مقارنة الزيوت النباتية قبل وبعد القلي

Abstract

This study was conducted to identify some of the quantitative and qualitative characteristics of oil samples sold in the city of Misurata by studying the quality and validity of the oil before and after frying.  In this study were selected several kinds of oils which are corn oils, sunflower oil, olive oil and mixture of soybean, sunflower and Arab palm oils. Laboratory analysis included acidity, saponification value, ester, peroxide value, detection rancidity and some metal mineral elements such as zinc, cadmium, copper, iron, lead and manganese. The results of chemical analyses for this study estimates exceeding allowable limits to No. peroxide for all samples studied except one sample were equal to the allowable limits and that most of the samples studied exceeding allowable limits regarding zinc and cadmium. This study also showed low concentrations of some elements in samples of fried oil and raising in fresh oil samples perhaps the reason is due to the extraction of metal by fried food.