Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire)

Abstract

The purpose of this article is to compare the quality of three edible oils derived from palm oil in Daloa's city. The methodological approach of the article includes, on the one hand, a field survey determining the most used oils and the number of frying carried out by the attieké-fish sellers. On the other hand, the physico-chemical parameters (refractive index, iodine index, saponification index, acid index and peroxide index) of these oils were determined. As a result, the most used oils are A, B and C and are heated at least 3 times by the attieké-fish sellers. After repeated heating, the values of the peroxide, saponification, refraction, iodine indices of oils A and B do not match those of the codex with the exception of the acid value. For oil C, only the acid and iodine indices correspond to the codex standards. Overall, the results of the study clearly show that the repeated heating of these oils has an influence on the different physico-chemical properties studied.

Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study

“…This indicated that the unsaturated part of the oil was removed and more saturation was formed during frying. The result of this study is not correlated with the previous study report and stated that the RI increase is believed to be related to the high saturated fatty acid content and the non-hydrogenation of palm oil, making it less resistant to heat [ 55 ]. The deviation might be due to the reaction conditions and the frying cycle.…”

“…The findings of this study were in close agreement with the previous study report and stated that at the elevated cooking temperature of 350 °C, the SV increased to 250 mg of KOH per 100 g of oil and produce more FFA during frying [ 54 ]. Furthermore, the results of these studies are supported by the previous similar study report and state that a high SV results in a high level of short-chain fatty acids and higher glycerol content [ 55 ].…”

“…The pH value of frying oil decreases as the frying cycle (days) is increased throughout the entire group. The greater amount of density that was recorded in group V might be due to the formation of high-molecular-weight polymeric compounds upon frying [ 55 ]. The density of frying oil that contained food samples was due to the transfer of food samples to the oil, which increased with each frying cycle.…”