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Quality Assessment of Frying Oil from some Restaurants
in Al-Ahsa City, Saudi Arabia

The oxidation and hydrolysis products of frying oil greatly affect human health. The qualities of twenty-one samples of both fresh and in-use frying oils collected from some restaurants in Al-Ahsa, Saudi Arabia were assessed. In fresh oil, the free fatty acids (FFAs), p-anisidine value (p-AV), total polar compounds (TPCs), and value of total oxidation (TOTOX), were of acceptable quality, while their peroxide value (PV) in some sample was above the recommended limit. For the in-use oils, 9.5% had an FFA level above 2%. Additionally, the PV of in-use oil was 38% above the suggested limit, whereas 81% of in-use oil was beyond the recommended level for TOTOX. The inuse oil contained more conjugated diene and triene than fresh oil. The refractive index, viscosity, and color increased in all in-use oil samples compared to fresh oil. Significant correlations between most parameters were observed. Institutions responsible for food control and inspection should consider these results for consumer health.