Quality Indices of Recycled Cooking Oil Used in Frying Fish
Student: Abubakar Usman (Project, 2025)
Department of Biochemistry
Northwest University, Kano, Kano State
Abstract
The study evaluates the quality indices of recycled vegetable oil used in frying fish. Repeated use of oil during frying exposes it to high temperatures and oxidation, leading to chemical deterioration. Samples of fresh and recycled oil were analyzed for peroxide value, free fatty acid, iodine value, and saponification value using standard analytical methods. The results showed significant increases in peroxide and free fatty acid values in recycled oil compared to fresh samples, indicating oxidative rancidity and loss of nutritional quality. Iodine values decreased, suggesting reduced unsaturation due to repeated heating. These findings confirm that continuous reuse of oil during frying adversely affects its chemical stability and may pose health risks when consumed. The study recommends proper monitoring of frying oil quality and discourages multiple reuse to maintain food safety and nutritional standards.
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For the full publication, please contact the author directly at: abubakarsadeeq1900@gmail.com
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Institutions
- Federal University of Technology, Minna, Niger State 47
- Federal University of Technology, Owerri, Imo State 95
- Federal University Oye-Ekiti, Ekiti State 41
- Federal University, Birnin-Kebbi, Kebbi State 37
- Federal University, Dutse, Jigawa State 6
- Federal University, Dutsin-Ma, Katsina State 63
- Federal University, Gashua, Yobe State 3
- Federal University, Gusau, Zamfara State 14
- Federal University, Kashere, Gombe State 1
- Federal University, Lafia, Nasarawa State 6