The Study of Physicochemical Properties of Edible Oil and Heated Oil and Evaluation of The Changes of Oil Characteristics After Reheating

Abstract

The physicochemical properties of edible oils are crucial elements of the human diet and play a vital role in protecting health and preventing disease. The study focused on the effects of heating and reheating on oil quality, which is of great interest to both the consumers and food industry. In this investigation, we considered analyzing samples of sunflower oil, soybean oil, mustard oil, olive oil and palm oil which are commonly used in food preparation. The samples were heated and reheated at specific temperatures and times, and their physical and chemical properties such as specific gravity, moisture content, saponification value, peroxide value, acid value and iodine value were measured using various analytical techniques. This thesis provides valuable insights into the physicochemical properties of edible oils and changes that occur when oil is reheated. Changes in the physicochemical properties of edible oils heated and reheated condition can lead to a loss of nutritional value and safety concerns, such as increased oxidative stress and inflammation, which have been linked to life threatening diseases like cancer and cardiovascular disease. Our findings indicated the importance of using fresh oil whenever possible and avoiding reheating whenever feasible, as this can help maintain the quality and safety of the food. Moreover, the development of new, more stable varieties of edible oil may be necessary to reduce the risks associated with oil degradation and rancidity. We also recommended further extensive research to explore the effects of different types of oils and cooking methods on oil quality, as well as the long-term health effects of consuming degraded or rancid oils.