University of Khartoum

Hydrogen Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudanv

Hydrogen Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudanv

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Title: Hydrogen Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudanv
Author: Massad, Fatima Ahmed Ali
Abstract: Background: Increased peroxide value more than the permissible level in food may cause some health problems such as cancers, cardiovascular and liver diseases. This study was designed to measure the value of hydrogen peroxide in frying chicken oils, since some restaurants repeatedly reuse the oil for frying in order to reduce the cost in Alamarat locality Khartoum city – Khartoum State-Sudan (Dec/2015-Feb/2016). Methodology: This is a descriptive cross- sectional study.Thirty frying oils samples were collected from ten chicken frying restaurants, three samples from each restaurant. Five grams were taken from oils (Palm olein, Peanut),before frying (fresh oil) , at the middle and at the end of frying. The hydrogen peroxide value was determined according to the method described by Association of Official Agricultural Chemists ( AOAC ) Results: The study showed different values in the hydrogen peroxide in the oil before frying (fresh oil). All restaurants showed values within the recommended valueby Sudanese Standards and Meteorology Organization (SSMO) except one restaurant showed high value (20.9meq/kg). The oil produced from peanut showed lower values for hydrogen peroxide than the oil produced from palm Olein. Several changes in the hydrogen peroxide value during frying were noted. The changes were obvious in two restaurants where the values increased from 1.5 to 5.1mqv/kg. 2, and from 2.9 to 4.0 respectively at the middle of frying, then decrease to0.07and to 1.6 meq/kg at the end of frying Conclusions: It is advisable to use freshly produce oil in frying process. It is not advisable to reuse the same oil for frying more than once as this may cause some health hazards. Monitoring and inspection of oil should be used for frying before, during and at the end of frying process.
URI: http://khartoumspace.uofk.edu/123456789/23886


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