Changes in quality characteristics of coconut oil during deep frying

Reuse of coconut oil, especially for deep frying various foods is a common practice in domestic and commercial food preparations Sri Lanka. A study was carried out to find whether there are any changes quality characteristics repeatedly deep-fried oil. Reused oil (18 samples) used were collected from home kitchens, street outlets outlets. Simultaneously fresh samples as reference also collected. Moisture content, free fatty acids content (FFA), peroxide value iodine values determined using AOAC methods. Results showed that all the (FCO) had moisture contents higher than 0.4 %, while 22 % FCO has FFA 0.8 not within SLS standards (0.8%). Iodine 88 confirmed indicating most commercially available oils adulterated 83% Peroxide below 2meq/kg. Coconut (DFCO) significantly lower respective FCO, 80% DFCO confirming Standards. However, increased compared corresponding FCO. This may be due contribution unsaturated material frying.