Effets des différentes fritures sur les qualités physico-chimiques et nutritionnelles des huiles.

Abstract

Our study focuses on two food oils marketed in Algeria. The objective of this study is to evaluate the impact of frying on both Elio and AFIA oils by monitoring physical parameters (humidity) and chemical (Acid index, saponification index, peroxide index and level of polar compounds). The results obtained allowed to deduct both fresh oils meet the standard of the Codex Alimentarius to the 3rd frying. Edible oils subjected to high temperatures being degrade. Quality is the most important aspect of which depends on their physicochemical characteristics. Qualitative analysis of Elio and Afia oils after 10 frying cycles shows that their components degrade in forming new compounds, the results of the level of polar compounds of elevated peroxide index and the variation of all the indices determined during frying