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.
Keywords
For the full publication, please contact the author directly at: abubakarsadeeq1900@gmail.com
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Institutions
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 6
- The Polytechnic, Ibadan, Oyo State 13
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1