Chapter 2

Review of Related Literature

Sedimentation method is another investigatory project that tackles about purifying oil. This

investigatory project determines the probability of purifying used cooking oil through the method

of sedimentation. The operated carbon was also used in the experiment to absorb some dissolved

substances in the oil. There were three distinct setups utilized in this study namely: Sedimentation

was done once, twice, and thrice. The purified oil was juxtaposed to commercial oil in terms of

shade, smell, and unambiguity using acceptability test. Viscosity test was also done in the

laboratory. The means of the samples were compared and revealed that purified oil had no

significant difference to commercial cooking oil in terms of color or clearness and odor as the

result of the acceptability test. Consequently, sedimentation is a possible method of purifying used

cooking oil.

Ginger Power

By Arthur Newman (2009)

Another related literature tackles about the other uses of one of the materials/ ingredients

used in this research, ginger. This study shows the ability of ginger aside from adding flavor to

food , it is an antioxidant. Ginger (ZingiberofficinaleRosc.) belongs to the family Zingiberaceae.

It originated in South-East Asia and then used in many countries as a spice and condiment to add

flavor to food. Besides this, the rhizome of ginger has also been used in traditional herbal medicine.

The health-promoting perspective of ginger is attributed to its rich phytochemistry. Jolad et al.

grouped fresh ginger into two wide range categories, i.e. volatiles and non-volatiles. Volatiles

include sesquiterpene and monoterpenoid hydrocarbons providing the distinct aroma and taste of
ginger. On the contrary, non-volatile pungent compounds include gingerols, shogaols, paradols,

and zingerone.

Ginger has staring potential for treating a number of ailments including degenerative

disorders (arthritis and rheumatism), digestive health (indigestion, constipation and ulcer),

cardiovascular disorders (atherosclerosis and hypertension), vomiting, diabetes mellitus, and

cancer. It also has anti-inflammatory and anti-oxidative properties for controlling the process of

aging. Furthermore, it has antimicrobial potential as well which can help in treating infectious

diseases. Generation of free radicals or reactive oxygen species (ROS) during metabolism beyond

the antioxidant capacity of a biological system results in oxidative stress,which plays an essential

role in heart diseases, neurodegenerative diseases, cancer, and in the aging process.The bioactive

molecules of ginger like gingerols have shown antioxidant activity in various modules.

Inflammatory disorders such as gastritis, esophagitis, and hepatitis, which are caused not

only by infectious agents such as viruses, bacteria, and parasites but also by physical and chemical

agents like heat, acid, cigarette smoke, and foreign bodies, are recognized as risk factors for human

cancer. Ginger consumption before exercise might reduce naturally occurring quadriceps muscle

pain during moderate-intensity cycling exercise. This effect may be due to anti-inflammatory

effect of ginger and further investigation need to prove it in human.

This study aimed to review the current evidence on ginger effects as an anti-inflammatory

and anti-oxidative.

Another Method Used by Mark Furgerner (2010)

In the article written by Denninmi, there was someone who did a kitchen experiment and

posted in the net for people to get something to use when they cannot afford to buy again and waste
oil. It was stated that after she have deep fried some calamari and fish, along with some French

fries which is something she does rarely, may be a couple of times a year. The calamari were done

in seasoned flour, the fish were done in batter, while the fries, she admitted, were commercially

made frozen shoestrings (only because I had an Ore-Ida coupon and it was double coupon days at

a local store, so they were almost free)

She got to thinking about all of the used cooking oil. Seemed like a shame to completely waste it.

So, doing a little online search, this person came upon a method to purify it for reuse.Shehad about

2 1/2 cups of used canola oil, which had gotten fairly brown by the time she was done doing several

batches of deep fried foods, and especially dark after doing the calamari, as the flour comes off

when it cooks and burns a bit.

These were the procedures she used to purify the oil:

1) The solid residue was strained out of the oil. IF the oil was cooked with a lot of fine particles or

starch, like flour-coated foods or raw, starchy potatoes, letting the oil sits for a while to allow the

fine particles to settle out, and then pour off the oil.

2) When the solids and particulates were removed, an amount of water equal to the volume of oil

was poured into a large pot or kettle with deep sides. Oil was then poured. About 1/2 teaspoon of

salt per quart of total liquid to the pot was added.

3) The oil and water mixture were brought to the boil, and then it was boiled hard for about 5 to

10 minutes. The darker, more scorched, and/or more strongly flavored the oil, the longer mixture

should be boiled. A reminder from the writer: be very careful not to boil it over or to allow all of

the water to boil away (it shouldn't boil away in just a few minutes, unless you're doing a small

volume).
4) It was removed from the heat, and was set aside to settle out. It took about 10 to 30 minutes for

the oil to completely separate and come to the top.

5) The oil/water mixture carefully poured into a fat separator cup. The water portion was poured

off completely as possible and was discarded.

6) The oil portion was put back into the deep pot or kettle. Over medium heat, the oil was brought

to the boil (which for oil is hotter, obviously, than for water. Heat was reduced until it was boiling

and popping a bit, but slowly. The goal here was to evaporate all of the retained water. When the

oil became very clear looking and no longer made any sound (no popping or sizzling sounds), had

no more bubbles rising, and no more steam came to the top, then it's done.

7) The oil was allowed to cool in a bottle or in an airtight container for reuse.