Abstract/Summary

Acrylamide is a carcinogenic compound commonly found in deep fried food. Given the health adverse effects of acrylamide, innovative techniques that can reduce acrylamide formation during frying is desirable while maintaining oil quality. This study examined how used palm oil treated with corncob biochar changed the amount of acrylamide and the composition of lipids. The biochar was mixed with used oil (ratio 1:10 (w/w)) for 15 hours and the chemical properties of the oil were determined. The properties of biochar treated oil were compared with fresh oil, which formed the control, and used oil prior to biochar treatment. The results of oxidation (PV, TBARs) were significantly lower when the used oil was treated before being fried again. The use of biochar did not alter the fatty acid profile of the oil. Acrylamide content in fried potatoes was reduced by half compared to 2nd used oil (2 mg/100g) and 2nd used oil treated with biochar (0.8 mg/100g). This preliminary study shows that biochar made from agricultural waste has the potential to be used as an oil recycling material for a more sustainable alternative approach. Moreover, the method is applicable to industrial contexts and the material is safe for the environment.