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Purification of Used Coconut Cooking Oil Using Papayako
Purification of Used Coconut Cooking Oil Using Papayako
Joshua C. Bidula
Joy C. Llanes
Vince Dylan G. Visey
March 2020
Background of the Study
Street vendors around San Pablo City, Laguna often sell fried foods
such as chicken, fishball, squidball, kikiam, hotdog, and etc. Most of them
still use the same cooking oil even though they used it for numerous times
already causing the change in color of the oil. Based in some research
reusing cooking oil can increase its cholesterol content due to the reused fats
and may harbor bacteria. It can cause chemical reactions that produce toxic
chemicals. Unhealthy fats and salts could be also obtained from overused
cooking oil that can cause high blood pressure, high cholesterol, obesity,
beauty products for its ability as a whitening agent for the skin. However
there are still many uses for the papaya fruit and has a potential to purify
overused cooking oil. Carica papaya has papain that has the ability to break
tenderizer. Thus, giving the researchers the idea of using papaya’s papain
enzyme to purify the used cooking oil. The ability of the papain to break
down fats and carbohydrate can help the used cooking oil to be purified
again sine reusing it causes its fats and carbohydrates content to increase.
Aside from purifying the cooking oil again, it may also help the vendors to
reuse the oil without risking the health of the consumers of their fried foods.
Conceptual Framework
Effectiveness of
purifying used
Quality of papaya coconut cooking oil Concentration of papain
using papaya’s
papain
Figure 1 shows the relationship of the different factors affecting the effectiveness
of purifying used coconut cooking oil using papaya’s papain. The quality of papaya in
terms of its ripeness will be determined if it will affect the papain of the papaya. The
number of times the coconut oil to be used will be tested if it will affect the needed
concentration of papain to purify the used oil. The kinds of food fried using the coconut
oil will also be determined if it has an effect in the fats and cholesterol content in the oil.
Lastly, the type of extract like crude ethanolic and aqueous will be used in order to test
Research Paradigm
Figure 2
1.) Is it effective to use the papaya’s papain in lowering the cholesterol and fat content
2.) Does the concentration of the papain affects the purification of the used coconut
cooking oil?
3.) Does the success of the study can lower the risk of having health-related problems
Research Hypothesis
Street vendors in the Philippines uses oil for cooking street foods called as tuhog.
Many vendors abuse the reusage of cooking pan oil which greatly affects the taste of
the food. Practice of cooking oil in frying for many times can change its physical
properties like its color and odor. Improper use of cooking oil can greatly affect the
health of a person and the environment. Free radicals attach themselves to healthy cells
and lead to diseases. Reusing oil can make free radicals that can be carcinogenic and
can block the passageway of blood in the arteries because of bad cholesterol (Setalvad,
2017). Other possible conditions are acidity, heart disease, Alzheimer’s and Parkinson’s
In order to address this problem, the researchers will test Papaya’s Papain or
papaya proteinase I, an enzyme that can break down proteins into small peptides and
amino acids that made it suitable as a meat tenderizer. This proteolytic enzyme can also
breakdown fats during chemical digestion. Fats is a kind of free radicals that can affect
the body. Papaya will be used by the researchers for it is accessible, available and
abundant in the climate condition of the country. The researchers will test the properties
of Papain of Papaya if it can remove the fats in the used cooking oil. Papain cleaved
chemical bonds on the side of the protein or end if the chain that act as an antioxidant in
protecting our body from cellular damage and has Vitamins E and Vitamin C that can
If Carica Papaya’s papain once proven as a suitable purifier for coconut cooking
oil, this will help in solving local and global environmental problems. Vendors can use
papain as a purifier in a reused cooking oil which is eco-friendly and affordable and
readily available in our climate condition since Papaya trees in the country is abundant.
Through this, vendors can sell their products with no worries to food safety, danger in
ethanolic extract of papain from Carica papaya, where it will be tested as a purifier of
the used coconut cooking oil. This study is also limited in testing the effectiveness of a
part of the papain of the papaya. First, the Carica papaya are needed to prepare before
the experiment then extraction of papain through different procedures before having the
oil treatment and statistical analysis. Proper waste disposal will be done by the
Banos or at Laguna State Polytechnic University. The researchers will be under the
supervision of a professional to the field of the research study. Proper procedures and
Definition of Terms
The important terms in this study has been defined. The following terminologies
are:
study
oxidation or lipolysis.
(Szalay, 2016).