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Microlink Institute of Science and Technology
-San Rafael Campus
Basic Education Department
School Year 2022-2023
The Experimentation of used Cooking Oil: The Right Way for Purifying a Used
Cooking Oil
Submitted in Partial Fulfillment of the Requirements
in Research/Capstone Project
Submitted by:
Dela Cruz, Stephanie Danielle S.D.
Lasao, Mhelwin J.
Pastrana, Reicee Owen C.
Vicente, Dane Yron V.
Grade 12- STEM
Ms. Mary Grace U. Salva
June 2023
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INTRODUCTION
The Problem and Its Background
Cooking oils are made from the seeds, kernels, or mesocarp of plants. They are usually
made refined, bleached, and deodorized before being sold as a golden - yellow liquid.
Oils that come from fruits, seeds, grain and nuts is called Vegetable Oil. It is used to
make food taste better, help with the texture, and cook it. Almost all Vegetable Oils
don’t have any cholesterol in them. But, some fats, like the solidified versions of Liquid
Vegetable Oils, have a fatty acids (TFA’s) that are bad for your health.
Plant-based oils have traditionally been employed in food-related applications.
Plant oils are not only a non-polluting renewable resource, but they also have a
diversified fatty acid (FA) composition with numerous applications. Apart from being
edible, they are increasingly being used in industrial applications like as paints,
lubricants, soaps, biofuels, and so on. Plants can also be genetically modified to produce
fatty acids that are nutritionally helpful to human health. (Kumar, A., Sharma, A.,
Upadhyaya, K., 2016).
When Cooking Oil are used. Sometimes, it gets dirty. This is because food crumbs
might contaminate the oil. Even after filtering, wasted cooking oil can be murky.
Because the oil contains flour particles, it easily becomes contaminated when frying
starchy foods.Cooking Oil change it’s color after using. Sometimes, it gets black. This is
because during the frying process, salt works as a catalyst, accelerating oxidation. This
causes the oil to darken in color and emit off-flavors, which impairs the taste of the dish.
Salted items can release water and produce foam development, which can lead to oil
deterioration. Salt can also act as an impurity by lowering the smoke point, which
degrades oil and shortens its lifespan. (Pitco., 2019)
However, there are several tips and tricks on how to clean a dirty Used Cooking
Oil. Cornstarch, often known as cornflour, is a carbohydrate derived from the
endosperm of corn. This white powdery material is utilized in a variety of culinary,
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home, and industrial applications. It was invented in New Jersey in 1844 and is now
produced in corn-growing countries such as the United States, China, Brazil, and India.
Cornstarch is commonly used in the kitchen to thicken marinades, sauces, gravies,
glazes, soups, casseroles, pies, and other sweets. (Moncel, B,.2016) Because cornstarch
granules are so tiny, they are naturally abrasive on an atomic level. Adding cornstarch to
the oil, which attracts and retains particles for easy removal, is the easiest technique to
clean fry oil and leaves the oil taste clean.
Also, Lemon have a great impact on cleaning a Used Cooking Oil. Lemon is a
major medicinal plant in the Rutaceae family. It is primarily grown for its alkaloids,
which have anticancer and antibacterial properties in crude extracts of several plants.
Lemon components (leaves, stem, root, and blossom) have been tested for antibacterial
activity against clinically important bacterial strains. Citrus flavonoids have a wide
range of biological action, including bactericidal, antifungal, antidiabetic, anticancer,
and antiviral properties. Flavonoids are direct antioxidants and free radical scavengers
with the ability to alter enzymatic activities and limit cell proliferation.
(MohanapriyaM,. Dr. Ramaswamy L,.Dr.R. Rajendran ,. 2013).
Peat, coal, wood, coconut shell, and petroleum are all used to make charcoal.
Heating charcoal in the presence of a gas produces activated charcoal. As a result of this
process, the charcoal develops a large number of internal gaps or pores. These holes aid
Activated Charcoal in capturing pollutants. Poisoning is commonly treated with
Activated Charcoal. It is also used to treat excessive cholesterol, hangovers, and stomach
distress. The advantage of utilizing activated carbon is that it absorbs color more well,
thus it may be used in little amounts. Aside from color, Activated Charcoal can absorb
some unpleasant odors and lower the quantity of free fatty acid content, therefore
increasing the oil's quality.
Cardiovascular disease (CVD) is one of the world's main causes of morbidity and
mortality. It could be caused by the interplay of several hereditary and environmental
variables, such as sedentary lifestyle and food choices. The quality of dietary oils and
fats is well acknowledged to be integrally connected to CVD etiology. Vegetable oil is
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an important dietary component in daily food consumption. The benefits of vegetable
oil, however, can be diminished by repeated heating, which causes lipid oxidation. It is
usual practice to use repeatedly heated cooking oil in order to lower the cost of meal
preparation. Prolonged ingestion of the regularly heated oil has been demonstrated to
raise blood pressure and total cholesterol levels, as well as promote vascular
inflammation and alterations that lead to atherosclerosis. The detrimental effects of
heated oils are related to byproducts of lipid oxidation during the heating process (Chun-
Yi N., Xin-Fang L.,, Norliana M., Siti KA., Yusof K., Kamsiah J., 2014).
Statement of the Problem
Cooking oils are made from the seeds, kernels, or mesocarp of plants. They are
usually made refined, bleached, and deodorized before being sold as a golden - yellow
liquid. Apart from being edible, they are increasingly being used in industrial
applications like as paints, lubricants, soaps, biofuels, and so on. Plants can also be
genetically modified to produce fatty acids that are nutritionally helpful to human health.
When Cooking Oil are used. Sometimes, it gets dirty. This is because food crumbs
might contaminate the oil. However, there are several tips and tricks on how to clean a
dirty Used Cooking Oil. Vegetable oil is an important dietary component in daily food
consumption. The benefits of vegetable oil, however, can be diminished by repeated
heating, which causes lipid oxidation. Prolonged ingestion of the regularly heated oil has
been demonstrated to raise blood pressure and total cholesterol levels, as well as
promote vascular inflammation and alterations that lead to atherosclerosis.
The following questions are aimed at being addressed by this study/project:
1. How long a used purified cooking oil can last?
2. Why cornstarch is considered as the most efficient method for cleaning or
purifying a used cooking oil?
3. How does cornstarch helps to eliminate impurities such as breading?
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Scope and Limitations
This study helps to determine the ways of purifying a used cooking oil. The
researchers will conduct what are the health effects of reusing a used/purified cooking
oil. The researchers will also establish the health benefits of reusing a purified cooking
oil, and find out what are the way of purifying a used cooking oil. Researchers will
conduct this research on April 24th to 28th, of year 2023. At the end of the deadline, the
researchers will be able to determine the statement of the objectives by providing the
result of the experimentation.
Significance of the Study
The importance of this study/project is to assess the most effective way to purify a used
cooking oil.
This study will be beneficial of these people:
Fast Food Chain Owners- This study would help restaurant owners know the most
effective way to purify used cooking oil, so in that way, it can be an extra source of
revenue for the restaurant.
Households- This study will help those households save money and gain more
knowledge on the most efficient method of purifying used cooking oil. So, they can
provide a better understanding of how to purify used cooking oil.
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Future Researchers- This study will assist future researchers in gathering information
and help them become better analysts. Future researchers can use this study as a
reference for their future studies.
Conceptual Framework
Conceptual Framework is like the framework or foundation of a house, it
serves to provide context ant the essential support the study/project needs. Conceptual
framework serves to justify your study/project by pointing out the keywords of your
study/project, and help you to check your understanding of the topic (Crawford, 2020).
Definition of Terms
Mesocarp - is the fleshy middle layer of the pericarp of a fruit; it is found
between the epicarp and the endocarp. It is usually the part of the fruit that is
eaten.
Divesified Fatty Acids - can be divided into four general categories:
1. Saturated,
2. Monounsaturated,
3. Polyunsaturated, and:
4. Trans Fats.
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Biofuel - is a fuel that is produced over a short time span from biomass, rather
than by the very slow natural processes involved in the formation of fossil fuels,
such as oil.
Flavonoids - a group of natural substances with variable phenolic structures, are
found in fruits, vegetables, grains, bark, roots, stems, flowers, tea and wine.
Peat - a brown deposit resembling soil, formed by the partial decomposition of
vegetable matter in the wet acidic conditions of bogs and fens, and often cut out
and dried for use as fuel and in gardening.
Morbidity - is when you have a specific illness or condition.
Mortality - is the number of deaths due to a specific illness or condition.
Rutaceae family - The Rutaceae is a family, commonly known as the rue or
citrus family, of flowering plants, usually placed in the order Sapindales.
CHAPTER II
REVIEW OF RELATED LITERATURE
Foreign Study
Foreign Literature
Ready-made deep-fried foods are particularly popular in Westernized countries.
Because each batch of oil is only used a few times, oil degradation is rarely a health risk.
As frying oils are used repeatedly, the unsaturated fatty acids in their structure oxidize,
causing the oils to degrade and endanger human health in the future. Oil oxidation
destroys fat-soluble vitamins, resulting in the loss of essential fat components. Therefore,
during the frying process of this oil type, as the rate of unsaturated/saturated fatty acids in
the structure decreases, significant losses in the amount of unsaturated essential fatty
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acids in the high biologic activity, such as linoleic acid, may occur, depending on the rate
of oxidation. (Çağlar, A., Duman, E., Mehmet, M, O., 2010)
Wasted or wasted cooking oil (WCO/UCO) is a common source of trans fat
consumed by Indians and is associated with a number of non-communicable diseases,
such as cardiovascular disorders, diabetes, hypertension, stroke, and cancer. The usage of
WCO has been seen to be increasing, despite the fact that many experts have cautioned
against its harmful effects. This is mostly due to the volatile prices of imported cooking
oil in India. It was found that WCO imports make up about 60% of the nation's oil
consumption and that customers regularly recycle the oil due to its dubious pricing. To
efficiently and successfully replace feedstock, a biodiesel factory might use this WCO.
The use of WCO as a feedstock offers the dual advantages of severing the supply chain of
disease-causing foods and providing a less expensive option to the growing demand for
fossil fuels. The price of making biodiesel is also reduced by using WCO as a feedstock.
(Manikandan, G., Kanna, R., Taler, D., sobota, T., 2023)
Local Literature
Reheating cooking oil frequently changes its makeup and creates the potentially
cancer-causing chemical acrolein. Soybean oil is typically recycled multiple times in the
frying vats of restaurants and other culinary enterprises before being replenished with
new oil. These factors prompted the researchers to investigate if oil that had been
thermally degraded would have any bearing on the occurrence of breast cancer. Even
though the results are preliminary, they add to a body of knowledge that will grow as this
area of research is explored. (ICP., 2019)
CHAPTER III
METHODOLOGY
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This chapter explains the study's chosen method of research, The Locale of the Study, with the
Scope and delimitation of the study, Materials and instruments that were used, Data Analysis and
Results, Collection of Specimens, Preservation and documentation, And the research method.
Research Design
Experimental research involves experimental investigation and laboratory
experience, but it does not accurately investigate the real world.
Qualitative data is used to gather through observation and is frequently presented
in narrative format. It is used to answer queries regarding why something is not observed,
evaluate complex multi-component interventions, and concentrate on the enhancement of
interventions.
Using the experimental research method of inquiry to investigate the interaction
between independent and dependent variables, which can be used to establish a cause-
and-effect relationship, It is typically employed within the framework of the scientific
method and consists of four components: manipulation, control, random assignment, and
random selection. Manipulation and control are the most essential of these elements
because they entail altering the environment on purpose. The scientific approach is used
to establish procedures that enable the researcher to assess a hypothesis and
systematically and scientifically examine causal relationships between variables.
Locale of the study:
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(Locale of Microlink Institute of Science And Technology)
The study was conducted at Microlink Institute Of Science and Technology, San Rafael,
Bulacan. It was founded in the year of 2009. It offers Elementary Education from Grade
1-6 and Secondary Education from Grade 7-12. It was composed of different subjects,
including four minor subjects such as Math, Science English and Filipino. Teachers, and
staff as faculty members, and students from a number of municipalities, including San
Rafael , San Idelfonso, San Jose Del Monte, and Baliwag, Bulacan, sought admission to
the school. Formerly known as Microlink Institute of Science and Technology and under
the DepEd Bulacan District 3.
MATERIALS AND INSTRUMENTS:
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Materials: Measurements and Picture: Usage:
Sizes:
Gas Stove Weight: For cooking the
ingredients
Oil A quarter of a liter The one who
needs to purify
Frying Fan 32cm/34cm Used to fry
ingredients
Spoon 1.0 mm length Use to stir the oil
3cm
0.550 grams
Bowl 4.5*405*2.4 inch Container of the
Weight: 50g following
ingredients
Cornstarch ½ cup Oil Purifier
sample 3
Plate 10 inches Container of the
25 centimeter following
ingredients
CHAPTER IV
PRESENTATION,ANALYSIS AND INTERPRETATION OF DATA
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This chapter presents the findings, analysis, and interpretation of the experiment. The
result of the analysis on the experimentation of used cooking oil: the right way for
purifying a used cooking oil by interpretation. Its main purpose is to identify results and
observations, experiments conducted by the researchers. The researchers started the
experiment by using pure cooking oil first as a control or a base. Then the researchers
recorded and examined the results gathered from the unused cooking oil from the initial
and the last test as it considered as a successful research instrument.
Description Image Representation
First In the first picture, the oil that the
Step researchers used was a clear and pure
cooking oil.
Second The researchers fried two (2) kilograms
Step of fried chicken and it started to impurify
the cooking oil, showing some impurities
like the remnants of the breading.
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Third the researchers prepared a one (1) and a
Step half cup of cornstarch and a half cup of
warm water.
Fourth After the process of frying the cornstarch
Step on the used cooking oil, the oil leaves a
remarkable impurity such as shown in the
picture.
Fifth The last picture was the result of the first
Step day experiment. The cooking oil was
purified by getting rid of impurities such
as the flour that was used to coat the fried
chicken.
The table shows the step by step process of purifying a used cooking oil.
Although this is a successful experiment, the results revealed that the cornstarch only
removed the impurities, but the color of the used cooking oil was still dark in color. Also, the
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cornstarch absorbed a lot of the cooking oil, leaving only a tiny amount of oil compared to
when the purifying process started.
CHAPTER V
SUMMARY,CONCLUSION AND RECOMMENDATIONS.
This part introduced the summary or the experimentation of purifying used cooking oil,
the conclusion drawn and the recommendation made through the experimentation.
Summary Of Findings
The study's findings can inform the public that used cooking oil that has been purified
and fulfills oil quality criteria, including physical and chemical characteristics, is safe to
eat again. Researchers experimented with the efficiency of cornstarch to purify used
cooking oil to see if it was safe to use or not. This study helps us find the most efficient
way to purify used cooking oil. Researchers find out that the simplest way to clean fry oil
and leave it tasting clean is to add cornstarch, which draws in and traps particulates for
simple removal. Researchers also find out that using used, purified cooking oil can help
people save money since the price of oil is increasing.
Conclusion
In conclusion of this paper the researchers found out that It makes sense that if there are
less particles in the oil, there would be less abrasion, adhesion, and corrosion in terms of
dependability. The equipment will survive longer if there is less corrosion, adhesion, and
abrasion.Therefore it reduces the concentration of contaminants
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Researchers believe that we contribute to maintaining clean water sources by reducing
the amount of oil that enters landfills and the soil by purifying a used cooking oil.
Purifying used cooking has great benefits not just in humans but also to our nature. It
proves that the less waste of oil, the less it affects our environment. Reusing a used
cooking also saves a ton of money since the oil itself is now too expensive.
Recommendation
The experimentation helps researchers to determine the most beneficial way to clean a
dirty oil. To improve the experimentation, the researchers recommend the following, to
discuss the other ways to purify a used cooking oil.
1. Use Active Charcoal as alternative way to effectively filtered out and remove
contaminants from oil.
2. Also, use lemon to enhances concentration and energy and eliminates toxins of
oil.
3. Using purified cooking oil to save more by doing what the researchers does in
the experiment.
End Notes
Kumar, A., Sharma, A., Upadhyaya, K.,(2016). Vegetable Oil: Nutritional and Industrial
Perspective. Retrive from
https://www.ingentaconnect.com/content/ben/cg/2016/00000017/00000003/art00009
Pitco (2019). 6 Enemies of Frying Oil and How to Defeat Them. Retrive from
https://www.pitco.com/blog/6-enemies-of-frying-oil-and-how-to-combat-them/
#:~:text=Salt,the%20taste%20of%20the%20food.
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Moncel, B,. (2022). A Guide to Buying and Cooking With Cornstarch. Retrive from
https://www.thespruceeats.com/what-is-corn-starch-1328466
MohanapriyaM,. Dr. Ramaswamy L,.Dr.R. Rajendran ,. (2013).Health and Medicinal
Properties of Lemon (Citrus Limonum). Retrieve from
https://static1.squarespace.com/static/5d26cb57c067540001f8a891/t/
5d703a536a06240001dad958/1567636051895/Lemon_Research.pdf
Chun-Yi N., Xin-Fang L.,, Norliana M., Siti KA., Yusof K., Kamsiah J., (2014) .
Heated Vegetable Oils and Cardiovascular Disease Risk Factors. Retrieve from
https://www.sciencedirect.com/science/article/abs/pii/S1537189114000536
Food and Beverages, News,. (2018). Philippines Cooking Oil Market Research Report:
Ken Research. Retrive from
https://kenresearchreport.wordpress.com/2018/01/05/philippines-cooking-oil-market-
research-report-ken-research/?
fbclid=IwAR15ub3d_PyEQ6vG6HY46ntNj0M1g0pmrWvVnQY60cRciphoiH1eJdFlM
pA
Çağlar, A., Duman, E., Mehmet, M, O., ( 2010) Effects on Edibility of Reused Frying
Oils in the Catering Industry. Retrieve from
https://www.tandfonline.com/doi/full/10.1080/10942911003687272
Integrated Chemist of the Philippines (2019) Could Reused Cooking Oil Trigger Breast
Cancer Spread? Retrieve from https://www.icp.org.ph/2019/04/could-reused-cooking-oil-
trigger-breast-cancer-spread/
Manikandan, G., Kanna, R., Taler, D., sobota, T., (2023) Review of Waste Cooking Oil
(WCO) as a Feedstock for Biofuel—Indian Perspective. Retrieve from
https://www.mdpi.com/1996-1073/16/4/1739
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