ArticleThe Malaysian journal of medical sciences : MJMS2012
Deep-fried keropok lekors Increase Oxidative Instability in Cooking Oils.
Article in The Malaysian journal of medical sciences : MJMS, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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Who cites it
4 citing papers in PubMed.
- Effect of endemic dietary herb extracts on mitigating acrylamide formation and sensory attributes of potato chips through repeated frying cycles.Scientific reports · 2025Article
- Role of Allium cepa and Allium sativum extracts in oxidative stress, sperm parameters and histological abnormalities induced by deep-frying oil in testis.Scientific reports · 2025Article
- Article
- Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil.Toxicology reports · 2016Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThis study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips.
methodsA kilogramme of keropok lekors or potato chips was fried in 2.5 L of palm or soybean oil at 180 °C for 10 minutes. The frying process was repeated once and four times to obtain twice-heated and five-times-heated oils. The peroxide value and fatty acid composition of the oils were measured.
resultsFrequent heating significantly increased the peroxide values in both oils, with the five-times-heated oils having the highest peroxide values [five-times-heated palm: 14.26 ± 0.41 and 11.29 ± 0.58 meq/kg vs fresh: 2.13 ± 0.00, F (3,12) = 346.80, P < 0.001; five-times-heated soybean: 16.95 ± 0.39 and 12.90 ± 0.21 meq/kg vs fresh: 2.53 ± 0.00 oils, F (3,12) = 1755, P < 0.001, when used to fry keropok lekors and potato chips, respectively]. Overall, both oils showed significantly higher peroxide values when keropok lekors were fried in them compared with when potato chips were fried. In general, the heated soybean oil had significantly higher peroxide values than the heated palm oil. Fatty acid composition in the oils remained mostly unaltered by the heating frequency.
conclusionkeropok lekors, when used as the frying material, increased the peroxide values of the palm and soybean oils. Fatty acid composition was not much affected by the frequency of frying or the fried item used.
Indexed as
Identifiers
23613649PMC3629680What OpenQuestion holds
Registered trials
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