Hazards of reused cooking oil

Abstract

Reused cooking oil is the oil which is used more than one time and contains less than 25% (by weight) of polar compounds. Degenerative reused cooking oil is the oil which is used more than two times and contains more than 25% (by weight) of polar compounds. Major raw material of fried foods is oil. Therefore, usefulness of consumed fried foods depends on the quality of cooking oil. When the oil is heated up while cooking, chemical change occurs due to the reactions of hydrolysis, oxidation, and polymerization. These reactions cause degeneration of the oil, i.e. black color, rancid smell, lower smoke point, bubbled, increased viscosity, and generation of toxic substances called polar compounds. This substance can cause high blood pressure, heart disease, and coronary artery disease. Furthermore, the reused cooking oil also contains polycyclic aromatic hydrocarbons (PAHs) - toxic mutagens which can cause cancer.