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2 2025

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Strengthening the quality standards of used edible oils through the incorporation of distillation thyme powder

Satteih Mohammed, Errachidi Faouzi, Chahdi Fouad Ouazzani, Mazzah Ahmed

Ecological Engineering & Environmental Technology

2025

Vol. 26, iss. 3

338--351

This study investigates an innovative approach to improving the quality and stability of used frying oils by enriching them with distillation residual thyme powder (DRTP). A series of physico-chemical and thermal analyses were performed to evaluate the effect of DRTP enrichment on essential quality parameters. The results demonstrate that incorporating thyme powder at concentrations of 1% (DRTP), 5%(DRTP), and 10%(DRTP) significantly slowed acid degradation over a 10-day storage period, ensuring that the oils remained within acceptable food quality standards. Furthermore, the enriched oils exhibited superior thermal stability at elevated temperatures compared to both virgin oil (positive control) and untreated used oil (negative control). These findings highlight the potent antioxidant and protective properties of thyme, which not only enhance oil quality but also extend the shelf life of recycled cooking oils. This sustainable strategy paves the way for the effective reuse of used frying oils in the food industry, offering economic and environmental benefits.

Optimizing the stability and antioxidant potential of used edible oils with rosemary residue powder enrichment

Satteih Mohammed, Errachidi Faouzi, Chahdi Fouad Ouazzani

Ecological Engineering & Environmental Technology

2025

Vol. 26, iss. 2

153--163

This study explores the potential of enriching used edible oils with distillation residual rosemary powder (DRRP) to enhance their quality and stability. Physico-chemical and thermal analyses were performed to assess the oils’ chemical quality indices. The results revealed that enrichment with 1%, 5%, and 10% DRRP significantly minimized acid index degradation, maintaining stability even after 11 days of storage. Additionally, the enriched oils demonstrated improved compliance with food quality standards. Thermal analysis further showed that DRRP enrichment markedly enhanced resistance to thermal degradation at elevated temperatures compared to virgin oil (positive control) and untreated used oil (negative control). These findings underscore the protective properties of DRRP, presenting a promising strategy to extend the shelf life of used oils in the food industry while promoting sustainable practices.