of de-esterification of the oil and formation of secondary oxidation products that impart off-flavours to the oil. The findings show that repeated use of vegetable oil for frying leads to deterioration/degration of the oil.},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil
    AU  - Maduelosi Ngozi Jane
    AU  - Cookey Grace
    Y1  - 2020/08/31
    PY  - 2020
    N1  - https://doi.org/10.11648/j.ajac.20200804.13
    DO  - 10.11648/j.ajac.20200804.13
    T2  - American Journal of Applied Chemistry
    JF  - American Journal of Applied Chemistry
    JO  - American Journal of Applied Chemistry
    SP  - 117
    EP  - 120
    PB  - Science Publishing Group
    SN  - 2330-8745
    UR  - https://doi.org/10.11648/j.ajac.20200804.13
    AB  - Refined vegetable oil (Kings brand), was purchased from Mile 3 Market, Port Harcourt, Nigeria and was repetitively used in frying Akara balls for a period of 24 hours, at intervals of four hours per day, for six days. The effect of heat and repetitive use for frying on quality of the oil was monitored by the measurement of the physico-chemial parameters of the oil after each frying period. The density, % free fatty acid, viscosity, peroxide value and iodine value of the fresh and used oil were determined to investigate the level of deterioration. The results obtained show that the values of the parameters increased with frying time except that of iodine value which decreased with frying time. The free fatty acid value increased from 0.06 -.56%, density increased from 0.900-0.910 g/ml, viscosity increased from 23.33-28.31mm2/s, peroxide value increased from1.988-4.879meqO2/Kg and iodine value decreased from 43.35 – 29.83wijis. These changes are attributed to the destruction of the chemical structures of the triacylglycerols and formation of new products in the oil by heat. The increase in the density and viscosity shows that as frying progressed, denser and higher molecular weight compounds are formed thereby rendering the used oil more viscous. The increase in peroxide values may be due the formation of peroxides as the primary products of oxidation. The formation of peroxides leads to loss of unsaturation in the oil which is seen as a reduction in iodine value of the oil. The sweet aroma of the oil was also lost as frying progressed as a result of de-esterification of the oil and formation of secondary oxidation products that impart off-flavours to the oil. The findings show that repeated use of vegetable oil for frying leads to deterioration/degration of the oil.
    VL  - 8
    IS  - 4
    ER  - 

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Author Information
  • Department of Chemistry, Rivers State University, Port Harcourt, Nigeria

  • Department of Chemistry, Rivers State University, Port Harcourt, Nigeria

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