Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils

Authors

  • Dr. Mukesh Kr. Singh Associate Professor, Faculty of Pharmacy, School of Pharmaceutical Sciences, IFTM University, Moradabad Uttar Pradesh-244102, INDIA.
  • Ajay Kumar Research Scholar, Department of Zoology, DSB Campus Kumaun University, Nainital, INDIA.
  • Roshan Kumar Research Scholar, Department of Pharmacology, Dev Bhoomi Institute of Pharmacy and Research, Dehradun, INDIA.
  • Dr. P. Satheesh Kumar Assistant Professor, Department of Chemistry, Dr. N.G.P Institute of Technology, Coimbatore – 641048, INDIA.
  • P. Selvakumar Department of Chemistry, Dhaanish Ahmed Institute of Technology, Coimbatore 641105, Tamilnadu, INDIA.
  • Anurag Chourasia Assistant Professor, Ramanand Institute of Pharmacy and Management, Haridwar, INDIA.

DOI:

https://doi.org/10.31033/ijrasb.9.3.6

Keywords:

Refractive Index, Peroxide Value, Vegetable oil, Palm olein, Sesame oil, Sunflower oil

Abstract

Objectives: In preparation for deep frying, the peroxide values and refractive indices of palm, sesame, and sunflower oils were measured. The peroxide value and refractive indices of the vegetable oils used to fry white Indian potato chips in three batches were determined after each stage of deep frying. According to the findings, deep-frying significantly alters the refractive index and peroxide value of vegetable oils.

Material & Method:   Medical and scientific indexing sites like PubMed and Google Scholar were used to find relevant medical and scientific articles.

Result & Discussion: Sesame palm and sunflower oil's refractive index and peroxide value do rise when fried, but not linearly. A rise in refractive index (RI) of palm oil and a rise in the RI of sunflower oil were observed following the frying of three consecutive batches. Sesame oil's refractive index remained essentially unchanged. After three deep fryings, the peroxide values of palm oil rose from 1.9948 mEq/kg to 9.3020 mEq/kg. Sunflower oil peroxide increased from 10.6359 mEq/kg to 19.3101 mEq/kg, while sesame oil peroxide increased from 3.9914 mEq/kg to 11.9555 mEq/kg after the second batch of Indian potato chips was fried and then decreased to 11.3095 mEq/kg after the third batch of Indian potato chips was fried in the oven.

Downloads

Download data is not yet available.

References

Allison Kociuruba (2011): Our Favorite Ways to Cook Potatoes [Blog] Available from https://www.wholefoodsmarket.com/blog/whole-story/our-favorite-ways-cook- potatoes; Retrieved on March 7, 2018

Amy Gorin (2016): Which Cooking Oil is Really Best for Your Health? [Blog] Available from https://www.huffpost.com/us/entry/9113228 Retrieved on February 21, 2018

Anwesa S., J. P. Pandey, Anupama S., Lakshmi T., Anil K. (2015): A Novel Method of Using Refractive Index as A Tool for Finding the Quality of Aqueous Enzymatic Extracted Algae Oil; Pelagia Research Library ISSN: 0976-8610 CODEN (USA): AASRFC

AOAC (2000): Official Methods of Analysis of the Association of Official Agricultural Chemists, 14th ed. Washington, D.C.

Araya A, Prabhat K (2010): Heat and Mass Transfer in Deep Frying of Pumpkin, Sweet Potato and Taro (Journal) Available from https://www.ncbi.nlm.nih.gov/pmc/articles/PM3551148/ Retrieved on March 6, 2018

Arya S.S., Srirama R, and Vijayaraghavan P.K (1969). Refractive index as an objective method for evaluation of rancidity in edible oils and fats. Journal of the American Oil Chemists’ Society, 46(1): 28 – 30.

Bordin K, et al (2013): Changes in Food Caused by Deep Fat Frying—A Review. [Online] Available from https://www.ncbi.nlm.nih.gov/m/pubmed/2416963 Retrieved on March 4, 2018

Carmen M. Dobarganes, ND: Oils & Fats, Formation of New Compounds During Frying- General Observation [online] Available from https://www.lipidlibrary.aocs.org/OilsFats/Content.cfm?ItemNumber=39209

Chakrabarty M. M., 2003. Chemistry and Technology Of Oils And Fats. Allied Publishers Pvt. Ltd, viii + 752. ISBN: 81-7764-495-5.

David B. Min, ND: Food Lipids: Chemistry, Nutrition, And Biotechnology, Third Edition; Chemistry Of Frying Oils; Page 189

Emhemmed A. A., Jalal A. I., Abdulgader S. H, ND: Effect of Heat Processing and Storage on Characteristic and Stability of Some Edible Oils. Published by 6th Int‘l Conference on Agriculture and Biological Sciences in 2016. Page 106 https://doi/10.15242/IIE.A1216008

Eunice Liu(2015): Fair Food: The Science Of Deep-Frying [Online] Available From https://scienceand fooducla.wordpress.com/2015/08/25/fair-food-deep-frying/ Retrieved on March 6, 2018

Frankel E. N. (2005): Lipid Oxidation (The Oily Press, Bridgewater, UK)

Goswami G, Rajni B, Mahipat S. R (2015): Oxidation Of Cooking Oils Due To Repeated Frying And Human Health [Research] Department Of Applied Sciences, University Of Delhi

Kaleem A., Sana A., Mehwish H., et al (2015): Investigating Changes and Effect of Peroxide Values of Cooking Oils Subject to Light and Heat. FUU AST J. BIOL., 5(2): 191-196

M. M. Chakrabarty (2003): Chemistry and Technology of Oils & Fats: Fat-Based Coating Products. Page 650

Mordor Intelligence (2018): Global Potato Chips Market-Growth Forecast (2018- 2023) [Online] Available from https://www.modorintelligence.com/industry- repots/pota-chips-market. Retrieved on March 7, 2018

Moreira R, Palau J. and Sun X. (1995): Simultaneous Heat And Mass Transfer During The Deep Fat Frying Of Tortilla Chips. J Food Proc. Eng. 18:307

Parker, T.D., Adams, D.A., Zhou, K., Harris, M.,and Yu, L. (2003). ―Fatty acid Composition And Oxidative Stability Of Cold-Pressed Edible Seed Oils,‖ J Food Sci 68: 1240‒3.

Roshan Kumar, Purabi Saha, Priya Lokare, Kunal Datta, P. Selvakumar, & Anurag Chourasia. (2022). A Systemic Review of Ocimum sanctum (Tulsi): Morphological Characteristics, Phytoconstituents and Therapeutic Applications. International Journal for Research in Applied Sciences and Biotechnology, 9(2), 221–226. https://doi.org/10.31033/ijrasb.9.2.15

Roshan, K. (2020). Priya damwani, Shivam kumar, Adarsh suman, Suthar Usha. An overview on health benefits and risk factor associated with coffee. International Journal Research and Analytical Review, 7(2), 237-249.

The Essential Chemical Industry, ND: Edible Fats and Oils [Online] Last Amended On March 18, 2013; Available from https//www.essentialchemicalindustry.org/materials-and-applications/edible-fats-and- oils.html Retrieved on March 7, 2018

Uday, Rekha, Pushpa (1997): Studies on Deep Fat Fried Snacks From Some Cereals And Legumes [Research Articles] Volume 76, Issue 3. Page 377

UIRI Chemistry Laboratories (2010): Determination of Peroxide Value in Fats and Oils. UIRI/MET/FTOIL/08 First Edition, Issue No. 1

Downloads

Published

2022-05-11

How to Cite

Mukesh Kr. Singh, Ajay Kumar, Roshan Kumar, P. Satheesh Kumar, P. Selvakumar, & Anurag Chourasia. (2022). Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils. International Journal for Research in Applied Sciences and Biotechnology, 9(3), 28–31. https://doi.org/10.31033/ijrasb.9.3.6

Issue

Vol. 9 No. 3 (2022): May Issue

Section

Articles

License

Copyright (c) 2022 International Journal for Research in Applied Sciences and Biotechnology

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.