Influence of Frying Practices on the Physico-Chemical Parameters of a Palm Oil Refined at DALOA (Cote dIvoire)

Palm oils are widely used in food and in particular for commercial frying. However, given the cost of this oil and to reduce expenses, people very frequently use cooking oil heated repeatedly, without taking into account the health effects. The aim of this study was to assess the influence of frying practices on the physico-chemical parameters of refined palm oil among traders in Daloa. Parameters such as iodine index, impurity, peroxide index, humidity, acid index and saponification index have been determined. The humidity of the oils after frying increases compared to the control oil. This humidity is between 0.26 and 0.36 % against 0.15 % for the witness. The peroxide index of frying oils varies between 11.63 and 30.35 meq of O2 / kg of oil and is higher than that of the control oil which is 8.94 meq of O2 / kg of oil. The acid index of frying oils increases with values ranging from 4.95 to 6.52 mg KOH / g of oil compared to a value of 0.50 mg KOH / g of oil for the control. The oil saponification index dropped after frying with values ranging from 143.24 - 200.49 mg KOH / g of oil compared to 201 mg KOH / g of oil for the control. The iodine value ranges from 28.14 - 62.62 mg KOH / g of oil for frying oils and is 76.62 mg KOH / g of oil for control oil. The impurity of frying oils is high and is between 0.14 and 1.28 % compared to 0.04 % for the control oil. Frying palm oil has caused changes in the Physico-chemical parameters of the oils. These different changes depend on the type of frying used. For our health, it would be good not to consume oil that has been used for several frying.