Determination of the Maximum Limits of Quality Parameters in Cooking Oil as a Contributor to Oxidative Damage in Instant Noodles
Abstract
Fried foods are widely favored due to their distinctive texture, aroma, and flavor developed during frying. However, lipid oxidation during frying and storage may reduce product quality and accelerate rancidity in instant noodles. This study aimed to determine the maximum acceptable peroxide value (PV) threshold of frying oil based on the sensory stability of instant noodles, evaluate oxidative deterioration during storage, and investigate the relationship between peroxide value and oil conductivity. The results showed that sensory degradation followed first order reaction kinetics. The slowest reaction rate constant was observed in the group with peroxide values (PV) ranging from 0.0 to 5.0 meq O₂/kg. No significant correlation was found between peroxide value (PV) and conductivity during the instant noodle heating process. This study demonstrated that frying oil with a peroxide value (PV) >5 meq O₂/kg significantly reduced the sensory stability of instant noodles during storage. These findings suggest that the quality limit for frying oil used in the instant noodle industry should be established based on the sensory stability of the final product (product-based oil quality threshold), rather than solely on the chemical characteristics of the oil prior to use.
Downloads
References
Abrante-Pascual, S., Nieva-Echevarría, B., & Goicoechea-Oses, E. (2024). Vegetable oils and their use for frying: A review of their compositional differences and degradation. Foods, 13(24), 4186. https://doi.org/10.3390/foods13244186
Adelagun, R.O.A., Berezi, E.P., Fagbemi, J.O., Igbaro, O.J., Aihkoje, F.E., Ngana, O., Osondu, G., & Garba, M.S. (2023). Evaluation of level of rancidity of edible oil in some fried snacks food. Journal of Chemical Society of Nigeria, 48(1), 154–161. https://doi.org/10.46602/jcsn.v48i1.853
AOCS (American Oil Chemists' Society). (2023). Official Methods and Recommended Practices of the AOCS (5th ed.). American Oil Chemists' Society, Champaign (US).
Bazina, N., Ahmed, T., Almdaaf, M., Abu Hallalah, H.M.O., & Jibia, S. (2025). Chemical changes in deep-fat frying: Reaction mechanisms, oil degradation, and health implications. Food Science & Nutrition, 13(10), e70969. https://doi.org/10.1002/fsn3.70969
BSN (Badan Standardisasi Nasional). (2012a). SNI 3551:2012 Mi Instan. Badan Standardisasi Nasional, Jakarta.
BSN (Badan Standardisasi Nasional). (2012b). SNI 7709:2012 Minyak Goreng Sawit. Badan Standardisasi Nasional, Jakarta.
Calligaris, S., Lucci, P., Milani, A., Rovellini, P., Lagazio, C., Conte, L., & Nicoli, M.C. (2022). Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study. Food Packaging and Shelf Life, 34, 100990. https://doi.org/10.1016/j.fpsl.2022.100990
Facts & Factors. (2022, January 17). Global demand for instant noodles market size poised to reflect 6.8% CAGR by 2028 to reach USD 74.85 billion. GlobeNewswire. https://www.globenewswire.com/news-release/2022/01/17/2367865/0/en/Global Demand-for-Instant-Noodles-Market-Size-Poised-to-Reflect-6-8-CAGR-by-2028-to-Reach-USD-74-85-Billion-Facts-Factors.html
Grebenteuch, S., Kroh, L.W., Drusch, S., & Rohn, S. (2021). Formation of secondary and tertiary volatile compounds resulting from the lipid oxidation of rapeseed oil. Foods, 10(10), 2417. https://doi.org/10.3390/foods10102417
Guo, Q., Cai, J.-H., Ren, C.-W., Li, Y.-T., Farooq, M. A., & Xu, B. (2022). A new strategy for the shelf life extension of fresh noodles by accurately targeting specific microbial species. Food Control, 138, 109037. https://doi.org/10.1016/j.foodcont.2022.109037
Lekjing, S., Noonim, P., Charoenphun, N., Pechwang, J., Rattanawut, J., Paongoen, T., & Venkatachalam, K. (2026). Comparison of deep-fat frying and tray drying on ambient storage stability and quality of instant noodles with and without catfish powder. Foods, 15(6), 983. https://doi.org/10.3390/foods15060983
Liberty, J.T., Bhuiyan, M.H.R., & Ngadi, M. (2025). Advancements in rapid and non-destructive approaches for quality assessment of fried foods and frying oil. Journal of Food Composition and Analysis, 145, 107839. https://doi.org/10.1016/j.jfca.2025.107839
Mariana, R.R., Susanti, E., Hidayati, L., & Wahab, R.A. (2020). Analysis of peroxide value, free fatty acid, and water content changes in used cooking oil from street vendors in Malang. AIP Conference Proceedings, 2231(1), 040057. https://doi.org/10.1063/5.0002656
Negroni, M., D'Agostin, A., & Arnoldi, A. (2001). Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose. Journal of Agricultural and Food Chemistry, 49(1), 439–445. https://doi.org/10.1021/jf0003653
Nguyen K.A., Hennebelle, M., van Duynhoven, J.P.M., Dubbelboer, A., Boerkamp, V.J.P., & Wierenga, P.A. (2024). Mechanistic kinetic modelling of lipid oxidation in vegetable oils to estimate shelf-life. Food Chemistry, 433, 137266. https://doi.org/10.1016/j.foodchem.2023.137266
Oh, W.Y., Kim, M.-J., & Lee, J. (2023). Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation. Food Science and Biotechnology, 32(13), 1805–1819. https://doi.org/10.1007/s10068-023-01359-1
Ooi, E.Z.H., Ab Karim, N.A., Chan, E.S., Wang, Y., Tang, T.K., Tong, S.C., Khor, Y.P., & Lee, Y.Y. (2024). Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles. Journal of the Science of Food and Agriculture, 104(7), 3958–3970. https://doi.org/10.1002/jsfa.13278
Park, E.Y., Kim, H.Y., Shin, H.Y., Jeon, Y.I., Kim, J.M., Kim, S., & Kim, J.Y. (2019). Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan. Cereal Chemistry, 96(4), 784–791. https://doi.org/10.1002/cche.10180
Rani, S., Singh, R., Kaur, B.P., Upadhyay, A., & Kamble, D.B. (2018). Optimization and evaluation of multigrain gluten-enriched instant noodles. Applied Biological Chemistry, 61(5), 531–541. https://doi.org/10.1007/s13765-018-0387-z
Rodrigues, S.S.Q., Dias, L.G., & Teixeira, A. (2024). Emerging methods for the evaluation of sensory quality of food: Technology at service. Current Food Science and Technology Reports, 2, 77–90. https://doi.org/10.1007/s43555-024-00019-7
Shahabinejad, F., Ghorbani, M., Abbaszadeh, S., Nejatian, M., &Taghdir, M. (2024). Functional instant noodle formulation for emergency conditions: sensory and stability characteristics. Food Science & Nutrition, 12(7), 4605–4614. https://doi.org/10.1002/fsn3.4062
Valle, C., Echeverría, F., Chávez, V., Valenzuela, R., & Bustamante, A. (2024). Deep-frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product. Food Safety and Health, 2(4), 414–428. https://doi.org/10.1002/fsh3.12056
Verma, U., Riley, I.M., Lukić, B., Broche, L., Verboven, P., Delcour, J.A., & Nicolaï, B.M. (2026). Interplay between microstructure deformation, oil absorption, and physicochemical changes to starch during deep-frying. Food Hydrocolloids, 171, 111801. https://doi.org/10.1016/j.foodhyd.2025.111801
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
ARTICLE TEMPLATE 
