Assessment of Hydrogen Peroxide Index in Cooking Oils from Fast Food Shops Around Traffic Chowk, Biratnagar, Nepal

Authors

  • Sujit Kumar Shah Department of Chemistry, Mahendra Morang Adarsh Multiple Campus, Tribhuvan University, Biratnagar, Nepal
  • Thakur Pokharel Department of Chemistry, Mahendra Morang Adarsh Multiple Campus, Tribhuvan University, Biratnagar, Nepal
  • Ajaya Bhattarai Department of Chemistry, Mahendra Morang Adarsh Multiple Campus, Tribhuvan University, Biratnagar, Nepal

DOI:

https://doi.org/10.3126/amritj.v5i1.85575

Keywords:

Hydrogen peroxide index, peroxide value, frying oil, lipid oxidation, food safety

Abstract

The quality of cooking oils deteriorates under repeated heating, leading to the formation of peroxides and other oxidative compounds. The peroxide value (PV) or hydrogen peroxide index (HPI) measures the extent of primary oxidation, expressed as milliequivalents of active oxygen per kilogram of oil (meq O2/kg). In this study, 22 oil samples from fast food vendors around Traffic Chowk in Biratnagar, Nepal, were analyzed using iodometric titration. Peroxide values ranged from 2.08 to 16.03 meq O2/kg. Four samples (18%) exceeded the recommended maximum limit of 10 meq O2/kg, indicating poor oil quality and potential health risks. These findings suggest the need for regular monitoring, regulation, and public awareness to ensure the safety of frying oils used in commercial settings. 

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Published

2025-10-20

How to Cite

Shah, S. K., Pokharel, T., & Bhattarai , A. (2025). Assessment of Hydrogen Peroxide Index in Cooking Oils from Fast Food Shops Around Traffic Chowk, Biratnagar, Nepal. Amrit Journal, 5(1), 1–10. https://doi.org/10.3126/amritj.v5i1.85575

Issue

Vol. 5 No. 1 (2025)

Section

Articles

License

Copyright (c) 2025 The Author(s)

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