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World Journal of Pharmacy and
Pharmaceutical Sciences

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Medical Research and Technology

Impact Factor : 8.025

ICV : 84.65

WJPPS Citation

	All	Since 2019
Citation	5450	3969
h-index	23	20
i10-index	134	84

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Abstract

MEASUREMENT OF ANALYTICAL CHARACTERISTICS OF DIFFERENT BRANDS OF SOYABEAN EDIBLE COOKING OILS BEFORE AND AFTER FRYING

Dr. Shashikant Pardeshi*

ABSTRACT

Heating cooking oil or fats changes its chemical composition and reuse of such oils which are exposed to high temperatures can cause harmful effects. In this research, the main objectives of this study were to analyze the physicochemical properties changes and to compare with standard values of different brands of soyabean cooking oils commonly used in kitchen to high temperature. There are nine different brands of soyabean oils (before and after frying were analysed using standard procedures for the physicochemical properties such as refractive index, specific gravity, colour, viscosity, acid, peroxide, iodine, saponofication, ester, P-anisidine and totox value of edible oil before and after frying were investigated. From this study, the result showed that, RI and specific gravity were in the range of 1.4699-1.4730 and 0.9008-0.8924 before and after frying. Viscosity and colour, in the range of 34.86-86.42 and 1.84-7.82 before and after frying. AV and PV were ranged between 0.22-0.56 in fresh oils, 0.65-1.23 in after frying and 1.06-2.42 and 9.5-13.6 mg KOH/g before and after frying oil while Saponification and Ester values were ranged between 190.98-193.38 and 190.76-192.34 mg KOH/g oil in fresh oils respectively and between 199.12-204.48 and 198.27-201.95mg KOH/g oil in after frying oils. Panisidine and Totox value were in the range of 4.01-6.83 and 6.14-11.01 in before frying while in case of after frying it is 13.14-23.17 and 31.14-44.84 meq/kg respectively. In general, after frying, RI, colour, viscosities, AV,PV, P-anisidine and totox values were found higher and specific gravity and iodine values are lower than as compared with safety limit. The results showed degradation in the physico-chemical properties of the vegetable cooking oil after frying.

Keywords: different brands of soyabean oils, before and after Frying, Physicochemical Characteristics.

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