Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef
<p>The physiochemical characteristics of cooking oils can be altered by deep-frying techniques, which lowers the oil’s quality. In this study three different food types – potato chips, chicken and beef – were deep-fried using reused soya bean or sunflower cooking oils, and the physiochemical c...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2025-06-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/31417 |
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| author | Benard Nkole Adolf Lungu Christopher Mwanza Evans Kaimoyo Violet Kayamba Evelyn Funjika |
| author_facet | Benard Nkole Adolf Lungu Christopher Mwanza Evans Kaimoyo Violet Kayamba Evelyn Funjika |
| author_sort | Benard Nkole |
| collection | DOAJ |
| description | <p>The physiochemical characteristics of cooking oils can be altered by deep-frying techniques, which lowers the oil’s quality. In this study three different food types – potato chips, chicken and beef – were deep-fried using reused soya bean or sunflower cooking oils, and the physiochemical characteristics of the reused oil were measured after each round of frying. The study further compared the impact of reused cooking oil on the growth of <em>Aspergillus flavus</em> fungal colonies. By the 8<sup>th</sup> turn of frying the mean viscosity difference of beef reused cooking o il viscosity was 42.83 +/- 0.98 cSt, significantly different from the potato chips reused cooking oil at 21.62 +/- 1.26 cSt. For both reused soya bean and sunflower oil samples, the mean difference of AV and PV generally increased. This change in the AV and PV values was influenced by the type of food being prepared as well as the frequency of repeated use. Furthermore, media supplemented with reused oil leftover from beef frying cycles had significantly increased fungal growth in comparison to fungi grown on fresh oil supplemented media. Therefore, appropriate guidelines are required to monitor the quality of reused cooking oil and avoid health risks associated with using poor quality oils to prepare food for consumption.</p> |
| format | Article |
| id | doaj-art-15542d1740e64285bc4b48d28fbc5d2a |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-15542d1740e64285bc4b48d28fbc5d2a2025-08-20T03:28:19ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2025-06-017110812110.33512/fsj.v7i1.3141713654Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and BeefBenard Nkole0Adolf Lungu1Christopher Mwanza2Evans Kaimoyo3Violet Kayamba4Evelyn Funjika5The University of ZambiaThe University of ZambiaThe University of ZambiaThe University of ZambiaThe University of Zambia Tropical Gastroenterology and Nutrition GroupThe University of Zambia Tropical Gastroenterology and Nutrition Group<p>The physiochemical characteristics of cooking oils can be altered by deep-frying techniques, which lowers the oil’s quality. In this study three different food types – potato chips, chicken and beef – were deep-fried using reused soya bean or sunflower cooking oils, and the physiochemical characteristics of the reused oil were measured after each round of frying. The study further compared the impact of reused cooking oil on the growth of <em>Aspergillus flavus</em> fungal colonies. By the 8<sup>th</sup> turn of frying the mean viscosity difference of beef reused cooking o il viscosity was 42.83 +/- 0.98 cSt, significantly different from the potato chips reused cooking oil at 21.62 +/- 1.26 cSt. For both reused soya bean and sunflower oil samples, the mean difference of AV and PV generally increased. This change in the AV and PV values was influenced by the type of food being prepared as well as the frequency of repeated use. Furthermore, media supplemented with reused oil leftover from beef frying cycles had significantly increased fungal growth in comparison to fungi grown on fresh oil supplemented media. Therefore, appropriate guidelines are required to monitor the quality of reused cooking oil and avoid health risks associated with using poor quality oils to prepare food for consumption.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/31417reused cooking oil, acid value, peroxide value, aspergillus flavus |
| spellingShingle | Benard Nkole Adolf Lungu Christopher Mwanza Evans Kaimoyo Violet Kayamba Evelyn Funjika Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef Food ScienTech Journal reused cooking oil, acid value, peroxide value, aspergillus flavus |
| title | Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef |
| title_full | Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef |
| title_fullStr | Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef |
| title_full_unstemmed | Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef |
| title_short | Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef |
| title_sort | physicochemical changes of reused cooking oils used to prepare potato chips chicken and beef |
| topic | reused cooking oil, acid value, peroxide value, aspergillus flavus |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/31417 |
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