Quality Assessment of Frying Oil from some Restaurants in Al Ahsa, Saudi Arabia

(Farag Ali Saleh and Mutlag Mohammad Al-Otaibi and Najeeb Said Al-Zoraky)

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Abstract

The oxidation and hydrolysis products in frying oil greatly affect human health. The qualities of twenty-one samples of both fresh and in-use frying oils collected from some restaurants in Al Ahsa, Saudi Arabia were assessed. In fresh oil, the free fatty acids (FFAs), p-anisidine value (p-AV), total polar compounds (TPCs), and value of total oxidation (TOTOX), were of an acceptable quality, while the peroxide value (PV) in some samples was above the recommended limit. For the in-use oils, 9.5% had an FFA level above 2%. Additionally, the PV of in-use oil was 38% above the suggested limit, whereas 81% of in-use oil was beyond the recommended level for TOTOX. The in-use oil contained more conjugated diene and triene than fresh oil. The refractive index, viscosity, and colour increased in all in-use oil samples compared to fresh oil. Significant correlations between most parameters were observed. Institutions responsible for food control and inspection should consider these results for consumer health.

KEYWORDS
Fresh and in-use frying oils, frying oil, oil chemical characteristics, oil physical characteristics

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