Determination Of Peroxide Value In Deep-Frying Cooking Oil Collected At Night Market In Kepala Batas

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dc.contributor.authorShahidan, Fatin Syamimi
dc.date.accessioned2016-09-07T01:11:42Z
dc.date.available2016-09-07T01:11:42Z
dc.date.issued2015
dc.description.abstractDeep 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2455
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectHealth toxicologyen_US
dc.titleDetermination Of Peroxide Value In Deep-Frying Cooking Oil Collected At Night Market In Kepala Batasen_US
dc.typeThesisen_US
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