Physico-chemical Analysis and Metallic Contamination of Reused Oil and Savory Snacks Available at University Canteens

Edible oils play a crucial role in our daily diet, providing energy, essential fatty acids, and vitamins. Frying is a common method for preparing many foods, but the deep-frying process can alter the composition of both oil and food. Objectives: To assess the potential health risks associated with the consumption of reused oil and savory snacks. Methods: A total of 25 oil samples, including Before Frying Oil (BFO) and After Frying Oil (AFO), as well as snack samples (samosa and pakora), were collected from the canteens of Sindh University, Jamshoro, Pakistan. Blood samples were collected from students studying at the main campus of Sindh University, Jamshoro, and control samples were also collected from individuals of the same age and gender. Elements like copper (Cu), iron (Fe), nickel (Ni), lead (Pb), zinc (Zn) and chromium (Cr) were analyzed from oil, blood and snacks samples by atomic absorption spectrometry. Results: Metals like Cu, Fe, Ni, Pb, Cr increased along with Zn decreased in AFO samples whereas all metals like Cu, Fe, Ni, Pb, and Cr were found increased and Zn decreased in blood of consumers, Cu, Fe, Ni, Pb, Cr decreased in Samosa and Zn increased in Savory samples. Conclusions: Used cooking oil is dangerous for human health. People should avoid buying contaminated food items, especially savory snacks, from open markets because they are harmful to health.