TITLE:
Evolution of Oil Quality Parameters (Peanut, Palm, Soybean and Sunflower) According to the Number of Fryings
AUTHORS:
Papa Guedel Faye, Samba Balde, Khadim Niane, Oumar Ibn Khatab Cisse, Alioune Sow, Omar Toure, Nicolas Cyrille Ayessou, Mady Cisse
KEYWORDS:
Vegetable Oils, Frying, Peroxide Value, Acid Value, Stability, Color
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.16 No.9,
September
28,
2025
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 Alimentarius (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·O2·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·O2·kg−1) and soybean (3.493 Meq·O2·kg−1) oils were found to be the most resistant, followed by sunflower (3.994 Meq·O2·kg−1) and peanut (5.722 Meq·O2·kg−1) oils. This work highlights the importance of choosing oil based on its behavior when frying.