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

Authors : Fatima MASSAD, Abdalbasit MARIOD

Pages : 6-10

View : 23 | Download : 9

Publication Date : 2021-06-26

Article Type : Research Paper

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 insert ignore into journalissuearticles values(fresh oil);. All restaurants showed values within the recommended value except one restaurant showed high level insert ignore into journalissuearticles values(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.
Keywords : frying chicken, peroxide value, oil