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This article examines the question of safety of usage of cooking oil in commercial food preparation.
Rudakova Mariya Yur'evna

Post-graduate student, the department of Biotechnology and Technology of Products of Bioorganic Synthesis, Moscow State University of Food Production

125080, Russia, Moscow, Volokolamskoe Shosse 11, office #415

Nikolaeva Yuliya Vladimirovna

Senior Educator, the department of Biotechnology and Technology of Products of Bioorganic Synthesis, Moscow State University of Food Production

125080, Russia, Moscow, Volokolamskoe Shosse 11, office #415



This article examines the question of safety of the usage of cooking oils in commercial food industry. The safety of cooking oil is affected by the fatty acid content, as well as the regimes and continuation of the use with low coefficient of oil renewal. This causes free-radical oxidization of fats. Foods fried in such conditions become harmful to health and can lead to various diseases. Due to growing popularity of deep fried food products, the question of safety of such foods becomes more pressing. The research involved sample tests of oil for oxidization level extracted from several deep fried foods across various restaurants. Further research was dedicated to increasing antioxidant stability of the frying oils. The oil samples revealed the need to create new cooking oils with better composition. The conducted research proves the efficiency of using tocopherols to improve resistance of cooking oil to oxidization. There is a need to introduce norms on control of the peroxide value in the food industry on delivery, as well as in prepared products.

Keywords: free radicals, frying, induction time, antioxidant activity, oxidation, peroxide value, tocopherols, antioxidants, cooking oil, Palm oil



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This article written in Russian. You can find full text of article in Russian here .

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