The purpose of this article is to compare the quality of three edibleoils derived from palm oil in Daloa’s city. The methodological approach of thearticle includes, on the one hand, a field survey determining the most usedoils and the number of frying carried out by the attieké-fish sellers. On theother hand, the physico-chemical parameters (refractive index, iodine index,saponification index, acid index and peroxide index) of these oils weredetermined. As aresult, the most used oils are A, B and C and are heated at least 3 times bythe attieké-fish sellers. After repeated heating, the values of the peroxide,saponification, refraction, iodine indices of oils A and B do not match thoseof the codex with the exception of the acid value. For oil C, only the acid andiodine indices correspond to the codex standards. Overall, the results of thestudy clearly show that the repeated heating of these oils has an influence onthe different physico-chemical properties studied.
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