Studies on the Quality Indices of Processing of Edible Vegetable Oils

Prabaharan Vekataralu Bhavadharani; Gurumoorthi Parameswaran; Abishek Sakkaravarthy

doi:doi:10.11648/j.ijnfs.20231204.14

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Studies on the Quality Indices of Processing of Edible Vegetable Oils

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy

Published in International Journal of Nutrition and Food Sciences (Volume 12, Issue 4)

Received: 27 March 2023 Accepted: 13 April 2023 Published: 15 August 2023

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Abstract

This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O₂/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.

Published in	International Journal of Nutrition and Food Sciences (Volume 12, Issue 4)
DOI	10.11648/j.ijnfs.20231204.14
Page(s)	109-115
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Tocopherol, Edible Oil, Antioxidant, Deep Frying, Degradation

References

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APA Style

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy. (2023). Studies on the Quality Indices of Processing of Edible Vegetable Oils. International Journal of Nutrition and Food Sciences, 12(4), 109-115. https://doi.org/10.11648/j.ijnfs.20231204.14

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ACS Style

Prabaharan Vekataralu Bhavadharani; Gurumoorthi Parameswaran; Abishek Sakkaravarthy. Studies on the Quality Indices of Processing of Edible Vegetable Oils. Int. J. Nutr. Food Sci. 2023, 12(4), 109-115. doi: 10.11648/j.ijnfs.20231204.14

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AMA Style

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy. Studies on the Quality Indices of Processing of Edible Vegetable Oils. Int J Nutr Food Sci. 2023;12(4):109-115. doi: 10.11648/j.ijnfs.20231204.14

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@article{10.11648/j.ijnfs.20231204.14,
  author = {Prabaharan Vekataralu Bhavadharani and Gurumoorthi Parameswaran and Abishek Sakkaravarthy},
  title = {Studies on the Quality Indices of Processing of Edible Vegetable Oils},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {12},
  number = {4},
  pages = {109-115},
  doi = {10.11648/j.ijnfs.20231204.14},
  url = {https://doi.org/10.11648/j.ijnfs.20231204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231204.14},
  abstract = {This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O2/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.},
 year = {2023}
}

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TY  - JOUR
T1  - Studies on the Quality Indices of Processing of Edible Vegetable Oils
AU  - Prabaharan Vekataralu Bhavadharani
AU  - Gurumoorthi Parameswaran
AU  - Abishek Sakkaravarthy
Y1  - 2023/08/15
PY  - 2023
N1  - https://doi.org/10.11648/j.ijnfs.20231204.14
DO  - 10.11648/j.ijnfs.20231204.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 109
EP  - 115
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20231204.14
AB  - This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O2/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.
VL  - 12
IS  - 4
ER  -

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Author Information

Prabaharan Vekataralu Bhavadharani

Department of Food Process Engineering, SRM Institute of Science and Technology, Chennai, India
Gurumoorthi Parameswaran

Department of Food Process Engineering, SRM Institute of Science and Technology, Chennai, India
Abishek Sakkaravarthy

Department of Food Process Engineering, SRM Institute of Science and Technology, Chennai, India

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APA Style

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy. (2023). Studies on the Quality Indices of Processing of Edible Vegetable Oils. International Journal of Nutrition and Food Sciences, 12(4), 109-115. https://doi.org/10.11648/j.ijnfs.20231204.14

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ACS Style

Prabaharan Vekataralu Bhavadharani; Gurumoorthi Parameswaran; Abishek Sakkaravarthy. Studies on the Quality Indices of Processing of Edible Vegetable Oils. Int. J. Nutr. Food Sci. 2023, 12(4), 109-115. doi: 10.11648/j.ijnfs.20231204.14

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AMA Style

Prabaharan Vekataralu Bhavadharani, Gurumoorthi Parameswaran, Abishek Sakkaravarthy. Studies on the Quality Indices of Processing of Edible Vegetable Oils. Int J Nutr Food Sci. 2023;12(4):109-115. doi: 10.11648/j.ijnfs.20231204.14

Copy | Download

@article{10.11648/j.ijnfs.20231204.14,
  author = {Prabaharan Vekataralu Bhavadharani and Gurumoorthi Parameswaran and Abishek Sakkaravarthy},
  title = {Studies on the Quality Indices of Processing of Edible Vegetable Oils},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {12},
  number = {4},
  pages = {109-115},
  doi = {10.11648/j.ijnfs.20231204.14},
  url = {https://doi.org/10.11648/j.ijnfs.20231204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231204.14},
  abstract = {This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O2/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Studies on the Quality Indices of Processing of Edible Vegetable Oils
AU  - Prabaharan Vekataralu Bhavadharani
AU  - Gurumoorthi Parameswaran
AU  - Abishek Sakkaravarthy
Y1  - 2023/08/15
PY  - 2023
N1  - https://doi.org/10.11648/j.ijnfs.20231204.14
DO  - 10.11648/j.ijnfs.20231204.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 109
EP  - 115
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20231204.14
AB  - This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and Refined sunflower oil at 200-220°C is 1.43, 1.55, 7.3, 1.2, 1.13, 1.6 respectively. Peroxide value (meq of active O2/Kg) of deep-fried dried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 1.25, 2.6, 3.2, 1.5, 6.98, and 2.25. Iodine value (g of iodine per 100 g oil) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil, Palmolein oil, and refined sunflower oil at 200-220°C is 10.6, 99.09, 121.1, 104.45, 63.01, 144.23. After processing at the temperature of 200-220°C, the fortified vitamins have deteriorated.
VL  - 12
IS  - 4
ER  -

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