Quality indicators based rapid test kits for detection of frying oil quality: A review
Sumaiya Fatima, Vivek Kumar, Geeta Bhadauria, Himanshu Verma
Abstract
The use of oils and fats for frying meals repeatedly causes significant changes in their physical and chemical characteristics. Because of growing health concerns, the assessment of the quality of reused oils has gained a lot of attention, since it is important in identifying the discarding point of the oils. Official analytical procedures employed in laboratories for this purpose need skill, time, and a significant amount of solvent usage. Several rapid test kits based on physical and chemical parameters of oil viz. Fri-Check, Viscofrit, Food oil sensor, Capsens 5000, Food oil monitor, TPM Verifry, Oxifrit, Safetest Peroxide, FFA kit, 3 M oil quality test strips have been developed to simplify oil testing in commercial frying lines, restaurants and food establishment. These test kits typically include a portable apparatus or colorimetric reaction capable of assessing a single parameter directly or indirectly. Besides, the practice of using repeatedly heated oil is very common in food establishments, thence, its essential for rapid assessment of the frying oil quality. This review paper includes the frying concept, health impacts of reusing the frying oil and principle, utility and efficiency of various quality indicators based rapid test kits.