Effects of repeated deep frying on the peroxide value of edible oils

الملخص

Edible oils can be spoiled when exposed to high temperatures during frying several times, which leads to the formation of different compounds such as peroxides.

Peroxides are the main chemical indicator of deterioration in the quality of edible oils. In this study, the peroxide value (PV) was determined for different brands of edible oil, which are purchased from Tripoli supermarkets.

The edible oil samples were divided into two groups. The first group CO is four samples of edible oil that are produced from corn, and the second group SF is five samples that are made from sunflower. The iodometric method was applied for measuring PV, the experiment was repeated three times for each sample, the results showed that there was an increase in the PV for all CO samples after each frying, It was noted that the peroxide value was higher in each frying for samples CO2 and CO5 this may be due to the quality of the oil.  As for the SF group, the obtained results indicated that the PV was higher than the CO group for each frying; it reached 8.64 mEq\kg and 11.34 mEq\kg in the 2^nd frying for SF2 and SF4, respectively, while in the 3^rd the PV in SF4 reached 12.5 mEq\kg.