Skip to main content
SpringerLink
Log in

Survey of quality of used frying oils from restaurants

  • Published:
Journal of the American Oil Chemists Society

Abstract

Commercial frying practices and frying conditions at 62 restaurants or fast-food outlets were investigated and the quality of their discarded frying oils was evaluated by several standard laboratory methods: total polar components (TPC), free fatty acids (%FFA), p-anisidine and peroxide values, color, viscosity, C18:2/C16:0, absorbance at 232 and 268 nm, and five quick test methods (Foodoil sensor, Oxifrit (RAU-Test), Fritest, Veri-Fry-TAM 150, and Veri-Fry-FFA 500). Frying techniques varied from primitive traditional practice at traditional shops to modern sophisticated frying procedures at some franchise restaurants. Discarded oils appeared to be heat-damaged to a varying extent according to the degree of quality control applied by the corresponding restaurants. Test methods were shown to possess different statistical correlations. Highly significant correlations were found between TPC and Foodoil sensor (c.f=0.93) and between Oxifrit and Fritest (c.f=0.94), each of which were also correlated relatively well to the TPC. Peroxide value followed by %FFA did not significantly (p<0.05) correlate with the TPC. Significant linear relationships (p⊕0.05) were found between the TPC and each of the other indicators but %FFA and peroxide value.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Fritsch, C.W.,J. Am. Oil Chem. Soc. 58:272 (1981).

    Article  CAS  Google Scholar 

  2. Artman, N.R.,Advances in Lipid Research, Vol. 7, edited by R. Paoletti, and D. Kritchevsky, Academic Press, New York, NY, 1969.

    Google Scholar 

  3. Billek, G.,Nutr. Metab. 24:200 (1979).

    Google Scholar 

  4. Frankel, E.N., L.M. Smith, C.L. Hamblin, R.K. Creveling and A.J. Cliffored,J. Am. Oil Chem. Soc. 61:87 (1984).

    Article  CAS  Google Scholar 

  5. Perrin, J.L., Docteur Ingenieur, thesis, University of Marseille, Marseille, France, 1984.

    Google Scholar 

  6. Sebedio, J.L., A. Grandgirard, J. Prevost and Ch. Septier,J. Am. Oil Chem. Soc. 63:467 (1986).

    Article  Google Scholar 

  7. Sebedio, J.L., A. Grandgirard and J. Prevost, Ibid.:362 (1988).

    CAS  Google Scholar 

  8. Augustin, M.A., T. Asap and L.K. Heng, Ibid.:1670 (1987).

    Article  CAS  Google Scholar 

  9. Rojo, J.A., and E.G. Perkins, Ibid.:414 (1987).

    Article  CAS  Google Scholar 

  10. Billek, G., G. Guhr, and J. Waibel, Ibid.:728 (1978).

    CAS  Google Scholar 

  11. Official and Tentative Methods of the American Oil Chemists’ Society, 3rd edn., American Oil Chemists’ Society, Champaign, IL, 1974.

  12. Standard Methods for the Analysis of Oils, Fats and Derivatives, IUPAC, Applied Chemical Commission on Oils, Fats and Derivatives, 6th edn., edited by C. Paquot, Pergamon Press, New York, NY, 1979.

    Google Scholar 

  13. Peled, M., T. Gutfinger and A. Laten,J. Sci. Food Agric. 26:1655 (1975).

    Article  CAS  Google Scholar 

  14. Yoon, S.H., S.K. Kim, K.H. Kim and W.T. Kwon,J. Am. Oil Chem. Soc. 64:870 (1987).

    Article  CAS  Google Scholar 

  15. Fritsch, C.W., D.C. Egberg and J.S. Magnuson, Ibid.:756 (1979).

    Google Scholar 

  16. Landers, R.E., and D.M. Rathmann, Ibid.:255 (1981).

    Article  CAS  Google Scholar 

  17. Defouw, C.L., M.E. Zabak and J.I. Gray,J. Food Sci. 46:452 (1981).

    Article  Google Scholar 

  18. Metcalf, L.C., A.A. Schmitz and J.R. Pelca,Anal. Analyt. Chem. 38:514 (1966).

    Article  Google Scholar 

  19. Graziano, V.J.,Food Technol. 33:50 (1979).

    CAS  Google Scholar 

  20. Croon, L.B., A. Rogstad, T. Leth and T. Kiutamo,Fette Seifen Anstrichmittel 88:87 (1986).

    Article  CAS  Google Scholar 

  21. Blumenthal, M.M., J.R. Stockler, and P.J. Summers,J. Am. Oil Chem. Soc. 62:1373 (1985).

    Article  CAS  Google Scholar 

  22. Steel, R.C.D., and J.H. Torrie,Principles and Procedures of Statistics, McGraw-Hill Book Company, New York, NY, 1980.

    Google Scholar 

  23. SAS, SAS User’s Guide: Statistics, SAS Institute, Inc., Cary, NC, 1982.

  24. Usuki, R., T. Suzuki, Y. Endo and T. Kandea,J. Am. Oil Chem. Soc. 61:785 (1984).

    CAS  Google Scholar 

  25. Paradis, A.J., and W.W. Nawar,J. Food Sci. 46:449 (1981).

    Article  CAS  Google Scholar 

  26. Defielliettaz-Goethart, R.L., H. Hoekman and E.J. Sinkeldam,Voeding-Jaargang 46:300 (1985).

    CAS  Google Scholar 

  27. Okly, D.A., and O.L. Oke,Food Chem. 14:251 (1984).

    Article  Google Scholar 

  28. Roth, H., and S.P. Rock,Baker’s Digest 46:38 (1972).

    Google Scholar 

  29. Augustin, M.A., and S.K. Berry,J. Am. Oil Chem. Soc. 61:873 (1984).

    Article  CAS  Google Scholar 

  30. Carlson, B.L., and M.H. Tabacci, Ibid.:218 (1986).

    CAS  Google Scholar 

  31. Berger, K.G., PORIM Technology: Palm Oil Res. Inst. Malaysia, Kuala Lumpur, Malaysia,The Practice of Frying, No. 9 (May 1984).

  32. Stevenson, S.G., M. Vaisey-Genser and N.A.M. Eskin,J. Am. Oil Chem. Soc. 61:1102 (1984).

    Article  CAS  Google Scholar 

  33. Lee, C.H.,Symposium on Foods: Lipids and Their Oxidation, edited by H.Z. Schultz, E.A. Day and R.O. Sinnhuber, Avi Publishing Co. Westport, CT, 1962.

    Google Scholar 

  34. Okly, D.A., and O.L. Oke,Food Chem. 21:161 (1986).

    Article  Google Scholar 

  35. Bessler, T.R., and F.T. Orthoefer,J. Am. Oil Chem. Soc. 60:1765 (1983).

    CAS  Google Scholar 

  36. Gere, A.,J. Ernahrungseiss 21:191 (1982).

    Article  CAS  Google Scholar 

  37. Peers, K., and P.A.T. Swoboda,J. Sci. Food Agric. 33:389 (1982).

    Article  CAS  Google Scholar 

  38. Noor, N., and M.A. Augustin, Ibid.:805 (1984).

    Article  CAS  Google Scholar 

  39. Rossell, J.B., and D. Phil,The British Food Manufacturing Industries Research Association 47:9 (1986).

    Google Scholar 

  40. Rocks, S.P.J. Am. Oil Chem. Soc. 41:228 (1964).

    Article  Google Scholar 

  41. Guhr, G., C. Gertz, J. Waibel and M. Arens,Fette Seifen Anstrichmittel 83:373 (1981).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, King Saud University, P.O. Box 2460, 11451, Riyadh, Saudi Arabia

    Hassan A. Al-Kahtani

Authors
  1. Hassan A. Al-Kahtani
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Al-Kahtani, H.A. Survey of quality of used frying oils from restaurants. J Am Oil Chem Soc 68, 857–862 (1991). https://doi.org/10.1007/BF02660602

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02660602

Key Words

Search

Navigation