Determination Of Peroxide Value In Deep-Frying Cooking Oil Collected At Night Market In Kepala Batas
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Date
2015
Authors
Shahidan, Fatin Syamimi
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Deep oil frying is one of the most procedures used for preparing food. The essential
polyunsaturated fatty acid is important in human nutrition that obtained from vegetable oils.
It is necessary in giving several health benefits to protect against heart disease, inflammatory
disease, asthma, mood disorders and retinal diseases. However, lipid oxidation can lower the
nutritional value and quality of oils, together with the formation of toxic compounds, offflavors
and off-odors. Fatty acids, especially polyunsaturated fatty acids are subject to rapid
and extensive oxidation and other chemical changes upon exposure to air, light, transition
metals, or heat during food processing. The oxidation process has resulted in the formation of
hydroperoxide. Thus, the objective of this study is to quantify the peroxide compound in
deep-frying cooking oil collected at night market in Kepala Batas. Eight samples of deepfrying
cooking oil were collected at two selected night market at Kepala Batas. Standard
methods for peroxide value determination in oil sample, which are based on volumetric
titration by sodium thiosulphate. The results were showed a high value of peroxide in all
eight samples with average from 3 to 27 meq/g.
Description
Keywords
Health toxicology