The effects of reused frying oils on edibility and health in catering industry of Afyonkarahisar province and recyclibility of these oil into Turkish economy

In this study, significant fatty acids, trans fatty acids, peroxide value and free fatty acids of twenty five samples collected from general restaurants, fast-food restaurants and catering companies in Afyonkarahisar province and neigbourhood were analyzed. Fresh sunflower oil was used as reference oil, 15 time frying was made in same oil 50 g potato pieces were fried at 180 °C with 3 minutes in every frying intervals. Oleic, linoleic, linolenic, trans fatty acids, peroxide value and ffa of this fresh oil after every frying process were measured and compared to oils collected from different sources. The purpose of this study was to determine utilization level of frying oils for restaurant sector to reveal their effect on human nutrition and health and to detective contrubition of recycling oils to national economy. As a result of the study, free fatty acids level reached to maximum codex level % 0,6 at 8 th frying interval and this level in it reached % 0.3 codex level at thirth frying interval. This point is assumed as starting of rancidity level. 6 th frying interval gave 10 meq/kg of peroxide value and this point is accepted maximum codex level of Turkish Food Codex, but hidroperoxide occurance level of 5meq/kg seemed at thirth frying interval as a result of this findings it could be said that three times frying could be made and these oils must be filtered after each use and stored in cold conditions. Oil results collected from common restaurants, fast-food restaurants and catering companies in Afyonkarahisar province show that more than half of the these companies use these frying oils at least more than three times.2008, 74 pagesKey Words: Fried Vegatable Oils, Fried, Oil Chemistry, Health