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Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India

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Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India


Shashikant Pardeshi



Shashikant Pardeshi "Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-5, August 2020, pp.1698-1705, URL: https://www.ijtsrd.com/papers/ijtsrd33230.pdf

Deep fat frying can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carcinogenic effect. The repeatedly frying oil samples were collected from the restaurants and fast-food outlets of various types of from municipality areas of Jalgaon city and daily used oils for frying in municipality areas of Jalgaon city in amber bottles for analysis and used to evaluate the quality of these oils using standard producers. In this study, The physiochemical parameters such as Moisture, density, viscosity, AV, IV, PV, P-anisidine value, totox values and TPM were used to monitor deterioration of fried oil while it was used to authenticate oil samples. In this study, the results showed that in the range of 0.05-0.34(±0.17), 0.9188-0.9277(±0.35), 33.78-44.48 (±0.03), 0.56-4.31(±0.53), 80.88-115.87(±0.16), 8.78-13.56 (±0.87), 9.56-14.18 (±0.69), 29.28-41.3(±0.38) and 10.24-20.0 (±0.26) respectively. The AV, PV and totox values which were significantly higher compared to the Codex Alimentarius Commission standards. Peroxide values of 8.78-13.56 ± 2.179 meq O2/kg deviated from the Codex standard value of 10 meq O2/kg. Acid values of 0.56-4.315±0.605 mg KOH/g, which were significantly higher compared to the Codex Alimentarius Commission standards. In general, it was seen that, fast-food origin waste frying oils’ viscosities, water contents and AVs were higher and iodine values were lower than those from other sectors. The densities of all the samples were generally close to each other. The results showed degradation in the physico-chemical properties of the vegetable cooking oil after repetitive frying. The awareness of the general public in India regarding the usage of repeatedly heated cooking oil needs to be increased. More publicity and exposure about this little-known health issue should be given in the mass media.

Repeated frying oils, Moisture, AV, IV, SV, PV, P-anisidine value, Totox value, human health problem


IJTSRD33230
Volume-4 | Issue-5, August 2020
1698-1705
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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