Safety evaluation of individual non‐fried and fried sunflower oil,paraffin oil,jojoba oil and their binary mixtures on rat health |
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| Authors: | Radwan S. Farag Mostafa M. Farag Amany M. Basuny Rehab F. Mohammed |
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| Affiliation: | 1. Department of Biochemistry, Faculty of Agriculture, Cairo University, El‐Gamma St., P.O. 12613 Giza, Egypt;2. Department of Food Technology, Agriculture Research Center, El‐Gamma St., P.O. 12519 Giza, Egypt |
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| Abstract: | Sunflower, jojoba, paraffin oils and binary oil mixtures of sunflower, jojoba and sunflower–paraffin oils were continuously heated at 180 °C for 12 h. Aliquots of potato chips were fried in the aforementioned oil samples. Organoleptic tests were performed on fried chips and safety limits of the oil samples were measured by certain biochemical tests. Histopathological examinations of rat liver and kidney tissues were microscopically done. Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorised good. Histopathological examinations indicate changes in rat tissues of liver and kidney paralleled the biochemical data. In general, the results suggest that paraffin oil alone and in mixtures with sunflower oil have to ban its use in frying processes. |
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| Keywords: | Liver and kidney function tests microscopic examination non‐fried and fried oils organoleptic tests rats |
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