Scientists develop cooking oil that can be used 80 times over

Using palm oil and natural herb extracts, researchers have successfully developed cooking oil that can be used at least 80 times and could potentially minimise the risk of cardiovascular disease and cancer.
The AFDHAL cooking oil, which was formulated using Rutaceae herb extracts, capable of reducing oil absorption in cooking, can be used repeatedly for at least 80 times, the researchers said.
Suhaila Mohamed, professor at University of Putra, Malaysia (UPM), said AFDHAL cooking oil was scientifically defined using the main ingredients, palm oil and Rutaceae herb, which are not only capable of reducing oil absorption in fried cooking up to 85 per cent but also minimise the risks of getting cardiovascular disease and cancer.

"Extracts from Rutaceaea herb serve as a natural antioxidant that prevents cooking oil from damage," Mohamed said.
"Besides, wastage can be avoided through the use of cooking oil for 80 times, without affecting one's health," she said.
"Another plus point of this product is that it is rich in high antioxidant, has antibacterial properties and antihistamine to enhance crunchiness, taste and quality of fried foods to prevent damage to the oil whether in cooking or keeping and poses less health risks," she said.
"AFDHAL oil can be used for all types of cooking oils by applying 15 millimetre (ml) or one big spoonful to 150 ml or half a cup of cooking oil," she said.

The creation of AFDHAL cooking oil was based on five main concepts of oil production: Antioxidant (powerful) natural edible herbs extract; Free of trans-fats, synthetics or cholesterol; Decrease wastage, spoilage and allergy; Have health benefits; Anti-oil absorbed in food; and Lengthen oil life and usage.