Cooking oil rancidification during deep frying causes health hazards

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Prof. Dr. Dhrubo Jyoti Sen

Abstract

Many factors can affect the tendency of oil to become rancid. The first is too much exposure to air. Since oxidative rancidity is the most likely kind of rancidity to affect food oils, always want to keep those oils in bottles that are tightly capped. A tightly capped bottle will help prevent oil from being unnecessarily exposed to oxygen. The next factors are heat and light. Since both of these factors can also speed up the rancidity process, protection from heat and light are also important when it comes to your food oils. With respect to light best bet is to purchase oils in bottles made from darker (tinted) glass (usually dark brown or dark green glass). Oils can be stored in a cabinet that is lightproof. Many heat sensitive oils are best kept in the refrigerator where the temperature remains continuously low. Protecting of food oils from light and heat is a moment-by-moment process. For example, it means paying attention to the cooking place where it is placed a bottle of oil when using it in a recipe. Oil can’t be placed directly above a stove that is turned rancidification due to the increased risk of damage from heat. It also a trouble of capping the bottle whenever not pouring oil from it because if the cap is open then the thermolabile oil will undergo oxidation followed by rancidification and will become too hard to cap the bottle mouth.

Keywords: saturated fat, unsaturated fat, ω-3 fatty acids, ω-6 fatty acids, linoleic acid, α-linolenic acid, PUFA, rancidification, free radical, lipid peroxidation, malonaldehyde

Article Details

How to Cite
Sen, P. D. D. J. (2015). Cooking oil rancidification during deep frying causes health hazards. Journal of Drug Discovery And Therapeutics, 3(26). Retrieved from http://www.jddt.in/index.php/jddt/article/view/287
Section
Review Articles