Analysis of Total Polar Material in Selected Indian Snack’s Fried Oil

The study was envisaged to examine the quality of frying oil used by street food vendors for two of the most popular food items viz. Samosa and Jalebi in India. Changes in the quality of frying oil were analysed by analysing the total polar material (TPM) content in the oil using an oil tester and Attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy. Total 143 oil samples were collected at different frying times, i.e. 0, 2 and 4 h from five different Samosa and Jalebi vendors. In both the fried food oil samples, TPM content increased with increasing frying time. The TPM content in the 4 h fried oil samples of Jalebi was significantly (p< 0.001) higher than the samosa fried oil. Partial Least Square Regression (PLS) model based on the 1st derivative FTIR spectra exhibited good prediction capability for TPM values with a high regression coefficient (R2 ≥ 0.99) and low root mean square error (RMSE).

Reused Plant Fried Oil: A Case Study with Home-Made Soaps

The study aimed to analyze the possibility of waste frying oil utilization in home-made soap production. Soaps were made from unheated and fried rapeseed, sunflower and palm oils that had total polar material (TPM) values up to 24%. Physicochemical and microbial analyses were performed on produced samples to check their quality. The hardness increased with the degradation level of rapeseed and palm oils, and opposite findings were obtained for sunflower-made soaps. The highest malondialdehyde (MDA) contents were recorded for sunflower oil-made samples, with the maximum of 6.61 µg/g, and the lowest for the palm oil-made samples, with the maximum of 0.94 µg/g. The antimicrobial assessment showed no significant (p > 0.05) differences between control soap samples and soaps made of oils with the highest TPM value. Gram-positive bacteria (methicillin-resistant Staphylococcus aureus: MRSA) were the most sensitive chosen microorganisms, compared to Gram-negative bacteria and yeasts. The obtained results did not show exact differences between experimentally produced soap samples from fried or not fried oils; these findings highlight the potential of home-made soap production from this byproduct.

PENGUJIAN SIFAT FOTOKATALIS LAPISAN TIPIS TiO2 PADA PRODUK DEGRADASI JELANTAH MENGGUNAKAN ELEKTROOPTIS

Mutu jelantah lebih rendah dibandingkan minyak goreng baru, karena mengandung produk-produk degradasi (radikal bebas, molekul lemak jenuh, total polar material, dan polimer). Jumlah produk degradasi dalam jelantah dapat diturunkan menggunakan lapisan tipis TiO2 yang memiliki sifat fotokatalis. Lapisan tipis TiO2 dibuat dengan mencampurkan TTiP dan AcAc dengan perbandingan molar 1:2. Campuran dideposisikan di atas substrat kaca dengan metode spray coating pada suhu 450 oC. Sebagian lapisan tipis yang sudah di-coating kemudian dianil pada suhu 500 oC selama 2 jam. Proses penurunan produk degradasi dalam minyak goreng dilakukan menggunakan lapisan tipis TiO2 tanpa anil dan lapisan tipis TiO2 yang dianil secara terpisah melalui proses fotokatalis. Proses fotokatalis dilakukan menggunakan matahari selama 5 jam. Keberadaan produk-produk degradasi dalam minyak goreng dikaji berdasarkan perubahan sudut polarisasi cahaya minyak goreng. Besarnya perubahan sudut polarisasi minyak goreng sebanding dengan jumlah produk degradasi. Tidak ada perbedaan yang signifikan pada kedua jenis lapisan tipis TiO2 dalam menurunkan produk degradasi. Setelah proses fotokatalis selama 5 jam, kedua jenis lapisan tipis TiO2 berhasil menurunkan jumlah produk degradasi yang sama yaitu hingga 71,43%. Hasil tersebut menunjukkan kedua jenis lapisan tipis TiO2 mampu mengurangi produk degradasi dalam jelantah.

Impact of Potato Chips Frying on the Quality Characteristics of Rapeseed Oil

The quality of rapeseed oil, as affected by potato chips frying at 180°C for 14 h, was investigated. The purpose of the study was to find out the quality deterioration of rapeseed oil with respect to time as affected by potato chips frying and to find the treatment that can be used for quality control. The parameters evaluated were refractive index, color, total polar material, free fatty acids, iodine value and peroxide value. There was a gradual increase in refractive index and color with time of frying which was found to be significant (P < 0.05) in the latter. Iodine value decreased significantly (P < 0.05) with time of frying. Peroxide value increased significantly (P < 0.05) with time of frying. After 14 h of frying, the total polar materials were 20.7 percent, indicating the need for replenishment or refinement of rapeseed oil. The refinement condition was realized when the excessive sodium silicate and activated bleaching earth added was 9 percent, the weigh ratio of excessive sodium silicate to activated bleaching earth was 1:4, the reaction temperature was 90°C, the reaction time was 35 min, and the rate of refining was 86.3 percent. It was found a new way to recover the frying oil.