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The objective of research was to study the frying practices, conditions and the quality of frying oils used by eateries. Frying practices of 21 individually owned eateries in Tokha municipality were surveyed and physicochemical properties of in-use frying oils were investigated, and the quality of fresh oils found in market was evaluated. Specific gravity and viscosity of in-use samples ranged from 0.90–0.923 and 442.36–1188.72 millipoise respectively. Peroxide value of 47.61% in-use frying oil samples exceeded permitted level, while Acid value ranged from 0.22–1.38 mg KOH/g oil. Iodine value of in-use samples ranged from 78.73–125.01 g I₂ / 100 g, Para-anisidine value varied from 5.12 to 18.88, Total Polar Compounds of in-use samples ranged from 3.14–32.21%, Total oxidation value of in-use samples ranged from 13.58 to 88.51 meq/kg, and Refractive index ranged from 1.467 to 1.47. The qualitative data suggested that practice of reselling used oil was common and many operators weren’t aware about carcinogenic compounds formed during repeated heating. PV of 10 samples was out of safety limit which indicated that in-use frying samples were severely degraded. Physicochemical parameters of fresh oil samples were within acceptable limits. Study's findings can assist policymakers to develop appropriate policies to assure food safety and preserve consumer health.
Poudel et al. (Wed,) studied this question.