​​October-November 2021, Vol. 6, No. 10-11, pp. 161-165. 

​​​Effect of Repetitive Frying on some Physicochemical Characteristics of four Edible Vegetable Oils

Esam Abdulkader Elhefian¹,²*, Nisreen Miftah Alghrabli¹, Ayyah Saeid Alghanoudi¹
¹Department of Chemistry, Faculty of Science, Sabratha University, Sabratha, Libya.
²Research, Consulting and Training Center, Sabratha University, Sabratha, Libya.

​​​*Corresponding author’s e-mail: eelhefian@yahoo.com

​Abstract

​Vegetable oils are fats that are extracted from some fruits, seeds and nuts. They have been used for human food as frying and cooking oils. Deep-frying is a method in which food is submerged in hot oil and has become more and more popular in recent years. However, repeated frying of the same batch of oil may lead to oil spoilage, which in turn might cause some negative effects on human health. In this work, some physicochemical properties (density, viscosity and acid value) of four edible vegetable oils were evaluated at room temperature (25±0.1oC) before and after repeated frying five times using potatoes. Generally, statistical analysis showed a significant positive correlation (p˂0.05) between the number of frying times and the studied parameters, especially, for density and viscosity measurements. In addition, Pearson correlation coefficient analysis showed strong positive correlations between every two oils for density measurements while the coefficient values varied between -1 and 1 for viscosity and acid value measurements. It is worth mentioning that the frying process followed in this work is a common practice of Libyan households.

Keywords: Vegetable oils; Deep frying; Physicochemical properties; Statistical analysis.

​References

  1. Bockisch M. Fats and Oils Handbook; AOCS Press. Champaign, IL; 1998. pp 5.
  2. Rodenbush CM, Hsieh FH, Viswanath DD. Density and viscosity of vegetable oils. J Am Oil Chem Soc 1999;76:1415-9.
  3. Yamsaengsung R, Moreira RG. Modelling the transport phenomena and structural changes during deep fat frying. Part II: Model solution and validation. J Food Eng 2002;53:11-25.
  4. Gil B, Handel AP. The effect of surfactants on the interfacial tension of frying fat. J Am Oil Chem Soc 1995;72(8):951-5.
  5. Dana D, Saguy SS. Review: mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Adv Colloid Interface Sci 2006;128-130:267-72.
  6. Sanchez-Muniz FJ, Viejo J M, R. Medina R. Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats. J Agric Food Chem 1992;40:2252-6.
  7. Azman A, Shahrul SM, Chan S, Noorhazliza MK, Hms Q. 2012. Level of knowledge, attitude and practice of night market food outlet operators in Kuala Lumpur regarding the usage of repeatedly heated cooking oil. Med J Malaysia 2012;67(1):91-101.
  8. Andrikopolous NK, Kalogeropoulos N, Falirea, Barbagianni MN. Performance of virgin olive oil and vegetable shortening during domestic deep- frying and Pan-frying of potatoes. Int J Food Sci Technol 2002;37:177-90.
  9. Lioumbas JS, Ampatzidis C, Karapantsios TD. Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosity. J Food Eng 2012;113(2):217-25.
  10. Kalogianni E, Karapantsios T, Miller R. Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil. J Food Eng 2011;105 (1):169-79.
  11. Formo MW, Jugermann E, Norris FA, Sonntag NOV, 1979. Physical properties of fats and fatty acids, 4th ed. In: Swern D. (Ed), Bailey’s Industrial Oil and Fat Products, vol. 1. New York: John Wiley and Sons; 1979. p. 177-232.
  12. Jurid LS, Zubairi SI, Kasim ZM, Ab Kadir I A. The Effect of repetitive frying on physicochemical properties of refined, bleached and deodorized Malaysian tenera palm olein during deep-fat frying. Arab J Chem 2020;13(7):6149-60.
  13. Nierat T H, Musameh SH, Abdel-Raziq IR. Temperature-dependence of olive oil viscosity. Mater Sci Indian 2014;11(7): 233-8
  14. Choe E, Min DB. Chemistry of deep-fat frying oils. J Food Sci 2007;72(5):77-86
  15. Tyagi VK, Vasishtha A K. Changes in the characteristics and composition of oils during deep-fat frying. J Amer Oil Chem Soc 1996;73(4):499-506.
  16. Mudawi HA, Elhassan MSM, Sulieman AE. Effect of frying process on physicochemical characteristics of corn and sunflower oils. Food and Public Health 2014;4(4):181-4.
  17. Song J, Kim MJ, Kim YJ, et al. Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken. Food Chem 2017;220:306-12.

ISSN 2456-0235

International Journal of Modern Science and Technology

INDEXED IN