Abstract
Recent studies have shown that heating oil to high temperature causes oxidative degradation of the oil, consequently producing characteristics odour, taste, colour and texture. However, this study was conducted to evaluate the stability of four different samples of edible oils. Acid value was found to be 5.22, 3.50, 0.73 and 1.29 mg KOH/g oil in fresh Melon, Bushmango, olive and Palm olein oils samples respectively. When the four oil samples were used for frying, the acid value was found to be; 6.73, 3.90, 2.24 and 2.24 mg KOH/g oil (24 hours after frying), 11.22, 7.86, 4.49 and 3.3 mg KOH/g oil (2 weeks after frying) and 19.17, 13.22, 5.82 and 4.4 mg KOH/g oil (4 weeks after frying), for melon, Bushmango, olive and palm olein oils samples respectively. Saponification values were ranged between 196.70-240.00 mg KOH/g oil in fresh oils of the samples, and between 197.80-252.33 mg KOH/g oil in the oils after using them for frying. Furthermore, Peroxide values ranged from 2.65 to 3.20 Meq/Kg in fresh oils of the samples, and from 2.71 to 24.00 Meq/Kg in frying oils were to exceed the permitted value of 20 meq/Kg for olive oil and 10 meq/Kg for other edible oils in nearly half the analyzed samples. In general, feeding on these kinds of edible oils which have high values of acidity and peroxides is very dangerous because of the destructive effects of peroxide compounds and acidity on the components of the membranes of the living cell.
Highlights
Edible oil is one of the chosen ingredients of diets that is used for cooking purposes.It is a vital module of food; it provides energy, essential fatty acid and serves as a carrier of fat-soluble vitamins (g)
Chemical stability, which might be regarded as resistance to oxidation, depends on the chemical composition of the oil, especially antioxidants and oxidizable compounds, and on physical interfaces and microenvironments in which the reactants interact. (e) Physicochemical properties like Specific gravity, moisture content, viscosity, Acid value, free fatty acid, and peroxide value, saponification and iodine values of fresh Melon, Bushmango, olive and Palm olein oils samples were studied to evaluate the compositional quality of these oils and to investigate the effect on the use of same oils for repeated frying on long term storage as it greatly changes the physicochemical, nutritional and sensory properties of these oils
Four oil samples were used for this study, of which two of the oil samples precisely Power vegetable oil (Palm Olein) and Goya olive oil (Olive Oil) were bought from OjaOba market in Akure and two oils seeds; melon seed (Cucumis melo) and Bush-mango seed (Irvingia gabonensis) were bought from the same market
Summary
Edible oil is one of the chosen ingredients of diets that is used for cooking purposes It is a vital module of food; it provides energy, essential fatty acid and serves as a carrier of fat-soluble vitamins (g). The specific value of some of these properties provides an indication of both the nutritive and physical quality of the oil These properties include iodine value, peroxide value, saponification value, unsaponifiable value, free fatty acid, color appearance etc. (e) Physicochemical properties like Specific gravity, moisture content, viscosity, Acid value, free fatty acid, and peroxide value, saponification and iodine values of fresh Melon, Bushmango, olive and Palm olein oils samples were studied to evaluate the compositional quality of these oils and to investigate the effect on the use of same oils for repeated frying on long term storage as it greatly changes the physicochemical, nutritional and sensory properties of these oils Chemical stability, which might be regarded as resistance to oxidation, depends on the chemical composition of the oil, especially antioxidants and oxidizable compounds, and on physical interfaces and microenvironments in which the reactants interact. (e) Physicochemical properties like Specific gravity, moisture content, viscosity, Acid value, free fatty acid, and peroxide value, saponification and iodine values of fresh Melon, Bushmango, olive and Palm olein oils samples were studied to evaluate the compositional quality of these oils and to investigate the effect on the use of same oils for repeated frying on long term storage as it greatly changes the physicochemical, nutritional and sensory properties of these oils
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