Analysis of oxidative rancidity of different oil samples collected from Kalyan Taluka

Authors

  • Kantilal Nagare  Department of Zoology, B.K. Birla College of Arts, Science & Commerce, Kalyan, Maharashtra, India
  • SoniYadav  Department of Zoology, B.K. Birla College of Arts, Science & Commerce, Kalyan, Maharashtra, India
  • Manasi Dhumal  Department of Zoology, B.K. Birla College of Arts, Science & Commerce, Kalyan, Maharashtra, India
  • Vina Yashwantrao  Department of Zoology, B.K. Birla College of Arts, Science & Commerce, Kalyan, Maharashtra, India
  • Manali Kolkur  Department of Zoology, B.K. Birla College of Arts, Science & Commerce, Kalyan, Maharashtra, India
  • Khushboo Singh  Department of Zoology, B.K. Birla College of Arts, Science & Commerce, Kalyan, Maharashtra, India
  • Rachna Mishra  Department of Zoology, B.K. Birla College of Arts, Science & Commerce, Kalyan, Maharashtra, India
  • Dinesh Wanule  Department of Zoology, B.K. Birla College of Arts, Science & Commerce, Kalyan, Maharashtra, India

Keywords:

Rancidity, oil, toxic, oxidation, fats

Abstract

Rancidity is the process which causes a substance to have unpleasant smell or taste. It is a biochemical reaction between fats and oxygen which causes oxidation of fats turning the substance rancid. There are three types of rancidity namely oxidative, ketonic, and hydrolytic rancidity. Consuming rancid substances may be slightly toxic and the harmful free radicals may cause cellular damage and digestive distress. In this analysis 30 samples were collected from different stores of KalyanTaluka and studied for oxidative rancidity using method prescribed by International Fragrance Association IFRA. The result showed oxidative rancidity values for 30 oil samples were between 0.11 to 1.66 mEq/Kg range which is considered under the lower oxidative rancidity range i.e.<10mEq/Kg. Mustard oil showed highest mean peroxide value i.e. 1.028 mEq/Kg followed by sunflower oil with 0.636 mEq/Kg. where as palm oil and Castor oil showed least peroxide values which was 0.13 mEq/ Kg. This study concluded that all oil samples collected from KalyanTaluka were less rancid and within permissible limit.

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International Journal of Scientific Research in Science, Engineering and Technology

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Published

2018-02-28

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Volume 5, Issue 4, January-February-2018

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Research Articles

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How to Cite

[1]
Kantilal Nagare, SoniYadav, Manasi Dhumal, Vina Yashwantrao, Manali Kolkur, Khushboo Singh, Rachna Mishra, Dinesh Wanule, " Analysis of oxidative rancidity of different oil samples collected from Kalyan Taluka, International Journal of Scientific Research in Science, Engineering and Technology(IJSRSET), Print ISSN : 2395-1990, Online ISSN : 2394-4099, Volume 5, Issue 4, pp.26-29, January-February-2018.