The effect of repetitive frying on physicochemical properties of refined, bleached and deodorized Malaysian tenera palm olein during deep-fat frying

Refined, bleached and deodorized tenera palm olein is widely used for domestic and commercial food frying. However, repeated heating and frying might lead to oil spoilage. This study focuses on the effect of deep-frying on physicochemical properties of repeatedly heated palm olein. Recycled palm olein was prepared by frying potato strips up to 5 cycles with potato-to-oil (g/ml) ratio of 3:20 prior to colour, density, viscosity, moisture content, contact angle, peroxide value and iodine value analyses. The fluctuation in the temperature of the oil was insignificant for every cycle (p > 0.05). The increase in red colour of the oil was significant (p