Chemical and physical characterization of used coconut oil from vacuum frying of jackfruit (Actocarpus heterophyllys Lam) pulp as affected by frying cycle
2018
Braga, J.D. | Galvez, L.
This study was conducted to determine the quality of coconut oil used in a two-hour jackfruit pulp in vacuum frying for 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the coconut oil (unheated, 1st, 5th, 10th, and 20th frying cycle) used in vacuum frying was determined by titrimetric method. Moisture content (MC) and color were also evaluated. The FFA, AV, PV, amd MC showed significant (p less than or equal to 0.05) effect on oil as the number of frying cycle increases while Hunter an indicated insignificant effect. Peroxide value is one of the most important indices for quality evaluation of oil since the value significantly affect between and among all other oil samples as the number of frying cycle increases. Based on the standard set by the Codex Alimentarius for refined oil (10 meq 02/kg oil), such as the coconut oil used in this study, the oil should be used for only three times only to conform with the set standards for peroxide and acid value so that the welfare on the consuming public will be of topmost priority. The pairing of these two tests is a good measure for oily quality assessment.
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