Physico-chemical studies and effect of temperature, air, metal and light: a comparative analysis of various edible oils

摘要

Physico-chemical studies were carried out on various oils like mustard, groundnut, sesame, soyabean and sunflower. The effect of temperature, air, metal and light were analysed by measuring various parameters like acid value, iodine value, saponification value, specific gravity and peroxide value. Findings suggests that oils possessing more polyunsaturation are more harmful if treated at high temperature in the presence of light, air and metal. Mustard oil possessing minimum deterioration where as sunflower, soyabean possess maximum deterioration on treatment at very high temperature with definite time period in open air, light and metal contact. These analysis suggests that in Indian conditions and cooking styles mustard and groundnut oils are favourable for pickles, storage purposes and deep frying in comparison to soyabean, sunflower and sesame.