Abstract:
The increased demands for oils both in industry and nutritional processes led the attention of the researchers to investigate and compare the physicochemical properties of different oils. Therefore, the aim of present study is to determine the physiochemical properties of refined canola vegetable oils available in local markets of Lahore as awareness for the consumers. Physiochemical characteristics like color, Ph, Viscosity, Density, Specific gravity, Refractive index, Moisture content, Iodine value, Acidic value, Free fatty acid value, Saponification value, Peroxide value, Smoke point, Flash point, Rancidity and Vitamin A were examined. Quality parameters of oil samples coded SC, SSC, KC, SFC, EC and KSC meet commonly acceptable standards, including specific gravity (0.96134- 0.80824), refractive index (1.4772- 1.47172), Viscosity (0.80002cp - 0.45773cp) acid number value (0.8415mg KOH g-1-0.033mg KOH g-1), saponfication value ( 173.91 mg KOH/g - 185.13 mg KOH/g ), smoke point (235oC- 190oC), flash point (325oC - 310oC), free fatty acid value (0.54%-0.1%) and color (20Y-10Y, 0.2R- 0.1) respectively. Results revealed that peroxide value of some oil samples SC, SSC, KC, SFC and EC (29.695 meq O2/kg, 28.33 meq O2/kg, 26.537 meq O2/kg, 21.075 meq O2/kg, and 14.914 meq O2/kg respectively) indicating high rancidity level. While moisture content of sample SFC (0.699%), saponifcation value of sample KC, SSC and EC (140.25 mg KOH/g, 168.3 mg KOH/g, 210.32 mg KOH/g) and iodine value of KC, SFC (137.762- 137.583) didn't meet the specified criteria when compared with physiochemical parameters recommended by the Codex Alimentations Commission of FAO/WHO and the specification of Pakistan standards. Qualitative test of Vitamin A fortification of refined canola oil samples shows presence of vitamin A in all tested samples. Vitamin A Analysis of Canola samples SFC, EC, SSC and SC show deep green color while SSC and KSC show orange and brownish color. To check the Antioxidant properties of refined canola oil samples and comparison of with different varieties of raw canola oils are in process. The results would provide valuable information to the consumers and the researchers regarding the selection of the best quality cooking oils available in the local markets of Lahore.
Page(s):
185-185
DOI:
DOI not available
Published:
Journal: Abstract Book on Second International Conference on Recent Approaches in Plant Sciences (RAPS-23) 4-5 May 2023 , Volume: 0, Issue: 0, Year: 2023
Keywords:
Antioxidant properties
,
physiochemical properties
,
iodine value
,
peroxide value