Quality of Reused Frying Oils from Various Fried Food Vendors in Ho Municipality

نویسندگان
Sotobe , B.A. ID 1
Annan-Asare , J. ID 2
Daitey , E.A. ID 3
Aboagye , G. ID 4
Danyo , R.E. ID 5
Tuah , B. ID 6
Jato , J. ID 7

1 Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Volta Region, Ghana

2 Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Volta Region, Ghana, Department of Biochemistry and Biotechnology, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti Region, Ghana

3 Department of Pharmaceutical Chemistry and Microbiology, School of Pharmacy, University of Health and Allied Sciences, Ho, Volta Region, Ghana

4 Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Volta Region, Ghana

5 Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Volta Region, Ghana

6 Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Volta Region, Ghana

7 Department of Pharmacognosy and Herbal Medicine, School of Pharmacy, University of Health and Allied Sciences, Ho, Volta Region, Ghana

doi
10.18502/jfqhc.11.3.16591
چکیده

Background: Frying makes food tasty; therefore, most people prefer the intake of fried foods to unfried foods. Oil for frying is mostly used again due to cost, and this can pose health hazards to the consumer. The aim of this study was to evaluate the quality of reused frying oils. ...

کلیدواژه‌ها
Food Handling, Fatty Acids, Esters, Oxidative Stress, Peroxides