Abstract
Studies report that the frying process causes chemical changes in altering its composition, causing unpleasant flavor, very hard and dark fried food surface, and an excess of oil absorbed, among others. Deep-frying oil samples were collected from four randomly chosen food services every other day for 10 days. Acidity, peroxide, and iodine values were measured; lipid profiles were determined by gas chromatography. Esterified samples were stored at -18°C. The statistical software used was SAS, version 2.0, 5 % significance level. Analysis of variance (PROC GLM) was used to look for differences among oils of different food services (p ≤ 0.05). Since differences were found, regression analysis was done (PROC REG). The Tukey’s test was used for comparing the oil characteristics that did not vary homogeneously with use. Acidity was the most appropriate indicator for assessing oil stability. Linoleic and linolenic acids were the most affected by heat. Linolelaidic acid content increased only 0.03%.
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