Grasas y Aceites, Vol 46, No 2 (1995)

Quality of used frying fats in fast food shops and restaurants of Andalusia

M. C. Dobarganes
Instituto de la Grasa (CSIC), Spain

G. Márquez-Ruiz
Instituto de la Grasa (CSIC), Sevilla, Spain


In this paper, analytical results obtained from 174 frying oil samples collected from 131 fast food shops and restaurants by Food Inspection Services, are summarized. Quantization of polar compounds indicated that about 35% of the samples had alteration levels higher than the limit established in the Spanish regulation for discarding frying fats (25% polar compounds). High levels of oxidized triglycerides and polymeric compounds were found in a significant number of oils which demonstrated the need for improving frying oil quality in this sector.


Andalusia; Fast food shops; Polar compounds; Used frying fat

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Copyright (c) 1995 Consejo Superior de Investigaciones Científicas (CSIC)

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