Assessment of Effect of Repeated Heating of Oil on the Quality and Stability of Frying Oils

Cooking oils play a crucial role in various culinary applications and have become an ubiquitous component of the modern diet, especially when it comes to frying. However, process repeated frying cycles exposes cooking high temperatures, which leads range physicochemical transformations. In this study four samples used(fried) - sunflower oil palm were collected analyses result revealed significant alternations physiochemical properties such as pH (6.2-5.5), density (0.88-0.95g/ml), peroxide values (17.6-23meq/kg), iodine values(61-75gI2/100g) acid (14.1-16.4mgKOH/g) etc, compared standard values, indicating notable transformations like rancidity , oxidation, unsaturation acidic nature due cycles. Also, p value calculated for all analysis was found below established threshold (α ≤ 0.05), emphasizing statistical significance these changes. These major changes indicates that at temperatures or use purpose effects quality safety