A study of polar compounds in cooking oils used meat, eggs, flour and vegetables
Keywords:
Polar compound, used cooking oils, Fried foodAbstract
Fried food is very popular. However, consuming fried food poses health risks due to the formation of toxic compounds such as acrylamide and PAHs (Polycyclic Aromatic Hydrocarbons) in deteriorated frying oils. Polymeric substances in oils, such as free fatty acids, phospholipids, and oxidation products, significantly impact the stability, quality, and efficiency of various oil-based products. This study aims to determine the percentage of polymeric substances in commonly used cooking oils (palm oil, soybean oil, coconut oil, and olive oil) derived from fried meat, eggs, flour, and vegetables using Total Polar Compounds in the test set of reused cooking oils from the Department of Medical Sciences. Samples were randomly selected from Bangkok and Khon Kaen, totaling 47 samples. The analysis of 47 cooking oil samples revealed the following: Palm oil (27 samples) had 11.11% of good quality, 74.07% close to deteriorating, and 14.81% deteriorated. Soybean oil (11 samples) had 27.27% of good quality, 54.54% close to deteriorating, and 18.18% deteriorated. Coconut oil (4 samples) showed 100% close to deteriorating. Sesame oil (5 samples) had 20% of good quality, 60% cloe to deteriorating, and 20% deteriorated. Overall, 14.89% of the samples were of good quality, 70.21% were close to deteriorating, and 14.89% were deteriorated. In summary, the study shows that a large majority (85.10%) of tested fried oil samples do not meet quality standards due to high levels of polymeric compounds. Palm and soybean oils especially contain significantly higher amounts of these substances compared to coconut oil, and olive oil, indicating potential health risks from their repeated use in frying.References
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