FoodSci: Indian Journal of Research in Food Science and Nutrition

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Assessment of Physicochemical Parameters and Storage Stability of Reused Oils


Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode, Tamil Nadu, India
 

Oils are obtained from nuts and seeds of plants such as corn, groundnut, soyabean, olive, sunflower, cotton seed, palm, coconut and rape seed. Oils are extracted from the nuts or seeds by crushing and by the use of solvent extraction [1]. Deep fat frying is a popular food preparation method, where thermal stressing of polyunsaturated fatty acid, generates high levels of cytotoxic aldehydic products, arising from the fragmentation of conjugated hydroperoxydiene precursors. Such aldehydic compounds are damaging to human health [2]. Cooking oil is chemically decomposed in the cooking process and this decomposition leads to a deterioration in cooking quality, if the oil is kept in use for a long time [3]. Hence the present study was undertaken to assess the physicochemical parameters and storage stability of reused groundnut and palm oils. Results showed that physiochemical characteristics of oil were altered during repeated frying and storage and the changes in sensory attributes were also observed.

Keywords

Free Fatty Acid, Iodine Value, Physiochemical Characteristics, Saponification Number, Specific Gravity.
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  • Assessment of Physicochemical Parameters and Storage Stability of Reused Oils

Abstract Views: 681  |  PDF Views: 360

Authors

Mohanavidhya
Department of Foods and Nutrition, Vellalar College for Women, Erode, Tamil Nadu, India
P. Shamalabanu
Department of Foods and Nutrition, Vellalar College for Women, Erode, Tamil Nadu, India

Abstract


Oils are obtained from nuts and seeds of plants such as corn, groundnut, soyabean, olive, sunflower, cotton seed, palm, coconut and rape seed. Oils are extracted from the nuts or seeds by crushing and by the use of solvent extraction [1]. Deep fat frying is a popular food preparation method, where thermal stressing of polyunsaturated fatty acid, generates high levels of cytotoxic aldehydic products, arising from the fragmentation of conjugated hydroperoxydiene precursors. Such aldehydic compounds are damaging to human health [2]. Cooking oil is chemically decomposed in the cooking process and this decomposition leads to a deterioration in cooking quality, if the oil is kept in use for a long time [3]. Hence the present study was undertaken to assess the physicochemical parameters and storage stability of reused groundnut and palm oils. Results showed that physiochemical characteristics of oil were altered during repeated frying and storage and the changes in sensory attributes were also observed.

Keywords


Free Fatty Acid, Iodine Value, Physiochemical Characteristics, Saponification Number, Specific Gravity.

References





DOI: https://doi.org/10.15613/fijrfn%2F2015%2Fv2i2%2F96644