[ARTIKEL] 06 Feb 2023
Understanding Oxidation
Oxidation of cooking oil is a chemical degradation process that occurs in cooking oil which causes changes in color, aroma and taste. Cooking oil that has just been received from plants is of good quality and can be used as food raw material, but after a certain period of storage, oxidation can occur and affect the quality of the cooking oil.
Cooking oil oxidation is caused by several factors such as temperature, air, light, and contact with metal. High temperatures and air contaminated with oxygen and metals can accelerate the oxidation process. Cooking oil that is processed and stored for a long time can also speed up the oxidation process.
The oxidation process causes the formation of several products such as peroxides, aldehydes and ketones, which have an unpleasant odor and taste. Oxidized cooking oil can also be harmful to health because it contains compounds that are not good for the body.
To prevent oxidation of cooking oil, several things can be done, including:
- Store cooking oil in a tightly closed container free from air and light.
- Keeping the cooking oil storage temperature at a stable and low temperature.
- Avoid contact with metals such as iron and copper.
- Avoid excessive processing of cooking oil.
- Change cooking oil every few times to prevent excessive oxidation.
Cooking oil that has not been oxidized has many health benefits, such as containing monounsaturated fatty acids which are good for the heart, and has a low glycemic index so it is good for diabetics.
However, cooking oil that has been oxidized no longer has health benefits and can even be harmful to health if used excessively. Therefore, it is very important to ensure that the cooking oil used is still in good condition and has not been oxidized.
To find out the level of oxidation of cooking oil, you can do several tests such as the peroxide test and the totox test. The peroxide test measures the amount of peroxide in cooking oil, while the totox test measures the amount of peroxide and aldehydes in cooking oil. Cooking oil that has not been oxidized has low levels of peroxide and totox.
The government also has standards and regulations to ensure the quality of cooking oil on the market. This standard includes levels of peroxide, totox, and fatty acid content that is good for health.
In conclusion, the oxidation of cooking oil is a chemical degradation process that affects the quality and benefits of cooking oil. Therefore, it is very important to ensure that the cooking oil used has not been oxidized and meets good quality standards. Consumers must also ensure that the cooking oil they use is still in good condition and has not been oxidized.