Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire)

作     者：Nazo Edith Kpata-Konan N’Zué Benjamin Yao Kalpy Julien Coulibaly Koffi Felix Konan 

作者机构：UFR Agroforesterie University Jean Lorougnon Guédé Daloa Côte d’Ivoire UFR Environnement University Jean Lorougnon Guédé Daloa Côte d’Ivoire Département Environnement et Santé Institut Pasteur de Côte d’Ivoire Abidjan Côte d’Ivoire 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2020年第11卷第1期

页      面：52-62页

学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

主　　题：Palm Oil Frying Attieké-Fish 

摘      要：The purpose of this article is to compare the quality of three edible oils derived from palm oil in Daloa’s city. The methodological approach of the article includes, on the one hand, a field survey determining the most used oils and the number of frying carried out by the attieké-fish sellers. On the other hand, the physico-chemical parameters (refractive index, iodine index, saponification index, acid index and peroxide index) of these oils were determined. As a result, the most used oils are A, B and C and are heated at least 3 times by the attieké-fish sellers. After repeated heating, the values of the peroxide, saponification, refraction, iodine indices of oils A and B do not match those of the codex with the exception of the acid value. For oil C, only the acid and iodine indices correspond to the codex standards. Overall, the results of the study clearly show that the repeated heating of these oils has an influence on the different physico-chemical properties studied.