EFFECT OF ZINGIBER OFFICINALE ON FATTY ACID VALUE COMPOSITION OF EDIBLE VEGETABLE OIL USED IN FRYING SAMOSA.”
Abstract
The repeated use of vegetable oils during deep frying leads to oxidative deterioration, which alters the fatty acid composition and reduces oil quality. Natural antioxidants from plant sources have been explored as potential stabilizers of frying oils. This study investigated the effect of Zingiber officinale on the fatty acid value composition of edible vegetable oil used in frying samosa. Fresh ginger extract was incorporated into vegetable oil prior to frying, and the oil was subjected to repeated heating cycles during samosa preparation. The fatty acid values and oxidative stability of the oil were analyzed and compared with untreated oil samples. Results indicated that oils treated with ginger extract showed lower levels of fatty acid degradation and improved oxidative stability compared to the control samples. The antioxidant compounds present in ginger, such as gingerols and shogaols, likely contributed to the reduction of lipid oxidation and preservation of oil quality. The findings suggest that ginger may serve as a natural antioxidant capable of slowing the deterioration of frying oils. Therefore, incorporating ginger extracts into frying oils could help maintain oil quality and potentially reduce the health risks associated with the consumption of oxidized fats.
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