Effects of Continuous Deep-fat Frying on the Physicochemical Properties of Assorted Brands of Edible Cooking Oils Sold in Greater Metropolitan Kampala

Omara, Timothy; Kigenyi, Erisa; Laker, Fortunate; Adokorach, Monica; Otim, George; Kalukusu, Raymond; Musau, Bashir; Kagoya, Sarah; Nakabuye, Brenda Victoria

doi:10.9734/ajacr/2019/v3i230086

Cited by 6 publications

(5 citation statements)

References 23 publications

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“…Also, the collected samples after multiple frying showed a decrease in total phenolic content except for one sample. 2-Same finding was observed with comparing current novel antioxidant system results with the results obtained by Omara et al [2] who used Palm olein (same as a current study) as an example for hard oil and Sunflower oil as an example for soft oil His results showed that the free fatty acid jump for hard oil ( palm olein) after 7 frying cycles in same oil to exceed the codex limit and after 6 times for soft oil ( sunflower oil). The same happened for another primary oxidation parameter (PV) and secondary oxidation parameters (p-A.V).…”

Section: Comparing the Current Results To Previous And Recent Studiessupporting

confidence: 85%

“…Studies results showed the level of degradation in the physicochemical and antioxidant properties of the vegetable cooking oil after repetitive use of frying [1]. Other studies were done of the repeated re-use of the different vegetable oils types for consecutive deep frying of potato chips showed that hard oils (like palm olein and palm oil) should be preferred to soft oils (like Sunflower, Canola, soybean oil) for deep frying of Irish potato chips [2].…”

Section: Introductionmentioning

confidence: 95%

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Effects of Combining Antioxidants on the Oxidative Stability of Refined, Bleached and Deodorized Palm Olein during Continuous Deep Frying of Potato Chips

Hashem

Farag

Naser

et al. 2021

AJOCS

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In this study, the effect of a novel antioxidants composite system based on a synergetic composite between Tertiary butyl hydroquinone (TBHQ), Ascorbyl palmitate, citric acid, and Dimethicone have been evaluated against the classical common antioxidant system based on TBHQ at the highest permitted dose of 200 ppm during successive deep-frying cycles. Also, the shelf life of fried food and its sensory performance and oil absorption content o fried food were comparatively studied. The Novel antioxidant composite system is a synergetic blend of an artificial antioxidant, TBHQ and vitamin C palmitate( Ascorbyl palmitate) as natural identical antioxidants, an effective sequestrant which is Citric acid and poly dimethyl siloxane as an anti-foaming system to obtain the highest oxidative stability impact during deep frying. The frying processes were carried at 180 ᴼC for sliced potato chips for 8 successive frying cycles.Sensory evaluation of the fried potato has been conducted under accelerated storage conditions to determine the effect of the oil oxidative stability on the shelf life of fried food. The oxidative degradation of the oil was evaluated by measuring different oxidation and degradation parameters for their respective peroxide value ( PV), free fatty acid( FFA %), the content of conjugated dienes, P-anisidine value,( p-A.V), induction period (IP), and Lovibond color. The (%) of oil absorption in the potato chips was also measured. The sensory evaluation has been done for fried foods to evaluate the crunchiness and likability of obtained french fries. Results revealed that the jump in primary & secondary oxidation parameters as PV and p- A.V.of palm olein after 8 successive frying cycles was very limited for the antioxidant composite system I by only 1.842± 0.1 meq O2/ kg in PV and by 6.2315±0.45 for p-A.V. Same for FFA, the jump was limited for the antioxidant composite system I for only 0.084+/-0.005 as well. However, the final PV, FFA after the 8 frying cycles are still within the Codex and local Egyptian regulation limits the edible oil human usage. Same for other quality parameters like color jump was limited to 3.4 Red jumps on Lovi bond scale for composite I. Study proofed that palm olein fortified with 650 ppm of the antioxidant composite (I) consists of TBHQ, Ascorbyl palmitate, citric acid, and polydimethylsiloxane at the specified synergistic ratios gives outstanding stability to refined Palm olein during the successive deep frying up to 8 successive frying cycles. It also achieved less oil absorption for french fries by about 3.5% less than the same oil fortified with 200 ppm TBHQ, which is the highest permitted dose of this strong antioxidant. (P≤0.05). Furthermore, sensory evaluation of the fried potatoes has been improved with the novel antioxidant system compared to theclassical TBHQ system.

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Section: Comparing the Current Results To Previous And Recent Studiessupporting

confidence: 85%

Section: Introductionmentioning

confidence: 95%

Effects of Combining Antioxidants on the Oxidative Stability of Refined, Bleached and Deodorized Palm Olein during Continuous Deep Frying of Potato Chips

Hashem

Farag

Naser

et al. 2021

AJOCS

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“…The changes in the red color of the oils were in line with previous studies, where significant increases in the red color of RBDPO from 3.6 Lovibond unit (fresh oil) to 5.6 Lovibond unit were noted after 5 heating cycles 19 . Additionally, Omara et al 22 emphasized that changes in the color of oils are a fairly intuitive and quick visual indicator of an oil's tendency to deteriorate. Such color changes in oil, often referred to as oil darkening, are associated with the chemical degradation and development of oxidation products including hydroperoxides, conjugated dienoic acids, ketones, and hydroxides 23 .…”

Section: Frying Cyclesmentioning

confidence: 99%

Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria

Benmeziane,

Araba,

Belahcene

2024

Nor. Afr. J. Food Nutr. Res.

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Background: Vegetable oils containing polyunsaturated fatty acids are prone to oxidation when exposed to high-temperature frying processes. Aims: This study aims to follow the changes that occur in frying oil when used to fry potatoes. Material and Methods: The impact of the ratio of potatoes (g) to oil (g) as well as the number of frying cycles on the quality of two commonly marketed oils in Algeria: 100% soybean oil (oil A) and a blend of 60% soybean, 20% sunflower, and 20% corn oil (oil B) was assessed. The quality of these oils throughout repeated frying cycles was monitored by analyzing pH, density, color, moisture, acidity, peroxide value, saponification value, and acid index. Results: The results of the present study revealed that both oils experienced deterioration as the frying cycles were repeated, with more significant degradation observed with the 1/5 ratio of fries to oil compared to the 1/8 ratio. Remarkably, the 100% soybean oil deteriorated more rapidly than the oil blend. Conclusion: Based on the observed changes in physicochemical parameters and chemical indices, the use of frying oils beyond the third cycle significantly compromises their quality and safety. This not only impacts the consumer’s health but also the organoleptic properties of fried foods. Therefore, it is highly recommended to refrain from exceeding this limit to ensure optimal frying practices and protect consumer health. Keywords: Vegetable oils, deep-fat frying, ratio of fries/volume of oil, physical quality, chemical indices.

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“…A preceding study indicated that fish and yams harvested from Namukombe stream are polluted with mercury [6]. Fish is widely consumed in many parts of Uganda [37,49,50] because it has high protein content, low saturated fat and also contains omega-3 fatty acids, calcium, phosphorus, iron, trace elements like copper and a fair proportion of the B vitamins known to support good health [6,49,51,52]. Besides the good health benefits of fish, there have been many reports on contamination of fish by carcinogenic chemicals in Uganda [6,49,53,54].…”

Section: Sources Of Foodmentioning

confidence: 99%

Artisanal and Small-Scale Gold Mining in Syanyonja, Busia Gold District, South Eastern Uganda: Impacts on the Mining Population and the Environment

Omara¹,

Karungi²,

Ssebulime³

et al. 2019

Preprint

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Syanyonja village in the gold district of Busia, South East of the Republic of Uganda contain geologically epigenetic gold quartz vein deposits in carbonate-altered mafic metavolcanic rocks, deposited as quartz reefs in mineralized shear zones. In supracrustal rocks, alluvial gold is obtained from weathered auriferous quartz veins, which are of late orogenic granitic activity. The Syanyonja gold deposits have long been subjected to artisanal and small-scale gold mining (ASGM) by the locals for livelihood. This study determined the amount of mercury discharged with tailings into Namukombe stream, a major water body in Syanyonja village and investigated the impacts of ASGM on the mining population and the environment. Quantitation of mercury discharged with tailings was done by mass balance method. Field survey at the mining sites was done followed by administration of questionnaires to 50 stampeders in the village. The study indicates that about 8% of mercury mixed with auriferous materials are lost in tailings, accounting for an annual mercury release of about 1.757 kg into the environment. Socio-demographic results indicate that the majority of the mining population (64%) are male and ASGM have left health and environmental footprints, which directly or indirectly affects the population. The most common health problems among miners are malaria (36%) and abdominal pain (20%). The standard of living of the miners are evidently low, and most mines are characterized by school dropouts, prostitutes and thieves. Mining sites have deplorably poor hygiene, with evident burning of amalgams to recover gold. ASGM have been accompanied by wanton mowing down of vegetation, land degradation as well as mercuric pollution of water, air, land and aquatic ecosystems. It is suggested that the Ugandan government should re-enforce committees to follow up on ASGM activities, train artisans on sustainable gold mining using borax, magnets, sluice boxes as well as take up farming actively as an alternative.

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Effects of Continuous Deep-fat Frying on the Physicochemical Properties of Assorted Brands of Edible Cooking Oils Sold in Greater Metropolitan Kampala

Cited by 6 publications

References 23 publications

Effects of Combining Antioxidants on the Oxidative Stability of Refined, Bleached and Deodorized Palm Olein during Continuous Deep Frying of Potato Chips

Effects of Combining Antioxidants on the Oxidative Stability of Refined, Bleached and Deodorized Palm Olein during Continuous Deep Frying of Potato Chips

Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria

Artisanal and Small-Scale Gold Mining in Syanyonja, Busia Gold District, South Eastern Uganda: Impacts on the Mining Population and the Environment

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