Spectrophotometric Analysis of the Different Brands of Cooking Oil: It's Implication to Human Health (original) (raw)
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Journal of Advances in Biology & Biotechnology, 2014
Edible vegetable oils which include red palm oil, coconut oil, groundnut oil, sesame oil (Beniseed oil), soybean oil, palm kernel oil, etc. are derived from seeds or fruits of different plants. These oils are consumed not only for their supply of lipids in the diets but for their distinct aromas, colours, palatability and availability. Vegetable oils are rich in essential nutrients such as vitamins and anti-oxidant compounds. The type of diet and in particular the nature of dietary fats has been found to raise or lower the blood cholesterol in man. This study was therefore necessary as it will assess and ascertain the physiochemical and fatty acid characteristics of the various vegetable oils available in the Nigerian markets. The various physiochemical and fatty acid parameters were estimated using standard procedure. Results indicate that red palm oil had high levels of palmitic and oleic acids as well as peroxide and iodine values, with high fire and boiling points. Coconut oil had high peroxide, saponification and acid values, high concentrations of capric, lauric, palmitic, myristic, stearic and linoleic acids with high smoke point. Palm kernel oil had high iodine, saponification and acid values, high contents of capric, lauric and myristic acids with high flash, fire and boiling points. Oleic and stearic acids were in turn very high in soybean,
European Journal of Nutrition & Food Safety, 2019
The study was based on the comparative evaluation of physical and physicochemical properties and antioxidant potential of different cooking oils as awareness for the consumers. The cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed and available for consumers as different commercial brands were purchased from the local market and analysed for their physical, physicochemical and antioxidant properties. All of the selected oils were found to be statistically similar on the basis of their physical properties including odour, specific gravity (P=.65) and refractive index (P=0.84). All of the selected oils contained vitamin A except one brand of each of the sunflower, corn and canola oils. The selected oils and their blend showed statistically different physicochemical properties and antioxidant potential (P=.000). The corn oil and rapeseed oil were found to be the best quality oil due to comparatively lower acid, peroxide and saponification values and higher anti...
Cholesterol Content and Free Fatty Acids in Edible Oils and Health Effects: A review
Cholesterol plays a major role in human heart health and high cholesterol is a leading risk factor for human cardiovascular diseases such as coronary heart disease and stroke. Not only cholesterol content but also cholesterol oxidation (favoured during thermal-processing of food) can be potentially harmful to human health. A person with the level of 240 mg/dl or above has more than twice the risk of heart disease as someone whose cholesterol is below 200 mg/dl. Most literatures showed that there is no cholesterol free oil in the market as shown on the vegetable oil brand labels and companies producing and advertising vegetable oils are enjoined to desist from misleading the public by labeling their products as “cholesterol free”. Hence this review explains the way of determining the cholesterol content in edible oils and call attention to write or label the amount of cholesterol present in the oil, no matter how small quantity may be. In addition, this review describes acid value, iodine value, and saponification value and oil rancidity.
Studies on the Fatty Acid Composition of Edible Oil
Bangladesh Journal of Scientific and Industrial Research, 2008
Fatty acid analysis of the five types of locally consumed edible oils (n = 22) was carried out using a Gas Chromatograph (G.C) equipped with a Flame Ionization Detector (FID) and stainless steel packed column. The results showed that sunflower oil contained the highest percentage of long chain mono and polyunsaturated fatty acids (91.49 ± 1.91 %) compared to soybean oil (81.14 ± 1.49 %), mustard oil (86.80 ± 3.07 %), palm oil (53.30 ± 0.36 %) and coconut oil (7.12 ± 0.51 %). Two varieties of mustard oil, low erucic (= 5 %, n=3) and high erucic acid ( >14 %, n=2) and two varieties of sunflower oil, high linoleic-low oleic (61-66 % & 22-27 %, n=2) and low linoleic-high oleic (29-38 % and 53-63 %, n =3) were found. Sunflower oil with the highest percentage of mono and polyunsaturated fatty acids especially the high linoleic-low oleic variety appeared to be superior and most suitable edible oil for mass consumption.
Physicochemical Characterization and Frying Quality of Canola and Sunflower Oil Samples
2012
Summary: Frying quality of canola and sunflower oils was evaluated. Stimulated frying experiments were performed on oils with French fries as the fried food. Samples of oils were used to fry potato chips for four days. Physical and chemical characterization was carried out to determine the change during frying. Comparison of frying oil samples was then made with their control counterparts (i.e. oil samples without frying). There was a gradual increase in refractive index, viscosity, acid value and colour with time of frying. Iodine value decreased significantly with time of frying. Peroxide value first increased up to 12 h of frying and then decreased. Colour change and viscosity increase with increase in frying time. Amount of free fatty acid gradually increase during frying. Refined oil showed better performance than the crude oil due to the presence of impurities in the latter.
Journal of Chemical Health Risks, 2019
Edible oils are an essential component for cooking. Presence of an elevated amount of cholesterol in edible oil might cause several diseases. Therefore, the present study aims to estimate the amount of cholesterol in fourteen branded (BVO) and unbranded (UVO) commercially available edible vegetable oils in Khulna, Bangladesh. Besides, to ensure the quality of the oils, iodine value, saponification value, acid value, insoluble impurities and peroxide value were determined. Quantitative analysis of cholesterol was performed by Liebermann-Burchard method and the result indicates UVO black cumin oil has highest (525.49 ± 0.67 mg/L) cholesterol content whereas BVO sunflower oil contains lowest cholesterol content (145.36 ± 0.73 mg/L). The ascending order of the cholesterol content in various vegetable oils is sunflower oil (BVO)
Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats
Journal of Agricultural and Food Chemistry, 1997
Seven commonly used frying oils and fats (beef tallow, canola oil, partially hydrogenated canola oil, corn oil, cottonseed oil, soybean oil, and partially hydrogenated soybean oil) were heated at two different temperatures (190 and 204°C) for 8 h/day until they reached a critical level of polar constituents. Iodine value, color index, and the levels of polar compounds and of dimeric and polymeric triglycerides were monitored daily using AOCS official methods. In general, oils with higher levels of unsaturated fatty acids produced more polar compounds compared to the more saturated oils. Cottonseed oil had the fastest rate of formation of polar material and of polymeric triglycerides of oils heated at 204°C while corn oil had the greatest yield of polar material and polymeric triglycerides at 190°C. For all seven oils and fats, total polar material was highly (r g 0.99) and significantly (P < 0.001) correlated with the dimeric and polymeric triglyceride content and also highly (r > 0.94 and r e -0.97) and significantly (P < 0.001 for the majority of cases; P < 0.05 for the poorest correlation) with the color index and iodine value, respectively. Despite its significant correlations with total polar material, color index was not a reliable indicator of oil quality.
Change in physicochemical properties of edible oil during frying: A review
2017
Edible oils from plant, animal, or synthetic origin, are used in frying, baking, and other forms of cooking, and in salad dressings and bread dips. Plant-derived edible oils consist of carboxylic acids with long hydrocarbon chains, in contrast to petroleum-based oils which lack the carboxyl group on the end. The carboxyl group makes the oils edible, providing a site for human enzymes to attack and break down the chain in a process called beta-oxidation. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. This paper incorporates a comparative study of different types of frying oils by their physicochemical properties and compositional qualities. There are numerous health benefits of frying oils which has been covered in the paper along with the future of edible oils in India.
Evaluation of oil composition of some crops suitable for human nutrition
Industrial Crops and Products, 2006
Interest in Canola, Cannabis, Sunflower, Cardoon and Safflower, was focused on the composition of the fat because of their growing importance for nutritional and pharmaceutical purposes. We have therefore begun the analysis and characterization of their fatty acids (FAs) in different oils extracted from those crops to obtain reliable data on their suitability for both human nutrition and industrial or pharmaceutical purposes. The oil content fluctuated from 243 g/kg for Cardoon, 327 g/kg for Cannabis, 358 g/kg for Safflower, 411 g/kg for Sunflower to 488 g/kg for Canola. The ratio of n-6 to n-3 and total unsaturated to total saturated fatty acids ranged from 1.8 to 78.6 and 4.0 to 12.9, respectively. All five crop oils contained a high concentration of unsaturated fatty acids, namely linoleic acid (LA) and linolenic acid (LNA), which are two of the main representative compounds, known as dietary essential fatty acids (EFA) because they prevent deficiency symptoms and cannot be synthesized by humans. They could be considered, per si, functional foods without any biochemical extra additions. Thus, we conclude that whole crop oils do not differ significantly in their FAs composition; consequently, all seem to be suitable for human nutrition after refined procedure.