Frying oil quality in fast food restaurants in east coast of Malaysia: a preliminary survey

Sivaruby Kanagaratnam; Azmil Haizam Ahmad Tarmizi; Noor Lida Habi Mat Dian; Nur Haqim Ismail; Norazura Aila Mohd Hassim

Frying oil quality in fast food restaurants in east coast of Malaysia: a preliminary survey

2021

Sivaruby Kanagaratnam | Azmil Haizam Ahmad Tarmizi | Noor Lida Habi Mat Dian | Nur Haqim Ismail | Norazura Aila Mohd Hassim

Fresh, in-use regardless the days of frying and discarded oils were collected from fast food restaurants in Kuala Terengganu, Terengganu, Malaysia to investigate the quality of the frying oil used in the commercial frying industries. The fresh oils used in these restaurants were palm olein and/or palm oil. Oxidative stability index (OSI), smoke point, colour, free fatty acid (FFA), polar compound, peroxide value (PV) and ք-anisidine value (ք-AV) were evaluated. The fresh oils showed Tuality that is within specification of standards and references. The in-use oils showed a high degree of deterioration by having a lower OSI, smoke point, and darker colour. High levels of FFA showed that 42.9% of in-use oils and 100% of discarded oils had exceeded the maximum limit of 1%. Polar compound of 42.9% of the in-use oils and 50% of the discarded oils had exceeded the maximum limit (>27%). As high as 81% of the in-use oils and 75% of the discarded oil collected having ք-AV of more than 10 which suggests that inspection by the local authority should be carried out to monitor the quality of the cooking oil used in the fast food restaurants.

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