Quality Changes in Fresh and Recycled Frying Oil in Nigeria

نویسندگان
Adu, O.B. ID 1
Ogun, S.O. ID 2
Ogunrinola, O. ID 3
Yusuf, A. ID 4
Malik, Q. ID 5
Fajana, O. ID 6
Olaitan, S. ID 7
Akinola, O. ID 8
Elemo, B.O. ID 9

1 Department of Biochemistry, Lagos State University, Ojo, Lagos, PMB 0001, LASU Post Office, Ojo, Lagos, Nigeria

2 Department of Biochemistry, Lagos State University, Ojo, Lagos, PMB 0001, LASU Post Office, Ojo, Lagos, Nigeria

3 Department of Biochemistry, Lagos State University, Ojo, Lagos, PMB 0001, LASU Post Office, Ojo, Lagos, Nigeria

4 Department of Biochemistry, Lagos State University, Ojo, Lagos, PMB 0001, LASU Post Office, Ojo, Lagos, Nigeria

5 Department of Biochemistry, Lagos State University, Ojo, Lagos, PMB 0001, LASU Post Office, Ojo, Lagos, Nigeria

6 Department of Biochemistry, Lagos State University, Ojo, Lagos, PMB 0001, LASU Post Office, Ojo, Lagos, Nigeria

7 Department of Biochemistry, Lagos State University, Ojo, Lagos, PMB 0001, LASU Post Office, Ojo, Lagos, Nigeria

8 Department of Biochemistry, Lagos State University, Ojo, Lagos, PMB 0001, LASU Post Office, Ojo, Lagos, Nigeria

9 Department of Biochemistry, Lagos State University, Ojo, Lagos, PMB 0001, LASU Post Office, Ojo, Lagos, Nigeria

doi
10.18502/jfqhc.13.1.21377
چکیده

Background: Fried food business is common among street vendors in Nigeria, many of whom reuse frying oils repeatedly due to economic constraints and limited regulatory oversight. Repeated use of frying oil results in physical and chemical degradation, which introduces toxic compounds into the food. This work aimed to determine the ...

کلیدواژه‌ها
Acrylamide, Polycyclic Aromatic Hydrocarbons, Fatty Acids