INTRODUCTION

It is so hard to save money when things are always put into waste. One
example is the used oil from where we fry meat, eggs and other dishes.
Although it is still usable, many choose to throw it as it is already dirty. But
we also have to consider that the prices of staples are increasing and then
there is that additional budget for oil. As a result, it would cost too much.And
this used oil when thrown could also harm the environment. As a response
the researcher thought of something that could return the oil to its original
look- clear and clean. You can save the environment while saving your own
money. This involves purifying it with ginger which has proteases namely
camphene, p-cineole, alpha-terpineol, zingiberene and pentadecanoic acid
that absorbs the odor and taste of the food that were cooked on it. Boiling
and filtering using the strainer or paper towel are also engaged in this
project.
Statement of the problem
Will the procedures (decantation, filtering, boiling and adding ginger)
successfully get the food particles, odor, and taste of the used oil? Is it
comparable to the commercially available oil?
Significance of the Study
To save your money, conserve and care for the environment.
Purpose of the Study
The purpose of this study is to help parents or household mothers save
money by purifying the used oil applying the processes such as filtering,
boiling, and adding ginger to it that it may look new and clear again, ready
for frying.
Scope and Limitation

Avoid things made of plastic as this involves heating to avoid fire to spread
to it and make sure that none of your materials are wet. It could be any
amount of oil. This should be done away from children.
Conducted in the researchers house performed by only 1 person.
REVIEW OF RELATED LITERATURE

Another investigatory project tackles about purifying oil with sedimentation

method. This investigatory project determines the possibility of purifying
used cooking oil using sedimentation method. The activated carbon was also
used in the experiment to absorb some dissolved substances in the oil. There
were

three

different

setups

used

in

this

study

namely;

Setup

(sedimentation was done once); Setup 2 (sedimentation was done twice);

and Setup 3 (sedimentation was done thrice).The purified oil was compared
to commercial oil in terms of color, odor, and clearness 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/clearness and odor as the result of
the acceptability test. Therefore, sedimentation is a possible method of
purifying used cooking oil.
Ginger Power
By Arthur Newman, 5/13/09
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
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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
(indigestion,

disorders

(arthritis

constipation

and

and

rheumatism),

ulcer),

digestive

cardiovascular

health

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 antiinflammatory and anti-oxidative

Experiment: Purification of used cooking oil for reuse.

3

Another method used to clean the used cooking oil

Mark Furgernur, September 19, 2010

Edited on Sun Jan-30-11 12:05 PM by Denninmi (an article from the internet
about another way to clean the used cooking oil)
In the article written by the mentioned person. 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.

OK --- the results. It was interesting. The resulting volume of oil she got was
very close to the original amount of used frying oil she started with, so she
didn't lose much in the process. The color lightened visibly, and quite a bit,
but it's still darker than what she started with (canola oil, very light in color).
The flavor is tolerable, but it still retains just a bit of fishiness. It isn't too
"burnt" tasting. She thought it would be fine to use for cooking another batch
of seafood and maybe the fries or hushpuppies to go with it, but she wouldn't
want to use it for something like fried doughnuts.
Now, as to the safety of this method. Well, some carcinogens form,
apparently, whenever foods are fried or browned. Not being either a health
professional or a food professional, she wouldn't want to make judgments
either way -- like anything, done in limited amounts, would probably be OK.

As far as the kitchen safety of this goes, well, anytime you use hot oil, you do
need to be careful of the dangers of splatters, burns, spills, and kitchen fires.
So, if anyone tries this, be careful.

As far as the economics of this, it takes a bit of electricity (or gas, if that's
what you use), but she couldnt imagine that it would cost as much as the
price of the oil involved, since oil and other staples are going up, up, up.

These are questions the researcher found that relates to the topic
and another method of reusing the oil is used in this study.
6

There was one question, someone asked that she had some oil that was kept
in the refrigerator for 8 months and was only used once. She asked if she can
still use it for frying.
-

The question was from Barbara Leonard (4/19/01)

Another person asked for an advice. They had been using canola and vegetable oil
in their house for cooking and are disabled for having a very small budget and
would appreciate any advice about cleaning the oil for re-use, hoping to remove the
sediment, discoloration and odor.
-from Mike and Brenda (11/05/06)

Answered by the writer Rebecca Scudder

Personally, the writer stated that she never reuse cooking oils. She also
advised that the ofoods we cook the oils in will cause the oils to go rancid
faster.
A recent study found that a toxin called 4-hydroxy-trans-2-nonenal (HNE)
forms when such oils as canola, corn, soybean and sunflower oils are
reheated. Consumption of foods containing HNE from cooking oils has been
associated with increased risks of cardiovascular disease, stroke, Parkinson'?
s disease, Alzheimer's disease, Huntington's disease, various liver disorders,
and cancer. Once absorbed in the body, HNE reacts with DNA, RNA and
proteins affecting basic cellular processes.

That being said:

Reusing cooking oil has been done for ages. There really isn't a problem, if
done properly. The greatest hazard is allowing the fat to become rancid
(spoiled) and deteriorated to the point it produces undesirable flavors and
odors. Besides ruining what would have been a perfectly good meal, rancid
oils also contain free radicals that are potentially carcinogenic. Rancid oil has
fewer antioxidants but is not poisonous.

How to Purify and Filter Cooking Oil for Reuse?

written by: SidharthThakuredited by: Rebecca Scudderupdated: 3/31/2011
How to purify and reuse cooking oil? If thats the question on your mind, then
heres the answer to your question.
Theres a lot of cooking oil that goes into frying, and for most of us its a pain
to discard the fryer oil after using it just once. Thankfully, theres an easy
way to purify and reuse cooking oil. But before the writer talked more about
how to reuse cooking oil, here are some tips she gave on how to prevent
vegetable cooking oil from deteriorating with every use.
How to Make Fryer Oil Last Longer?
There are some easy precautions that can keep your frying oil in good
condition, so that it can be filtered and reused again and again. 1 st advice
she gave was to never let the cooking oil heat up to temperatures (400
degrees Fahrenheit or above for most cooking oils) where it starts smoking.
Because burnt oil is difficult to purify and theres no way to get rid of the
burnt smell. Also, burnt cooking oil isnt recommended from the health point
8

of view, which will leave you with just one option and that is
to discard it. 2nd was that

fryer oil must be filtered and

purified after every two or three uses but it mustnt let it sit
in the fryer for days before thinking about purifying it. 3 rd
and the last was that when frying foods dipped in batter, the
excess batter should be wiped off before putting the foods
into the fryer. The same rule goes for foods rolled in bread crumbs.

How to extend the lifespan of your cooking oil?

People were asking how many times they could reuse a cooking oil.
Sep 26, 2013 5:30PM
J. Kenji Lpez-Alt MANAGING CULINARY DIRECTOR
Someone asked about reusing deep-fry oil. How many times can we,
people keep reusing it until it goes bad? Kenji., the writer remembered
writing in Wok Skills post stating that people can reuse oil until it
becomes dark and somewhat bubbly. However, a popular Japanese TV
show reported that a katsu made with old oil tasted superior to katsu
made with new oil. The person also read that many tempura places use
a mix of old oil and new oil, which people claim adds a bit more flavor
and color in comparison to using solely new oil.
- Sent by anonymous
Kenji then replied admitting that he gets a lot of feedback from
readers. Whenever he posts a recipe that includes deep frying, he
inevitably receive a string of emails or comments asking what to do
with all the leftover oil after you've. It's a good questionnobody
wants to throw out $10 worth of expensive peanut oil just to make a
single batch of french fries. Theres some good news, then some bad
9

news, then more good news again, in that order.Good News B: It's easy
to tell when people need to replace the cooking oil,as said by the writer
of this article and more importantly, there are some great steps to take
to increase the useful lifespan of the cooking oil!Oilseven those that
have been used a few timesshould all be kept in tightly sealed
containers in a cool, dark place.

How to Clean Oil

-

Another article written by Niel Shatur, 5/7/2011

Three Ways to Increase the Lifespan of our Cooking Oil
A Thermometer was used! Overheating oil is a quick and easy way to
get it to break down into unusable form. At the same time, under
heating oil before adding food to it will increase the amount of time
that food has to sit there, which in turn increases the amount of
particulate matter that falls off of it, which again can decrease oil
lifespan.
The writer gave an advice to work clean, to keep a fine mesh strainer
by the pot as we fry foods and use it to periodically clean up your oil
by picking up and discarding any bits of batter or breading that may
have fallen off to the food.
The writer also said to stick with Battered foods or Bare Vegetables.
Battered foods will impart far fewer impurities to the oil than breaded
or flour-dredged foods. Bare foods like french fries or sweet potato fries
even less.
He also reminded that, even with all the tips he has given, there are a
crazy number of variables out there that can affect the cooking oil. The
best bet for knowing when to toss the oil and when to reuse it is our
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own senses. Is it foamy? Does it smell rancid? Ditch it. Otherwise, as

stated we should just strain, store, and you're good to go for the next
fry-up.
METHODOLOGY

MATERIALS
A.

Ginger
Strainer/ Paper towel
Pan
A liquid container
PROCEDURES

1. With decantation, the oil was allowed to sit for a while letting the bulk
particles to settle down and then the oil was poured to another
container with some of the big particles from food remained in the 1 st
jar.
2. The oil was filtered with strainer or a paper towel to remove any
particles of food.
3. It was heated until it boiled and the sliced ginger was added unto it.
4. The heat was turned off after 2-4 minutes and then waited until it
cooled down.
5. After that, it was stored in a container looking the same as the
commercial one.

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RESULTS AND DISCUSSION

BEFORE

There were 4 processes used by the researcher, first was decantation where
the cbulk particles were first allowed to settle down and the the oil was
transferred to another container, 2nd was filtration where coarse particles
were gotten with paper towel or you can use the strainer. Second was boiling
which was to heat it and kill any bacteria that lived in the used oil.
Simultaneous to it was the application of the power of the ginger in removing
the odor of the stinky used oil and the taste from the foods dipped or cooked
in it.
As shown in the researchers chart, you can see the appearance of the oil
before the experiment done by the researcher. Before doing the processes, it
looked so dirty that you would to throw it but after applying the procedures,
it seemed clean and ready to be used again. By this you can now save

12

yourself

from

spending

too

much

for

cooking

oil

and

protect

the

environment.

SUMMARY AND CONCLUSION

With the constant increase of the products prices in the market, it would be
so much for household mothers who try to budget the money of the family.
And as much as possible, they have to reuse things just to save. This project
Ginger to Purify Oil is good for saving money and also to promote a healthy
environment. Instead of throwing the dirty oil from your kitchen, it can now
be usable with this research. The 3 processes used by the researcher aimed
to make the oil as clean as possible. 1 st process was decantation where
particles settled down followed by filtration with the use of a paper towel and
then boiling for 2-3 minutes until there were bubble we can see, the last was
adding ginger that got the odor and the taste from the food that were once
cooked into it.

Therefore, after the result of the experiment and was observed by the
researcher, the oil was clear again that you wouldnt notice that it was once
used. It went back to its original form-clean and clear. Also that odor of it was
replaced with ginger as it got the stinky smell of the food fried in it. Top
conclude, the 4 processes used by the researcher did really clean the oil
which made it as good and as clear as the commercial oil.

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http://www.ehow.com/how_8360671_cooking-oil-purification.html
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gfe_rd=cr&ei=L6UBVeXsBqeJ8QfLhYHoDQ#q=sedimentation+process+to+purify+c
ooking+oil

http://www.wikihow.com/Filter-Fry-Oil-for-Reuse
http://www.instructables.com/id/Cooking-oil-strainer-cheap-easy-andeffective/
https://answers.yahoo.com/question/index?qid=20080827021942AATN32w
https://prezi.com/hzwdn0f2yz3n/sedimentation-method-used-in-purifyingused-cooking-oil/
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http://homecookingrocks.com/remove-fishy-odor-and-taste-from-usedcooking-oil/
Lpez J.K., 2013

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Thakur S. edited by: Scudder R. , 3/31/2011, How to Purify and Filter

Cooking Oil for Reuse?
Newman, A., 5/13/09, Ginger Power
Scudder, R., How to Purify and Filter Cooking Oil for Reuse?
Fergurnur M.,September 19, 2010, Experiment: Purification of used
cooking oil for reuse.
Lpez J.K., Sep 26, 2013 , How to extend the lifespan of your cooking
oil?
How to Purify and Filter Cooking Oil for Reuse?
Shatur N., 5/7/2011, How to Clean Oil
-

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