Effect of Storage on Physicochemical Characteristics of Some Selected Vegetable Oils

Storage Effect on Vegetable Oils

  • Zahida Karim Department of Chemistry, University of Karachi, Karachi 75270, Pakistan
  • Farhat Ikram Department of Chemistry, University of Karachi, Karachi 75270, Pakistan
  • Aneela Karim HEJ Research Institute of Chemistry, International Centre for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
  • Khalid Mohammed Khan HEJ Research Institute of Chemistry, International Centre for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
DOI: https://doi.org/10.52763/PJSIR.PHYS.SCI.59.3.2016.121.125
Keywords: peroxide value, refractive index, saponification value, storage stability, UV radiations, vegetable oil

Abstract

The quality of fats and oils is analysed by several physical and chemical parameters that are dependent on the source of oil as well as processing and storage conditions. In the present study, refractive index, peroxide, saponification, and acid values of different branded and unbranded vegetable oils were determined. Storage stability of oil samples were investigated and fastest deterioration was observed when samples were exposed to day light. UV radiations also caused oxidative damage, as indicated by the increased peroxide values for the samples exposed to UV radiations for 0, 5 and 10 min, respectively. Direct sunlight and UV rays are particularly found responsible for the degradation of oil quality.

Published
2016-10-26
Issue
Vol 59 No 3 (2016): Pakistan Journal of Scientific and Industrial Research Series A: Physical Sciences
Section
Articles