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Evolution of Oil Quality Parameters (Peanut, Palm, Soybean and Sunflower) According to the Number of Fryings
Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
National Higher School of Agriculture, Iba Der THIAM University, Thiès, Senegal
Faculty of Agronomic Sciences, Aquaculture and Agri-Food Technologies, Gaston Berger University, Saint-Louis, Senegal
Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
Center for Studies on Food Safety and Functional Molecules (CESAM), Dakar, Senegal
Faculty of Agronomic Sciences and Food Technologies, Cheikh Ahmadou Bamba Khadim University (UCAK), Touba, Senegal
- 1 Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
- 2 Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
- 3 Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
- 4 National Higher School of Agriculture, Iba Der THIAM University, Thiès, Senegal
- 5 Faculty of Agronomic Sciences, Aquaculture and Agri-Food Technologies, Gaston Berger University, Saint-Louis, Senegal
- 6 Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
- 7 Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
- 8 Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), Department of Chemical Engineering and Applied Biology, Ecole Supérieure Polytechnique de Dakar, Sheikh Anta Diop University, Dakar, Senegal
- 9 Center for Studies on Food Safety and Functional Molecules (CESAM), Dakar, Senegal
- 10 Faculty of Agronomic Sciences and Food Technologies, Cheikh Ahmadou Bamba Khadim University (UCAK), Touba, Senegal
Food and Nutrition Sciences·Volume 16 (2025)·Pages 1371–1383·Published 8 September 2025·DOI10.4236/fns.2025.169079
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Abstract
Frying is one of the most widespread cooking methods worldwide, particularly in the food industry and catering. It involves the use of oils subjected to high temperatures, which cause physicochemical reactions that can alter their nutritional and organoleptic properties. This work aims to evaluate the quality of four vegetable oils subjected to eight 10-minute frying cycles at 180˚C. After each cycle, a sample is taken to analyze various parameters: acid value, peroxide value, browning, and color variation. The results show that after eight frying cycles, the acid value of all oils exceeds the limit set by the Codex Ali mentarius (0.60 mg KOH/g of oil), with respective values of 1.98 (peanut), 1.27 (palm), 1.03 (soybean), and 1.19 mg KOH/g (sunflower). Only soybean oil remained compliant with the standard up to the fifth frying (0.58 mg KOH/g). Peroxide values increased progressively in all oils, but remained below the threshold set by ISO 3960 (10 Meq·O 2 ·kg − 1 ) after eight cycles. In terms of stability to triglyceride degradation and color change, sunflower oil was found to be the most stable, followed by soybean, peanut, and finally palm oil. Regarding oxidation, palm (3.407 Meq·O 2 ·kg − 1 ) and soybean (3.493 Meq·O 2 ·kg − 1 ) oils were found to be the most resistant, followed by sunflower (3.994 Meq·O 2 ·kg − 1 ) and peanut (5.722 Meq·O 2 ·kg − 1 ) oils. This work highlights the importance of choosing oil based on its behavior when frying.
KeywordsVegetable OilsFryingPeroxide ValueAcid ValueStabilityColor
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