Chemical Characteristic of Repeatedly Frying Oils Used for Frying Falafel
Keywords:
Acid Value, Falafel, Frying, Total Polar Compounds, Vegetable OilsAbstract
The study aimed to analyze the chemical changes occurring during the repeated frying of falafel using various vegetable oils, including sunflower oil (SFO), soybean oil (SBO), and corn oil (CO). To assess the safety of these oils throughout repeated frying cycles, a series of laboratory tests were conducted, including the determination of acid value (AV), peroxide value (PV), p-anisidine value (p-AV), total oxidation (Totox), and total polar compounds (TPC). By the end of the fifteenth frying cycle, the acid values of sunflower, soybean, and corn oils increased to 7.17, 2.24, and 3.36 mg KOH/g, respectively, exceeding the maximum permissible limit of 0.6 mg KOH/g. Similarly, the peroxide values of the tested oils surpassed the established threshold of 10 meq/kg, reaching 47.00, 40.33, and 42.67 meq/kg, respectively. The p-anisidine values also showed a significant rise, indicating the formation of harmful secondary oxidation products. Moreover, the Totox values, representing the sum of peroxide and p-anisidine values, exceeded the acceptable limit of 12.3, with sunflower oil showing the highest susceptibility to oxidation. Although total polar compound levels increased during repeated frying cycles, they remained below the recommended maximum limit of 25%. These results confirm the gradual deterioration in oil quality with repeated frying, highlighting the need for continuous monitoring to ensure safety and maintain oil quality. The originality of this study lies in its analysis of the chemical changes occurring in different vegetable frying oils during repeated falafel frying, coupled with a comprehensive assessment of oxidation and quality indicators, providing precise and reliable data on the safety of oils used repeatedly in cooking.
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