Influence of frying parameters and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips production

Musliu Olushola Sunmonu; Mayowa Saheed Sanusi; Taofeekat Olabowale Jimoh; Aishat  Olamide Olukokun; Aliu  Olamide Oyedun

doi:10.57056/ajet.v7i1.14

Authors

Musliu Olushola Sunmonu Department of Food Engineering, University of Ilorin, Ilorin, Nigeria
Mayowa Saheed Sanusi Department of Food Engineering, University of Ilorin, Ilorin, Nigeria
Taofeekat Olabowale Jimoh Department of Food Engineering, University of Ilorin, Ilorin, Nigeria
Aishat Olamide Olukokun Department of Food Engineering, University of Ilorin, Ilorin, Nigeria
Aliu Olamide Oyedun Department of Food Engineering, University of Ilorin, Ilorin, Nigeria

DOI:

https://doi.org/10.57056/ajet.v7i1.14

Keywords:

Bitter yam, Fried chips, Frying, Cooking oil, Physiochemical composition

Abstract

Bitter yam is an underutilized but nutrient-dense tuber, and it has the potential of being converted to value-added bitter yam chips through the deep fat frying technique. This study aimed to investigate the influence of frying temperature, frying cycle and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips production. Response surface methodology was used to interact the effect of frying temperature (170℃, 180℃, 190℃), frying cycle (1^st, 2^nd and 3^rd cycle) and cooking oil type (soybean oil, coconut oil and peanut oils) on the viscosity, peroxide value, colour (L*, a* and b*), iodine value, free fatty acid (FFA), p-anisidine, saponification value and refractive index of the used cooking oil. The frying cycle significantly influenced the viscosity, peroxide value, iodine value, L*, b*, FFA and p-anisidine of the used cooking oil. The quadratic effect of cooking oil type affected the a* while the quadratic effect of the frying cycle influenced the refractive index of the used cooking oil. The used coconut oil had the highest viscosity (78.74), peroxide value (3.23), iodine value (80.10) and saponification value (203.21). However, the used peanut oil had the highest L* (25.39), p-anisidine (3.44), and refractive index (1.52) while soybean oil had the highest a*(4.40), b*(1.60) and FFA (62.16) at varied frying conditions. This information would be valuable to producers of bitter yam chips on cooking oil reusability.

References

Lima KCM, Freitas HD, Passos TS, Maciel BLL. The effect of using different oils and paper towel in vegetable oil absorption of fried recipes. Journal of Culinary Science and Technology, 2018; 17:1-12. https://doi.org/10.15428052.2018.1465503

Borela VL, de Alencar ER, Mendonça MA., Han H, Raposo, A, Ariza-Montes A, Araya-Castillo L, Zandonadi R. Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics. Int. J. Environ. Res. Public Health, 2022; 19, 606. https://doi.org/10.3390/ijerph19010606

Sibai H, Alrifaie H. The Effect of Frying Conditions on Sunflower Oil Attributes. Tikrit Journal of Engineering on Sciences, 2018; 25(2):52-58.

Guillaume C, De Alzaa F, Ravetti L. "Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating". Acta Scientific Nutritional Health; 2018; 2(6):02-11.

Li X., Nian B.B., Tan C.P., Liua Y.F., Xu Y.J. 2021. Deep-frying oil induces cytotoxicity, inflammation and apoptosis on intestinal epithelial cells. J. Sci. Food Agric., 2022; 102: 3160–3168,

https://doi.org/10.1002/jsfa.11659

Nayak P, Dash U, Rayaguru K, Kesavan R. Physio-chemical Changes during Repeated Frying of Cooked Oil. Journal of Food Biochemistry, 2015; 40(3):371-390

Josephine C, Thomas K, Peter KC. Impact of Frying on Iodine Value of Vegetable oils before and after deep frying in different types of food in Kenya. Journal of Scientific and Innovative Research, 2016; 5(5):193-196.

Jurić S, Jurić M, Siddiquec Md AB, Fathi M. Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. Food Reviews International, 2020; 38, 32-69

Qin P, Wang T, Luo Y. 2022. A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 2022;1-8. https://doi.org/10.1016/j.jafr.2021.100265

Dauber C, Carreras T, Daniel GC, Cabrera F, Liscano A, Vicente G, Britos A, Carro S, Cajarville C, Gámbaro A, Vieitez I. 2022. Adding sunflower or soybean oil to goat’s pasturebased diet improves the lipid profile without changing the sensory characteristics of milk. Journal of Applied Animal Research, 2022;50(1):204-212

Fanalli SL, Martins da Silva BP, Gomes JD, Ciconello FN, de Almeida VV, Freitas FAO, Moreira GCM, Vignato BS, Afonso J, Reecy J, Koltes J, Koltes D, Regitano LCA, Baileiro JCC, Freitas L, Coutinho LL, Fukumasu H, de Alencar SM, Filho AL, Cesar ASM. Effect of dietary soybean oil inclusion on liver related transcription factors in a pig model for metabolic diseases. Scientific Reports, 2022;12, 10318. https://doi.org/10.1038/s41598-022-14069-1

Zahran HZ, Tawfeuk HA. Physicochemical properties of new peanut (Arachis hypogaea L.) varieties. Oilseeds & fats Crops and Lipids (OCL), 2019; 26:19. https://doi.org/10.1051/ocl/2019018

Wongpattananukul S, Nungarlee U, Ruangprach A, Sulong S, Sanporkha P, Adisakwattana S, Ngamukote S. Effect of Inca peanut oil on omega-3 polyunsaturated fatty acids, physicochemical, texture and sensory properties in chicken sausage. LWT - Food Science and Technology, 2022; 163,113559

Zhang D, Guo X, Wang Q, Zhao L, Sun Q, Duan X, Cao Y, Sun H. Investigation on lipid profile of peanut oil and changes during roasting by lipidomic approach. LWT - Food Science and Technology, 2022; 154, 112594. https://doi.org/10.1016/j.lwt.2021.112594

Ndife J, Obot D, Abasiekong K. Quality Evaluation of Coconut (Cocos nucifera L) Oils Produced by Different Extraction Methods. Asian Food Science Journal, 2019; 8(4):1-10. https://doi.org/10.9734/AFSJ/2019/v8i429995

Mohamadi PS, Hivechi A, Bahrami H, Hemmatinegad N, Milan PB. 2022. Antibacterial and biological properties of coconut oil loaded poly (e-caprolactone)/gelatin electrospun membranes. Journal of Industrial Textiles, 2022; 51(1S) 906S–930S

Zulkifli Z, Rihayat T, Suryani S, Facraniah F, Habibah U, Audina N, Fauzi T, Nurhanifa N, Zaimahwati Z, Rosalina R. Purification Process of Jelantah Oil using Active Charcoal Kepok's Banana. AIP Conference Proceedings, 2018; 020022.

https://doi.org/10.1063/1.5082427

Leong X, Ng C, Jaarin K, Mustafa MR. Effects of Repeated heating of cooking oils on Antioxidant Content and Endothelial Function. Austin Journal of Pharmacology and Therapeutics, 2015; 3:1068.

Fweja LWT. The Effects of Repeated Heating on Thermal Degradation of Cooking Oil and its implication on Human Health. Journal of the Open University of Tanzania, 2019; 26(1).

Firestone, David and Martin, P.Y. (2000). Oils and Fat. AOAC Official Methods of Analysis, 2-69.

Martín-Alfonso MA, Rubio-Valle JF, Hinestroza JP, Martín-Alfonso JE. Impact of Vegetable Oil Type on the Rheological and Tribological Behavior of Montmorillonite-Based Oleogels. Gels, 2022; 8, 504 https://doi.org/10.3390/gels8080504

Cai Y, Wu J, Wang K, Dong Y, Hu J, Qu J, Tian D, Li J, Fu Q. Thermo‐controlled, self‐released smart wood tailored by nanotechnology for fast clean‐up of highly viscous liquids. SamrtMat, 2022;1-16. https://doi.org/10.1002/smm2.1133

Amirova LM, Andrianova KA, Amirova LR. Processing method, properties and application of functionally graded polymer materials based on the mixtures of poorly compatible epoxy resins. Polymers and Polymer Composites, 2021; 29(9S): S611-S621. https://doi.org/10.1177/09673911211014763

Wu G, Ge JC, Kim MS, Choi NJ. NOx–Smoke Trade-off Characteristics in a Palm Oil Fueled CRDI Diesel Engine under Various Injection Pressures and EGR Rates. Applied Sciences, 2022;12,1069. https://doi.org/10.3390/app12031069

National Agency for Food and Drug Administration and Control (NAFDAC). Fats and Oils Regulations, 2019;10-22

Godswill AC, Amagwula IO, Victory IS, Gonzaga AI. Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils. International Journal of Advanced Academic Research, 2018; 4:106-119

Deen A, Visvanathan R, Wickramarachchi D, Marikkar N, Nammi S, Jayawardanae BC, Liyanagea R. Chemical composition and health benefits of coconut oil: an overview. J. Sci. Food Agric. 2021; 101: 2182–2193. https://doi.org/10.1002/jsfa.10870

Youngsung K, Jinyoung C, Taeeun K. Oxidative Stability If Soybean Oil After Frying Under Different Storage Temperature. Culinary Science and Hospitality Research, 2018; 24(2):79-86

Babu AG. Effect of Deep-frying on Physicochemical Characteristics of Sunflower Oil. International Journal of Innovative Science and Research Technology, 2020; 5(2):176-180.

Omara T, Kigenyi E, Laker F, Adokorach M, Otim G, Kalukusu R, Musau B, Kagoya S, Victoria NB. Effects of Continuous Deep-fat Frying on the Physicochemical Properties of Assorted Brands of Edible Cooking Oils Sold in Greater Metropolitan Kampala. Asian Journal of Applied Chemistry Research, 2019; 3(2):1-13.

Manzoor S, Masoodi FA, Rashid R, Dar MM. Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries. LWT-Food Science and Technology, 2022; 163,1-12. https://doi.org/10.1016/j.lwt.2022.113576

Flakelar CL, Adjonu R, Doran G, Howitt JA, Luckett DJ, Prenzler PD. Phytosterol, Tocopherol and Carotenoid Retention during Commercial Processing of Brassica napus (Canola) Oil. Process, 2022;10,580. https://doi.org/10.3390/pr10030580

Sunisa W, Worapong U, Sunisa S, Saowaluck J, Saowakon W. Quality changes of chicken frying oil as affected of frying conditions. International Food Research Journal, 2011; 18(2):615-620.

Arab R, Casal S, Pinho T, Cruz R, Freidja ML, Lorenzo JM, Hano C, Madani K, Makhlouf LB. 2022. Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications. Molecules, Molecules, 2022; 27, 4508. https://doi.org/10.3390/molecules27144508

Sharma A, Bhardwaj A, Khanduja G, Kumar S, Bagchi S, Kaur R, Sharma M, Singla M, Ravinder T, Bhondekar AP, Devi BLAP. Food Analytical Methods, 2022; 15:2652–2663. https://doi.org/10.1007/s12161-022-02320-4

Awuchi CG, Ikechukwu OA, Igwe SV, Allan IG. Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils. International Journal of Advanced Academic Research, 2018; 4(4):106 – 119.

Abbas RK. Effect of Frying on Physicochemical Properties of Groundnut Oil. International Journal of Current Research, 2018; 10(12):75893-75896. https:doi.org/10.24941/ijcr.33290.12.2018.