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Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudan

Year 2021, Volume: 5 Issue: 1, 6 - 10, 26.06.2021

Abstract

The Increased peroxide value more than the recommended cause several health problems such as liver, cancers and cardiovascular diseases. This study was designed to estimate the amount of peroxide value of used oils in frying chicken , since some restaurants repeatedly reuse the oil for frying in order to reduce the cost Peroxide value of oils used for chicken frying in selected restaurants in Khartoum was measured. The study aim to assess the peroxide value of the oils at different frying times as follows: Fresh oil before frying-at the middle of frying and -at the end of frying. The study showed variations in the peroxide value in the oil before frying (fresh oil). All restaurants showed values within the recommended value except one restaurant showed high level (20.9meq/kg). The peanut oil showed lower peroxide value than palm olein. Several variations in the peroxide value during frying were observed. The changes were obvious in two restaurants where the values increased from 1.5 to 5.1mqv/kg and from 2.9 to 4.0 respectively at the middle of frying, then decreased to0.07and to 1.6 meq/kg at the end of frying. It is advisable to use freshly produce oil in frying process. It is not suitable to reuse the same oil for frying more than once plus check internationally, this may cause some health risks. Monitoring and inspection of oil should be used for frying before, during and at the end of frying process.

References

  • Ali, M. O. D., 2002. Effect of level of palm olein on the frying quality and stability of groundnut oil. M.Sc. thesis. Department of food science and Technology, faculty of Agriculture, university of Khartoum, Sudan.
  • Andrikopoulos, N.K., Boskou, G., Dedoussis, G.V., Chiou, A., Tzamtzis, V.A. and Papathanasiou, A., 2003. Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece. Food Service Technology, 3(2), pp.49-59.
  • AOAC, International.,2005. Association of Official Agricultural chemists Methods, 18th ed, Washington, U.S.A.
  • Boskou, D., 2003. Frying fats (pp. 325-343). CRC Press, Washington DC, USA.
  • Chakrabarty, M. M., 2016. Chemistry and technology of oils and fats, Allied Publishers Pvt. Ltd. Choe, E. and Min, D.B., 2006. Chemistry and reactions of reactive oxygen species in foods. Critical reviews in food science and nutrition, 46(1), pp.1-22.
  • Farah, W. A. A., 2004. Optimizing Frying Conditions of Sundaes Edible oil with Potato Products. M.Sc. thesis, Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Sudan.
  • Gertz, C. and Kochhar, S.P., 2001. A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature. Oléagineux, Corps gras, Lipides, 8(1), pp.82-88.
  • Ghidurus, M.I.H.A.E.L.A., Turtoi, M., Boskou, G., Niculita, P.E.T.R.U. and Stan, V., 2010. Nutritional and health aspects related to frying (I). Romanian Biotechnological Letters, 15(6), pp.5675-5682.
  • Gunston, F. D., 2002. Vegetable Oils in Food Technology, Composition, Properties and Uses. Blackwell Publishing. CRC Press LLC - USA and Canada.
  • Mariod, A., Matthäus, B., Eichner, K. and Hussein, I.H., 2006. Frying quality and oxidative stability of two unconventional oils. Journal of the American Oil Chemists' Society, 83(6), pp.529-538.
  • Nor, N. F. B. M., 2012. Effect of Type of Fried Foods on the Quality of Oil. B.Sc. Thesis. Department of Food Science and Technology, Faculty of applied Science, University of Technologic MARA 40450 Shah Allam Selangor.
  • Osman, L. N. S., 2007. Fats and Oils Technology, First Edition, Ala Alden Damascus, Syria. Rani, A.K.S., Reddy, S.Y. and Chetana, R., 2010. Quality changes in trans and trans free fats/oils and products during frying. European food research and technology, 230(6), pp.803-811.
  • Rossouw, J.E., 2002. Hormones, genetic factors, and gender differences in cardiovascular disease. Cardiovascular research, 53(3), pp.550-557.
  • Shakak, M. A. S., 2007. Stability and frying quality of some edible oil blends based on palm olein.’’ PhD. Thesis. College of Agricultural studies, department of food science and technology, University of Sudan.
  • Steltzer, E. T. 2012. Evaluation of Chemical Assays for Determining Hydroperoxides Levels in Oxidized Lipids MSc. A thesis department of Food Science faculty of science, University of New Jersey USA.
  • Talpur, M.Y., Sherazi, S.T.H., Mahesar, S.A. and Kandhro, A.A., 2009. Effects of chicken frying on soybean, sunflower and canola oils. Pakistan Journal of Analytical and Environmental Chemistry, 10(1-2), pp.59-66.
Year 2021, Volume: 5 Issue: 1, 6 - 10, 26.06.2021

Abstract

References

  • Ali, M. O. D., 2002. Effect of level of palm olein on the frying quality and stability of groundnut oil. M.Sc. thesis. Department of food science and Technology, faculty of Agriculture, university of Khartoum, Sudan.
  • Andrikopoulos, N.K., Boskou, G., Dedoussis, G.V., Chiou, A., Tzamtzis, V.A. and Papathanasiou, A., 2003. Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece. Food Service Technology, 3(2), pp.49-59.
  • AOAC, International.,2005. Association of Official Agricultural chemists Methods, 18th ed, Washington, U.S.A.
  • Boskou, D., 2003. Frying fats (pp. 325-343). CRC Press, Washington DC, USA.
  • Chakrabarty, M. M., 2016. Chemistry and technology of oils and fats, Allied Publishers Pvt. Ltd. Choe, E. and Min, D.B., 2006. Chemistry and reactions of reactive oxygen species in foods. Critical reviews in food science and nutrition, 46(1), pp.1-22.
  • Farah, W. A. A., 2004. Optimizing Frying Conditions of Sundaes Edible oil with Potato Products. M.Sc. thesis, Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Sudan.
  • Gertz, C. and Kochhar, S.P., 2001. A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature. Oléagineux, Corps gras, Lipides, 8(1), pp.82-88.
  • Ghidurus, M.I.H.A.E.L.A., Turtoi, M., Boskou, G., Niculita, P.E.T.R.U. and Stan, V., 2010. Nutritional and health aspects related to frying (I). Romanian Biotechnological Letters, 15(6), pp.5675-5682.
  • Gunston, F. D., 2002. Vegetable Oils in Food Technology, Composition, Properties and Uses. Blackwell Publishing. CRC Press LLC - USA and Canada.
  • Mariod, A., Matthäus, B., Eichner, K. and Hussein, I.H., 2006. Frying quality and oxidative stability of two unconventional oils. Journal of the American Oil Chemists' Society, 83(6), pp.529-538.
  • Nor, N. F. B. M., 2012. Effect of Type of Fried Foods on the Quality of Oil. B.Sc. Thesis. Department of Food Science and Technology, Faculty of applied Science, University of Technologic MARA 40450 Shah Allam Selangor.
  • Osman, L. N. S., 2007. Fats and Oils Technology, First Edition, Ala Alden Damascus, Syria. Rani, A.K.S., Reddy, S.Y. and Chetana, R., 2010. Quality changes in trans and trans free fats/oils and products during frying. European food research and technology, 230(6), pp.803-811.
  • Rossouw, J.E., 2002. Hormones, genetic factors, and gender differences in cardiovascular disease. Cardiovascular research, 53(3), pp.550-557.
  • Shakak, M. A. S., 2007. Stability and frying quality of some edible oil blends based on palm olein.’’ PhD. Thesis. College of Agricultural studies, department of food science and technology, University of Sudan.
  • Steltzer, E. T. 2012. Evaluation of Chemical Assays for Determining Hydroperoxides Levels in Oxidized Lipids MSc. A thesis department of Food Science faculty of science, University of New Jersey USA.
  • Talpur, M.Y., Sherazi, S.T.H., Mahesar, S.A. and Kandhro, A.A., 2009. Effects of chicken frying on soybean, sunflower and canola oils. Pakistan Journal of Analytical and Environmental Chemistry, 10(1-2), pp.59-66.
There are 16 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Article
Authors

Fatima Massad

Abdalbasit Marıod 0000-0003-3237-7948

Publication Date June 26, 2021
Published in Issue Year 2021 Volume: 5 Issue: 1

Cite

APA Massad, F., & Marıod, A. (2021). Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudan. Eurasian Journal of Food Science and Technology, 5(1), 6-10.
AMA Massad F, Marıod A. Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudan. EJFST. June 2021;5(1):6-10.
Chicago Massad, Fatima, and Abdalbasit Marıod. “Peroxide Value in Oils Used for Chicken Frying in Selected Restaurants in Khartoum City- Khartoum State-Sudan”. Eurasian Journal of Food Science and Technology 5, no. 1 (June 2021): 6-10.
EndNote Massad F, Marıod A (June 1, 2021) Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudan. Eurasian Journal of Food Science and Technology 5 1 6–10.
IEEE F. Massad and A. Marıod, “Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudan”, EJFST, vol. 5, no. 1, pp. 6–10, 2021.
ISNAD Massad, Fatima - Marıod, Abdalbasit. “Peroxide Value in Oils Used for Chicken Frying in Selected Restaurants in Khartoum City- Khartoum State-Sudan”. Eurasian Journal of Food Science and Technology 5/1 (June 2021), 6-10.
JAMA Massad F, Marıod A. Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudan. EJFST. 2021;5:6–10.
MLA Massad, Fatima and Abdalbasit Marıod. “Peroxide Value in Oils Used for Chicken Frying in Selected Restaurants in Khartoum City- Khartoum State-Sudan”. Eurasian Journal of Food Science and Technology, vol. 5, no. 1, 2021, pp. 6-10.
Vancouver Massad F, Marıod A. Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudan. EJFST. 2021;5(1):6-10.

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com