Title : Effect of frying oil reuse on polycyclic aromatic hydrocarbons (HAP), trans fatty acids and acrylamide contents in fried Mackerel Fish involved in the sauce “Moyo” in Benin
Abstract:
Moyo is one of the main sauces of the gastronomy of Benin. It is essentially based on raw ingredients: fresh tomatoes, onion, a few drops of vegetable oil, salt, pepper and fish. Traditionally, it is prepared without heating and is eaten with dough (akassa, piron, kom). The current study aims to determinate the contents of degradation compounds produced during the interaction between the mackerel fish and frying oils during the preparation of “Moyo” food in Parakou. Therefore, the peroxide index and the neoformed contaminants (Trans fatty acids, acrylamide, polycyclic aromatic hydrocarbons) were determined. This work was performed on 15 samples of reused frying oils and 15 samples of fried makerel fish collected from Moyo food restaurant in the town of Parakou. The results obtained indicated that the peroxide index of the reused oil is 10.48 meqO2/kg and is slightly higher than the values recommanded by the Codex Alimentarius fixed at 10 meqO2/kg. The Trans-fatty acid concentration of the reused frying oils was 50.23%. The average acrylamide content of fried Makerel fish (56.3 μg/kg) is higher than the value recorded in the frying oil (17.76 μg/kg). The contents of the different HAPs determined in the reused oils are higher than those of the mackerel fish. The Benzo (a) pyrene concentrations of the both reused frying oil and mackerel fish are lower than the EU standard 1881/2011. Regular intake of mackerel fish fried using reused oils can lead on health risks to consumers as reused frying oils generate chemical contaminants that are harmful for human health.
Audience Take Away:
Regular intake of mackerel fish fried using reused oils can lead on health risks to consumers as reused frying oils generate chemical contaminants that are harmful for human health.
