Study of some physical, chemical and nutritional properties of sunfl ower oils during frying of finger chips in locally restaurants

Abstract EN

The objective of this study was to investigate quality and safety of deep-fried oils collected from two types of locally restaurants; fast food and family style at four times.

The results included physiochemical properties of sunflower oil used for deep-frying and their biological consequences.

The results showed that the highest viscosity, refractive index (RI), and peroxide value (PV) were 63 cP, 1.4892, and 11.3 mEq/kg respectively, while the lowest smoking point 220 oC was observed in the fried-oil family restaurant.

Furthermore, the highest acid value (AV) 0.96g/100g was found in fried-oil for fast food restaurant.

The level of linoleic fatty acids was 56.14 mg/100 mg oil in the un-heated sunflower oil decrease to 53.33 and 52.55 mg/100 mg in the fast food oil and to family restaurant oil respectively.

Blood serum of rats fed with diet containing oxidized oil, from family and fast food restaurants compared with un-heated oil‐fed group.

The biochemical parameters analyzed indicated higher levels (P≤0.05) of plasma Total cholesterol(TC) 96.16 mg/dl were observed in fast food fried-oil fed group of rats compared to corresponding family restaurant oil groups 89.72 mg/100ml.

Significantly low levels (P≤0.05) of Triglyceride(TG) 59.72 mg/100ml, High Density Lipoprotein Cholesterol (HDL-c) 17.92 mg/100ml and raised Low Density Lipoprotein Cholesterol (LDL-c) 61.47 mg/100ml were noted in family restaurant fried-oil groups.

Serum Malondialdehyde(MDA) level was 4.33 nmol/ml in the family restaurant group compared to the 3.77nmol/ml in the fast food oil group, Although increment of liver enzymes; alkaline phosphatase (ALP), Alanine transaminase (ALT), Aspartate transaminase(AST) when compared with rats fed unheated oils.