Yihao Classroom
Can cooking oil be reused?
In daily life, reusing cooking oil is common. During holidays, many fried foods are made, and to save oil, many people choose to reuse cooking oil. In addition, the number of times the oil is used in various street food stalls is countless.
The number of times a pot of oil is used in street food stalls is countless.
Can cooking oil be reused, and how many times can it be reused at most?
The reporter purchased six types of cooking oil from a supermarket, including blended cooking oil, peanut oil, olive oil, soybean oil, sunflower oil, and corn oil, and sent them to the Beijing Laboratory of Food Quality and Safety for testing.
The laboratory technician took a quantitative sample, 400 ml of each oil, and then took a fixed amount of chicken pieces. Each oil was repeatedly fried 7 times, and the oil sample was taken each time, for a total of 42 oil samples for testing and analysis.
Seven days later, the test results were revealed. As the number of frying times increased, the content curve of malondialdehyde in each oil showed an increasing trend.
Carcinogenicity of malondialdehyde:
Human digestion and absorption, respiration, movement, and reproduction are all enzyme-promoted reaction processes. Enzymes are the basis for cell survival.
Malondialdehyde seriously affects the activity of enzymes, accelerates the aging of organisms, damages the biological membranes of our cells, and has certain toxicity to our cells. It has a certain potential carcinogenicity.
The reporter found that these six oils themselves contain trace amounts of malondialdehyde. Among them, blended cooking oil has the highest malondialdehyde content, reaching 5.1 μg/kg, while peanut oil and soybean oil have the lowest malondialdehyde content, with a value of 0.29 μg/kg.
After being reused 3 times, although the malondialdehyde content of blended cooking oil, which originally had the highest malondialdehyde content, only increased by 2.8 times, the malondialdehyde content still ranked above the other five oils, reaching 14.6.
Except for blended cooking oil, the malondialdehyde content of the other five oils increased by about 10 times. Among them, soybean oil increased by 9 times, sunflower oil increased by 8.2 times, and corn oil increased by 8.3 times.
The largest increase in malondialdehyde content was peanut oil and olive oil, reaching 11.4 times and 9.6 times, respectively. The malondialdehyde content in peanut oil increased from 0.29 to 3.31, and the malondialdehyde content in olive oil increased from 0.31 to 3.00.
Moreover, after being reused 7 times, the malondialdehyde content in most cooking oils increased by about 30 times.
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