Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils

Objectives: In preparation for deep frying, the peroxide values and refractive indices of palm, sesame, sunflower oils were measured. The value vegetable used to fry white Indian potato chips in three batches determined after each stage frying. According findings, deep-frying significantly alters index oils. Material & Method: Medical scientific indexing sites like PubMed Google Scholar find relevant medical articles. Result Discussion: Sesame palm oil's do rise when fried, but not linearly. A (RI) oil a RI observed following frying consecutive batches. remained essentially unchanged. After fryings, rose from 1.9948 mEq/kg 9.3020 mEq/kg. Sunflower increased 10.6359 19.3101 mEq/kg, while sesame 3.9914 11.9555 second batch was fried then decreased 11.3095 third oven.