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

Maduelosi Ngozi Jane; Cookey Grace

doi:doi:10.11648/j.ajac.20200804.13

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

Maduelosi Ngozi Jane, Cookey Grace

Published in American Journal of Applied Chemistry (Volume 8, Issue 4)

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), 2024. Published by Science Publishing Group

Keywords

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

References

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[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.
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[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.
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[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.
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APA Style

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

Maduelosi Ngozi Jane

Department of Chemistry, Rivers State University, Port Harcourt, Nigeria
Cookey Grace

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

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APA Style

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

Copy | Download

@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}
}

Copy | Download

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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