RESEARCH ON QUALITY OF FOOD FRYING OILS USED IN COMMERCIAL RESTAURANTS

The aim of this research is to evaluate the quality of oils used in the frying process in commercial restaurants. Oil samples were collected from deep fryers in two commercial restaurants in the area of Bosnia and Herzegovina. One of the restaurants used partially hydrogenated oil and the other sunflower oil. The analysis samples were collected during one 12-hour shift, in two-hour intervals. Physico - chemical parameters, changes in fatty acid composition during frying, and the presence of metals were analyzed. The research results have shown that there is a statistically significant difference (p < 0.05) between all analyzed parameters, for both types of oils. During frying, the composition of fatty acids for both oils changes significantly. Total oxidation value for partially hydrogenated oil was increased from 2.165 to 55.983 mg/kg oil, and for sunflower oil from 15.332 to 153.888 mg/kg. During frying, there is an increase in the metal content (p < 0.05) in the tested oils.

Trans-Fats Declaration, Awareness and Consumption in Saudi Arabia

Hydrogenatedoil(HO) has been considered one of the major sources of artificial trans-fats that is associated with various public health problems. In the present work, a cross-sectional survey was conducted tomonitortrans- fats recording approaches in some food package(N=181) collected from some Saudi markets, 2014-2016. Assessment of participants awareness of HO and consumption frequencies of selected products that listed trans-fats in their package were also conducted based on interview questionnaires (N=302).Data collected from information existing on food package, such as ingredients list, and nutrition facts label as well as nutrition claims showed that 30.39% of the products listed ingredients containing trans-fat such as hydrogenated oil, partially hydrogenated oil, margarine and hydrogenated fats. Questionnaire data analysis showed that only 35.1% of the participants heard of HO and 4% thought that HO is unhealthy. Significant positive correlation was found between participant’s education level and hearing about HO (0.69 at 0.01 level) as well as reading the food label (0.87 at 0.01 level). Cakes, wafers and pastries were highly consumed (two-three times per day)by 37.4%, 24.5%and 44.4 %, respectively by participants. Although, one third of collected packaged food products recording ingredients containing trans-fats in the ingredients list such as vegetable fat, HO, margarine and partially HO, only 20% of these products reported trans-fats content. Therefore, more attention should be payed to reevaluate the food label legalization. Furthermore, health education programs about trans-fats sources and related disease are strongly recommended.