Quality improvement of used fried rapeseed oil by treatment with activated charcoal and magnesium oxide

Ahmad, T. and Sattar, A. and Atta, S. and Zeb, A. and Ahmad, A. and Nagra, S. A. (2002) Quality improvement of used fried rapeseed oil by treatment with activated charcoal and magnesium oxide. Acta Alimentaria, 31 (3). pp. 289-295. ISSN 0139-3006

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Abstract

Rapeseed oil was used for frying of potato fillets (French fries) for 4 consecutive days at a rate of 20 minutes per day. The quality constants such as peroxide value (POV), anisidine value (AV), free fatty acid polar compounds (FFA%) and colour index (as OD at 420 nm) were determined before and after frying. The results showed an increasing pattern in the values of quality parameters. The POV increased from 4.42 to 17.00 meq kg^-1, AV from 8.37 to 65.60, FFA from 0.02 to 1.90% and colour (absorbance at 420 nm) from 0.16 to 2.20. Fried rapeseed oil was mixed separately with 3 levels of MgO (2, 4 and 6% w/w) and activated charcoal (2, 6 and 10% w/w). For all the treatments the average % improvement of quality indices was statistically analysed. Increasing levels of both activated carbon and MgO significantly affected (P<0.05) the different quality parameters tested so far.

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