Knowledge and practice among deep fried food operators regarding oil quality under Kajang Municipal Council and determination of peroxide value in repeatedly heated cooking oil

Mohd Jailani, Nurul Natasha (2019) Knowledge and practice among deep fried food operators regarding oil quality under Kajang Municipal Council and determination of peroxide value in repeatedly heated cooking oil. [Project Paper] (Submitted)

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Abstract

Introduction: Night market food operators used the same cooking oil to deep-fry food such as fish ball, nuggets and other processed food. This practice will result in fats and oils undergo thermal and oxidative decomposition which formed toxic and harmful substances called peroxide. Prolong consumption of food that contained peroxide increased the risk of developing atherosclerosis and associated with increased total serum lipid and low density lipoprotein (LDL) level. Objectives: This research was conducted to determine the level of knowledge and practice regarding oil quality among deep fried street food operators in Kajang Municipal Council and to determine the peroxide value (PV) in repeatedly heated cooking oil. Methodology: This cross-sectional study (January until March 2019) involved a total of 130 deep fried street food operators and they were given a set of modified questionnaire to collect information such as socio-demographic, knowledge and practice on usage of repeatedly heated cooking oil and a total of 100ml of used cooking oil were collected to be analysed for peroxide value using American Oil Chemist Society (AOCS) Cd 8b-90. Results and Discussion: It was found that 76.9% of respondents scored high level for knowledge on the use of repeatedly heated cooking oil while 60% of respondents scored moderate level for practice on the use of repeatedly heated cooking oil. For the association between socio-demographic factors with peroxide value, there is no significant association shown. There is a significantly negative and weak association between practice and peroxide value (PV) where r= -0.299, p=0.001. Meanwhile, there is no significant association shown between knowledge and practice where r= -0.002, p= 0.986 and between practice and knowledge with peroxide value (PV) is r= -0.065, p=0.46 consecutively. Other than that, Wilcoxon Signed Rank test indicated that the peroxide value is statistically significant higher than AOCS Standard where Z= -3.162, p=0.002. It also found that 54.6% which is equivalent to 71 samples from total of 130 sample of cooking oil exceeding the limit (10mEqO2/kg). Conclusion: In conclusion, there is a significant negative association between practice and peroxide value where p<0.05 and Wilcoxon Signed Rank test indicated that the peroxide value is statistically significant higher than AOCS Standard where Z= -3.162, p=0.002. The knowledge level of respondents consider high but surprisingly their level of practice is still consider as moderate. Thus, we need to improve their practice especially when frying food. This issue can be a huge concern as the health of the food consumers may be affected if it was not managed properly by the relevant food authorities. Other than that, the local authority should perform surveillance monthly in order to ensure the peroxide value contained in the night market food operators were not exceeding the recommended standard. Keywords: Peroxide value, knowledge, practice, titration

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	09 Apr 2025 02:44
Last Modified:	09 Apr 2025 02:44
URI:	http://psaspb.upm.edu.my/id/eprint/2350

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