International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Physico-Chemical Study of Edible and Composite Edible Oil


Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
     

   Subscribe/Renew Journal


Edible oil, being obtained from vegetable sources, is primarily composed of fatty acids and used for cooking, medicinal and cosmetic purposes. It is estimated that about 90 per cent of vegetable oils are used for edible purposes. The sunflower oil used as based oil for replacement. The sunflower oil was replaced by (40-85), mustard, soybean and groundnut are each (5-20%). During the storage of individual and blended oil, pH, density and specific gravity value was decreased with increasing the storage period and types of storage condition. During the storage of individual and blended oil, free fatty acid was increase with increasing the storage period and types of storage condition. During the storage of individual and blended oil, iodine value was decrease with decreasing the storage period and types of storage condition. Peroxide value was increased with increasing the storage period and types of storage condition. Edible oils processing poses challenges due to its high content of polyunsaturated fatty acids and bioactive compounds. The oils refining objective is to remove completely all the minor compounds which are present in the crude oil: free fatty acids, peroxides, phospholipides, pigments, water, heavy metals and all the insoluble impurities which affect both the commercial quality and the shelf-life.

Keywords

Edible Oil, Free Fatty Acid, Peroxide Value, Iodine Value, PH.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Bansal, G., Zhou, W., Barlow, P.J., Joshi, P.S., Lo, H.L. and Chung, Y.K. (2010). Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods. Crit. Rev. Food Sci. Nutr., 50:503-514.

  • Cabiscol, E., Tamarit, J. and Ros, J. (2010). Oxidative stress in bacteria and protein damage by reactive oxygen species. Inter. Microbiol., 3 : 3-8.

  • Dasgupta, S. and Bhattacharyya, D.K. (2007). Dietary effect of gamma-linolenic acid on the lipid profile of rat fed erucic acid rich oil. J. Oleo. Sci., 56: 569-577.

  • Duke, J.A. (2008). Duke’s handbook of medicinal plants of the bible. CRC Press, Boca Raton, ISBN-13: 978-0-8493-8202-4, pp. 65-69.

  • Kang, H.B., Zhang, Y.F., Yang, J.D. and Lu, K.L. (2012). Study on soy isoflavone consumption and risk of breast cancer and survival. Asian Pac. J. Cancer Prev., 13 : 995-998.

  • Kumar, R., Chandra, S., Samsher, Kumar, K., Kumar, T. and Kumar, V. (2018). Analysis of the physical and chemical characteristics of edible vegetable blended oil. Internat. J. Chem. Stud., 6 (6) : 10-15.

  • List, G.R., Wang, T. and Shukla, V.K.S. (2005). Storage, handling and transport of oils and fats. Bailey’s Industrial Oil and Fat Products.

  • Navarro, M., Castro, W. and Biot, C. (2012). Bioorganometallic compounds with antimalarial targets: Inhibiting hemozoin formation. Organometallics, 31: 5715-5727.

  • Ranganna, S. (2005). Handbook of analysis and quality control for fruit and vegetable products. Tata Mc Graw- Hill Publishing Company Limited, New Delhi, India.

  • Rastogi, T., Reddy, K.S., Vaz, M., Spiegelman, D. and Prabhakaran, D., Willett, W.C. and Ascheri, A. (2004). Diet and risk of ischemic heart disease in India1-3. Am. J. Clin. Nutr., 79 : 582-592.

  • Shukla, S.G. (2003).Dairy chemistry. Aman Publishing House Madhu Market, Naveen Bazar, Meerut (U.P.) India.

  • Sugiyama, Y., Masumori, N., Fukuta, F., Yoneta, A., Hida, T., Yamashita, T., Minatoya, M., Nagata, Y., Mori, M., Tsuji, H., Akaza H. and Tsukamoto, T. (2013) I.nfluence of isoflavone intake and equol-producing intestinal flora on prostate cancer risk. Asian Pac. J. Cancer Prev., 14 :1-4.

  • Zhang, Y.F., Kang, H.B., Li, B.L. and Zhang, R.M. (2012). Positive effects of soy isoflavone food on survival of breast cancer patients in China. Asian Pac. J. Cancer Prev., 13:489-482.

  • Zhu, Y.Y., Zhou, L., Jiao, S.C. and Xu, L.Z. (2011). Relationship between soy food intake and breast cancer in China. Asian Pac. J. Cancer Prev.,12 : 2837-2840.


Abstract Views: 246

PDF Views: 0




  • Physico-Chemical Study of Edible and Composite Edible Oil

Abstract Views: 246  |  PDF Views: 0

Authors

Ratnesh Kumar
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Suresh Chandra
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Samsher
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Vikrant Kumar
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Sunil
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Vipul Chaudhary
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India

Abstract


Edible oil, being obtained from vegetable sources, is primarily composed of fatty acids and used for cooking, medicinal and cosmetic purposes. It is estimated that about 90 per cent of vegetable oils are used for edible purposes. The sunflower oil used as based oil for replacement. The sunflower oil was replaced by (40-85), mustard, soybean and groundnut are each (5-20%). During the storage of individual and blended oil, pH, density and specific gravity value was decreased with increasing the storage period and types of storage condition. During the storage of individual and blended oil, free fatty acid was increase with increasing the storage period and types of storage condition. During the storage of individual and blended oil, iodine value was decrease with decreasing the storage period and types of storage condition. Peroxide value was increased with increasing the storage period and types of storage condition. Edible oils processing poses challenges due to its high content of polyunsaturated fatty acids and bioactive compounds. The oils refining objective is to remove completely all the minor compounds which are present in the crude oil: free fatty acids, peroxides, phospholipides, pigments, water, heavy metals and all the insoluble impurities which affect both the commercial quality and the shelf-life.

Keywords


Edible Oil, Free Fatty Acid, Peroxide Value, Iodine Value, PH.

References