Evolution of Oil Quality Parameters (Peanut, Palm, Soybean and Sunflower) According to the Number of Fryings

Frying is one of the most widespread cooking methods worldwide, particularly in the food industry and catering. It involves the use of oils subjected to high temperatures, which cause physicochemical reactions that can alter their nu- tritional and organoleptic properties. This work aims to evaluate the quality of four vegetable oils subjected to eight 10-minute frying cycles at 180˚C. After each cycle, a sample is taken to analyze various parameters: acid value, perox- ide value, browning,...