Deep-fried keropok lekors increase oxidative instability in cooking oils

Kamisah Yusof, Suhaimi Shamil, Mohd Jadi Nabillah, Sin Yee Kong, Nazurah Alfan Sulai Hamizah, Qodriyah Mohd Saad, Nur Azlina Mohd Fahami, Azman Abdullah, Kamsiah Jaarin

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Background: Background: This study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips. Method: A kilogramme ofkeropok lekors or potato chips was fried in 2.5 L of palm or soybean oil at 180 °C for 10 minutes. The frying process was repeated once and four times to obtain twice-heated and five-times-heated oils. The peroxide value and fatty acid composition of the oils were measured. Results: Frequent heating significantly increased the peroxide values in both oils, with the five-times-heated oils having the highest peroxide values [five-times-heated palm: 14.26 ± 0.41 and 11.29 ± 0.58 meq/kg vs fresh: 2.13 ± 0.00, F (3,12) = 346.80, P < 0.001; five-times-heated soybean: 16.95 ± 0.39 and 12.90 ± 0.21 meq/kg vs fresh: 2.53 ± 0.00 oils, F(3,12) = 1755, P < 0.001, when used to fry keropok lekors and potato chips, respectively]. Overall, both oils showed significantly higher peroxide values when keropok lekors were fried in them compared with when potato chips were fried. In general, the heated soybean oil had significantly higher peroxide values than the heated palm oil. Fatty acid composition in the oils remained mostly unaltered by the heating frequency. Conclusion: Keropok lekors, when used as the frying material, increased the peroxide values of the palm and soybean oils. Fatty acid composition was not much affected by the frequency of frying or the fried item used.

Original languageEnglish
Pages (from-to)58-63
Number of pages6
JournalMalaysian Journal of Medical Sciences
Volume19
Issue number4
Publication statusPublished - Oct 2012

Fingerprint

Cooking
Peroxides
Oils
Soybean Oil
Solanum tuberosum
Fatty Acids
Heating
Soybeans
palm oil

Keywords

  • Deep frying
  • Keropok lekors
  • Palm oil
  • Peroxide value
  • Soybean oil

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Yusof, K., Shamil, S., Nabillah, M. J., Kong, S. Y., Hamizah, N. A. S., Mohd Saad, Q., ... Jaarin, K. (2012). Deep-fried keropok lekors increase oxidative instability in cooking oils. Malaysian Journal of Medical Sciences, 19(4), 58-63.

Deep-fried keropok lekors increase oxidative instability in cooking oils. / Yusof, Kamisah; Shamil, Suhaimi; Nabillah, Mohd Jadi; Kong, Sin Yee; Hamizah, Nazurah Alfan Sulai; Mohd Saad, Qodriyah; Mohd Fahami, Nur Azlina; Abdullah, Azman; Jaarin, Kamsiah.

In: Malaysian Journal of Medical Sciences, Vol. 19, No. 4, 10.2012, p. 58-63.

Research output: Contribution to journalArticle

Yusof, Kamisah ; Shamil, Suhaimi ; Nabillah, Mohd Jadi ; Kong, Sin Yee ; Hamizah, Nazurah Alfan Sulai ; Mohd Saad, Qodriyah ; Mohd Fahami, Nur Azlina ; Abdullah, Azman ; Jaarin, Kamsiah. / Deep-fried keropok lekors increase oxidative instability in cooking oils. In: Malaysian Journal of Medical Sciences. 2012 ; Vol. 19, No. 4. pp. 58-63.
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abstract = "Background: Background: This study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips. Method: A kilogramme ofkeropok lekors or potato chips was fried in 2.5 L of palm or soybean oil at 180 °C for 10 minutes. The frying process was repeated once and four times to obtain twice-heated and five-times-heated oils. The peroxide value and fatty acid composition of the oils were measured. Results: Frequent heating significantly increased the peroxide values in both oils, with the five-times-heated oils having the highest peroxide values [five-times-heated palm: 14.26 ± 0.41 and 11.29 ± 0.58 meq/kg vs fresh: 2.13 ± 0.00, F (3,12) = 346.80, P < 0.001; five-times-heated soybean: 16.95 ± 0.39 and 12.90 ± 0.21 meq/kg vs fresh: 2.53 ± 0.00 oils, F(3,12) = 1755, P < 0.001, when used to fry keropok lekors and potato chips, respectively]. Overall, both oils showed significantly higher peroxide values when keropok lekors were fried in them compared with when potato chips were fried. In general, the heated soybean oil had significantly higher peroxide values than the heated palm oil. Fatty acid composition in the oils remained mostly unaltered by the heating frequency. Conclusion: Keropok lekors, when used as the frying material, increased the peroxide values of the palm and soybean oils. Fatty acid composition was not much affected by the frequency of frying or the fried item used.",
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AU - Yusof, Kamisah

AU - Shamil, Suhaimi

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AU - Hamizah, Nazurah Alfan Sulai

AU - Mohd Saad, Qodriyah

AU - Mohd Fahami, Nur Azlina

AU - Abdullah, Azman

AU - Jaarin, Kamsiah

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N2 - Background: Background: This study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips. Method: A kilogramme ofkeropok lekors or potato chips was fried in 2.5 L of palm or soybean oil at 180 °C for 10 minutes. The frying process was repeated once and four times to obtain twice-heated and five-times-heated oils. The peroxide value and fatty acid composition of the oils were measured. Results: Frequent heating significantly increased the peroxide values in both oils, with the five-times-heated oils having the highest peroxide values [five-times-heated palm: 14.26 ± 0.41 and 11.29 ± 0.58 meq/kg vs fresh: 2.13 ± 0.00, F (3,12) = 346.80, P < 0.001; five-times-heated soybean: 16.95 ± 0.39 and 12.90 ± 0.21 meq/kg vs fresh: 2.53 ± 0.00 oils, F(3,12) = 1755, P < 0.001, when used to fry keropok lekors and potato chips, respectively]. Overall, both oils showed significantly higher peroxide values when keropok lekors were fried in them compared with when potato chips were fried. In general, the heated soybean oil had significantly higher peroxide values than the heated palm oil. Fatty acid composition in the oils remained mostly unaltered by the heating frequency. Conclusion: Keropok lekors, when used as the frying material, increased the peroxide values of the palm and soybean oils. Fatty acid composition was not much affected by the frequency of frying or the fried item used.

AB - Background: Background: This study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips. Method: A kilogramme ofkeropok lekors or potato chips was fried in 2.5 L of palm or soybean oil at 180 °C for 10 minutes. The frying process was repeated once and four times to obtain twice-heated and five-times-heated oils. The peroxide value and fatty acid composition of the oils were measured. Results: Frequent heating significantly increased the peroxide values in both oils, with the five-times-heated oils having the highest peroxide values [five-times-heated palm: 14.26 ± 0.41 and 11.29 ± 0.58 meq/kg vs fresh: 2.13 ± 0.00, F (3,12) = 346.80, P < 0.001; five-times-heated soybean: 16.95 ± 0.39 and 12.90 ± 0.21 meq/kg vs fresh: 2.53 ± 0.00 oils, F(3,12) = 1755, P < 0.001, when used to fry keropok lekors and potato chips, respectively]. Overall, both oils showed significantly higher peroxide values when keropok lekors were fried in them compared with when potato chips were fried. In general, the heated soybean oil had significantly higher peroxide values than the heated palm oil. Fatty acid composition in the oils remained mostly unaltered by the heating frequency. Conclusion: Keropok lekors, when used as the frying material, increased the peroxide values of the palm and soybean oils. Fatty acid composition was not much affected by the frequency of frying or the fried item used.

KW - Deep frying

KW - Keropok lekors

KW - Palm oil

KW - Peroxide value

KW - Soybean oil

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