Food and Nutrition Sciences, 2020, 11, 52-62 https://www.scirp.org/journal/fns ISSN Online: 2157-9458 ISSN Print: 2157-944X DOI: 10.4236/fns.2020.111006 Jan. 17, 2020 52 Food and Nutrition Sciences Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire) Nazo Edith Kpata-Konan 1 , N’Zué Benjamin Yao 1 , Kalpy Julien Coulibaly 2 , Koffi Felix Konan 3* 1 UFR Agroforesterie, University Jean Lorougnon Guédé, Daloa, Côte d’Ivoire 2 UFR Environnement, University Jean Lorougnon Guédé, Daloa, Côte d’Ivoire 3 Département Environnement et Santé, Institut Pasteur de Côte d’Ivoire, Abidjan, Côte d’Ivoire Abstract The purpose of this article is to compare the quality of three edible oils de- rived from palm oil in Daloa’s city. The methodological approach of the ar- ticle includes, on the one hand, a field survey determining the most used oils and the number of frying carried out by the attieké-fish sellers. On the other hand, the physico-chemical parameters (refractive index, iodine index, sapo- nification index, acid index and peroxide index) of these oils were deter- mined. As a result, the most used oils are A, B and C and are heated at least 3 times by the attieké-fish sellers. After repeated heating, the values of the pe- roxide, saponification, refraction, iodine indices of oils A and B do not match those of the codex with the exception of the acid value. For oil C, only the ac- id and iodine indices correspond to the codex standards. Overall, the results of the study clearly show that the repeated heating of these oils has an influ- ence on the different physico-chemical properties studied. Keywords Palm Oil, Frying, Attieké-Fish 1. Introduction Palm oil is derived from the fruits of an African palm tree, Elaeis guineensis (Arecaceae family). It is currently grown on a large scale for its oil-rich seeds for food and industrial use [1]. It is a very important natural source of vitamin A and the second oil richest in vitamin E (tocopherols). The yellow or red colour of palm oil depends on its carotenoid content [2]. Its world production has in- How to cite this paper: Kpata-Konan, N.E., Yao, N.B., Coulibaly, K.J. and Konan, K.F. (2020) Determination of Physico- Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire). Food and Nutrition Sciences, 11, 52-62. https://doi.org/10.4236/fns.2020.111006 Received: November 13, 2019 Accepted: January 14, 2020 Published: January 17, 2020 Copyright © 2020 by author(s) and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0). http://creativecommons.org/licenses/by/4.0/ Open Access