Goodness comes from goodness given. We human beings are no different to this approach. Our body requires a full- fledged 3 way treatment-physically, mentally and material wise. Physically- through exercise, mentally-embracing positivity and material wise-gifting our body pure and good quality ingredients.
Today’s topic will shed light on the oil used for cooking, particularly the reused oil. Reusing edible oil for preparing food, mainly for deep-frying is a frequent practice in the commercial sector to keep a check on expenditure and increase profits. The simple reason being, such type of foods offer nice flavour, crispy texture juicy taste, and brownish colour, which are widely accepted by us.
Let’s see how it goes by?
As the reused oil is heated again, the oxidative degradation of oil lipid increase further, which in turn forms harmful compounds and reduces the antioxidant value of the edible oil. More the frying episodes, more is the oxidation. On the health front this is really harmful. When food is deep fried, cooking oil comes in contact with high temperature, due to moisture and air present. This results in the loss of quality and nutritional values of the edible oil. If it is a reused edible oil, which is heated then a series of chemical reactions take place, change the fat constitution of the oil through polymerization, oxidation, hydrolysis and isomerisation, finally ending up with lipid peroxidation. Lipid peroxidation is caused by a highly or volatile or non-volatile component. This includes free fatty acids, trans isomers, ketones, aldehydes, alcohols, hydrocarbons, cyclic and epoxy compounds. This also results in formation of dark colour off flavor and increase in viscosity. Further, the remaining lesser antioxidants in the oil will turn weak and will be unable to provide a shield against free radicals and oxidative damage. Usually the endogenous antioxidants in the vegetable cooking oil like Kriti Refined Oil offer natural resistance to oxidative deterioration.
What causes modification?
The modification of these enzymes might be caused due to the formation of reactive oxygen species (ROS) through auto-oxidation or enzyme catalysed the oxidation of electrophilic components present within multiple times used cooking oil. These factors lead towards the alteration of blood profiles such as cholesterol glucose, and creatinine.
So, how many times should the cooking oil be reused?
“If the need of reusing oil arises, it is advised that you should not heat it to the smoking point. If it happens, then the oil should be avoided for the next use. Therefore, there is nothing as such suggestive on the number of times you can re-heat cooking oils. The best thing to do is avoiding re-using leftover oil as much as possible. You can use the cooking oil for giving tadka or sautéing. Here the oil does not need to be heated till the smoke point.”
Effects of using reused oil
If food prepared form reused edible oil is consumed on a long term basis, we’ll invite troubles like diabetes, hypertension, vascular inflammation and can also disturb the cellular antioxidant defense.
What you should do with the Leftover Oil and you should know whether it safe to use?
- 1. If you want to keep the leftover oil, it is advised that you allow it to cool, then clear it of all food materials and at last preserve in an air tight glass bottle. You need to remove the food material because it may result in the oil becoming rancid while bringing it to use for cooking again.
- The preserved oil should be brought to use within a month’s time.
- While using the reused oil again, degradation should be looked into. It can be seen in the form of foam on the surface, a rancid odour, thick texture and a dark and murky appearance.
- If the reused oil is heated and it smokes before it reaches the desired frying temperature, then it should not be used.
- Keep a check on the amount of oil used, so that there is no leftover oil.
So, get on to reducing wastage, use Kriti Refined Oil instead that has the potential to enrich your health.