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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- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 117
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 240
- University of Ibadan, Ibadan, Oyo State 14