How do frying practices affect the safety and quality of oils used by vendors and restaurants?
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Frying practices significantly impact the safety and quality of oils used by vendors and restaurants. Repeated frying leads to the degradation of physicochemical and antioxidant properties of oils, resulting in elevated levels of free fatty acids, peroxide values, and total polar matter, making the oils unsuitable for consumption . Furthermore, inadequate food safety and hygiene practices among vendors contribute to the deterioration of oil quality, with high levels of trans-fatty acids detected in cooking oils . The frying process itself alters the physical and chemical properties of oils, increasing free fatty acids, peroxide values, and oxidative stability index while decreasing iodine values, impacting the overall quality of the oils . Continuous use of oils without proper monitoring and control measures can lead to oil oxidation and degradation, necessitating interventions for regulatory improvements .
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| Papers (5) | Insight |
|---|---|
3 Citations | Frying practices by street-food vendors impact oil quality; some vendors exceeded recommended values for free fatty acids and peroxide, suggesting a need for government intervention in regulation. |
13 Jun 2023 | Frying practices impact oil quality; vendors in Warwick Triangle reused oil with varying safety levels. High consistency in used oil samples was observed, indicating potential risks to consumers. |
| Repeated frying and heating of oils lead to increased free fatty acids, peroxide values, and decreased iodine values, impacting quality and safety, emphasizing the importance of careful oil selection. | |
| Frying practices impact oil quality; vendors in Gilgit, Pakistan used low-quality oil, changed infrequently, leading to deviations in FFAs, PV, TPM, color, and IV, affecting food safety and quality. | |
| Repeated frying degrades physicochemical and antioxidant properties of cooking oils, leading to harmful compounds. Vendors and restaurants should avoid using oils beyond permissible limits to ensure safety and quality. |
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