Agriculture and Food Sciences Research

Edible oil is the most widely consumed food in worldwide. However, high-temperature cooking of fat results harmful compounds. This extended cooking times caused chemical and physical reactions at high temperatures. Additionally, heat-labile chemical compositions such as phenolic compounds, fatty acids, and essential amino acids gradually changed. High cooking temperatures have a real impact on the flavor quality and stability of the oil. But, applying antioxidants and inhibitors slows down the oxidation of frying oil at lower temperatures. The primary goal of this review process was to create awareness among the public and regulatory bodies about the extent to which oil based food processed at high temperatures for long time degrades food quality and endangers consumers. To address the problem of deep fat frying, the various earlier research works were well reviewed. The results of this study were thoroughly examined and concluded that cooking fat for a long period of time reduced its quality and increased the risk of non-communicable diseases. Thus, to lower the amount of free radicals in oils, frying them for a short period of time and using antioxidants. Also, it is critical to implement food quality control policies and educate community to safeguard the health of consumers.