Oils may go rancid and develop an unpleasant odor and flavor if incorrectly stored. The main factors that cause rancidity (in addition to moisture, bacteria and enzymes) are light, heat, air and some types of metals. Rancid oil forms harmful free radicals in the body, which are known to cause cellular damage and have been associated with diabetes, Alzheimer's disease and other conditions. Rancid oils can also cause digestive distress and deplete the body of vitamins B and E. Their chemical edible is comprised of saturated and unsaturated fatty acids and glycerides. Temperature affects the quality of edible oils. When edible oils are exposed to high temperatures, unpleasant odours and flavours could result from the deterioration its fatty or oilly portion. The study aimed at assessing rancidity and other physicochemical properties of edible oils (Mustard and Corn oils) at room temperature. Physicochemical properties of edible oils was assesses using standard analytical procedures. The results obtained gave values of density as 8.8512 g/mL for Cord oil (CO) and 9.8779 g/mL for mustard oil (MO) while values of 111.601 millipoise and 116.832 millipoise were obtained for viscosity. The temperatures were 140.02°C and 169.4°C for CO and MO respectively. Saponification value ranged from 152.7 mg for CO to 124.8 mg MO. Iodine value gave 16.56 g for CO and 8.11g in MO respectively while peroxide value recorded 213.459meq/kg in CO and 12.8411meq/kg for MO. The quality of edible oil should be regularly monitored to avoid the use of abused oil due to the health consequences of consuming foods fried in degraded oil and also, to minimize the production costs associated with early disposal of the frying medium.
| DOI | 10.11648/j.jfns.20180603.11 |
| Published in | Journal of Food and Nutrition Sciences (Volume 6, Issue 3, May 2018) |
| Page(s) | 70-75 |
| 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 |
Edible Oils, Corn Oil, Mustard Oils, Rancidity, Temperature, Deterioration
| [1] | Alvarez, A. M. B., Rodrı´guez, M. L. G., 2000. Lipids in pharmaceuticaland cosmetic preparations. Grasas Aceites 51, 74–96. |
| [2] | Ceriani, R., Paiva, F. R., Alves, C. B. G., Batista, E. A. C., Meirelles, A. J. A., 2008. Densities and viscosities of vegetable oils of nutritional value. J. Chem. Eng. Data 53 (8), 1846–1853. |
| [3] | Mousavi, K., Shoeibi, S., Ameri, M., 2012. Effects of storage conditions and PET packaging on quality of edible oils in Iran. Adv. Environ. Biol. 6 (2), 694–701. |
| [4] | Farhoosh, R., Moosai, S. M. R., Sharif, A., 2008. Investigation onfrying oils quality in terms of color index, refractive index and viscosity during frying process. J. Food Sci. Tech. 5 (1):13–19. |
| [5] | Li, H., Zhou, G., Zhang, H., He, Y., 2010. Chemical constituents and biological activities of saponin from the seed of Camellia oleifera. Sci. Res. Essays 5 (25), 4088–4092. |
| [6] | Jinfeng, P., Huixing, S., Juan, Y., Yong, K. L., 2011. Changes in physiochemical properties of Myofibrillar protein from Silver Carp (Hypophthal michthysmollitrix) during heat treatment. J. FoodBiochem. 35, 939–952. |
| [7] | Che Man, Y. B., Jasvir, I., 2000. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palmolein during deep fat frying. Food Chem. 69, 301–307. |
| [8] | Gloria, H., Aguilera, J. M., 1998. Assessment of the quality of heated oils by differential scanning calorimetry. J. Agric. Food Chem. 46, 1363–1368. |
| [9] | Choe, E., Min, D. B., 2007. Chemistry of deep-fat frying oils. J. Food Sci. 72, 77–86. |
| [10] | Bhattacharya, A. B., Sajilata, M. G., Tiwari, S. R., Singhal, R., 2008. Regeneration of thermally polymerized frying oils with adsorbents. Food Chem. 110, 562–570. |
| [11] | Vijayan, J., Slaughter, D. C., Paul, S. R., 1996. Optical properties of corn oil during frying. Int. J. Food Sci. Technol. 31, 353–358. |
| [12] | Che Man, Y. B., Syahariza, Z. A., Rohman, A., 2010. Fourier trans-form infrared (FTIR) spectroscopy: development, techniques, and application in the analyses of fats and oils. In: Ress, Oliver J. (Ed.), Fourier Transform Infrared Spectroscopy. Nova Science Publishers, New York, pp. 1–36. |
| [13] | AOAC, 1984. Official Methods of Analysis. Association of OfficialAnalytical Chemists, Washington, DC. |
| [14] | Singh, P. R., Gupta, D. S., Bajpai, K. S., 1981. In: Experimental OrganicChemistry, vol. 2. Tata McGraw-Hill, p. 301. |
| [15] | Kim, J., Kim, D. N., Lee, S. H., Yoo, S. H., Lee, S., 2010. Correlation offatty acid composition of vegetable oils with rheological behaviorand oil uptake. Food Chem. 118, 398–402. |
| [16] | Romero, A., Cuesta, C., Sa´nchez-Muniz, F. J., 2000. Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil. J. Am. Oil Chem. Soc. 77, 1169–1175. |
| [17] | Paul, S., Mittal, G. S., 1997. Regulating the use of degraded oil/fat in deep fat/oil food frying. Crit. Rev. Food Sci. Nutr. 37, 632–662. |
| [18] | Barthel, G., Grosch, W., 1974. Peroxide value determination: comparison of some methods. J. Am. Oil Chem. Soc. 51, 540–544. |
| [19] | Xiuzhu, Yu, Van De Voort, F. R., Sedman, J., 2007. Determination ofperoxide value of edible oils by FT-IR spectroscopy with the use of the spectral reconstitution technique. Talanta 74, 241–246. |
| [20] | Guillen, M. D., Cabo, N., 2000. Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions. J. Sci. Food Agric. 80, 2028–2036. |
| [21] | Clark, W. L., Serbia, G. W., 1991. Safety aspects of frying fats and oils. Food Technol. 45 (2), 84–89. |
| [22] | White, P. J., 1991. Methods for measuring changes in deep-fat frying oils. Food Technol. 45 (2), 75–80. |
| [23] | Ekwu, F. C., Nwagu, A., 2004. Effect of processing on the quality of cashew nut oils. J. Sci. Agric. Food Tech. Environ. 4, 105–110. |
| [24] | Knothe, G., Dunn, R., 2003. Dependence of oil stability index of fatty compounds on their structure and concentration and presence of metals. J. Am. Oil Chem. Soc. 80, 1021–1026. |
| [25] | SON, 2000. Standard Organization of Nigeria. Standards for Edible Refined Palm Oil and Its Processed form, pp. 2–5. |
| [26] | NIS, 1992. Nigerian Industrial Standards. Standard for Edible Vegetable Oil, pp. 5–12. |
| [27] | Denniston, K. J., Topping, J. J., Cariet, R. L., 2004. In: General Organic and Biochemistry, fourth ed. McGraw Hill Companies, New York, pp. 432–433. |
| [28] | AOCS, 1993. In: Official Methods and Recommended Practice of the American oil Chemist Society, fifth ed. AOAC Press, Champaign, IL. |
| [29] | Asuquo, J. E., Anusiem, A. C. I., Etim, E. E., 2012. Extraction and characterization of rubber seed oil. Int. J. Mod. Chem. 1 (3), 109– 115. |
| [30] | Perkin, E. G., 1992. Effect of lipid oxidation on oil and food quality in deep frying. In: Angels, A. J. S. (Ed.), Lipid Oxidation in Food, Chapter 18, ACS Symposium Series no. 500 ACS, American Chemical Society, Washington DC, pp. 310–321. |
APA Style
Susan Okparanta, Victoria Daminabo, Leera Solomon. (2018). Assessment of Rancidity and Other Physicochemical Properties of Edible Oils (Mustard and Corn Oils) Stored at Room Temperature. Journal of Food and Nutrition Sciences, 6(3), 70-75. https://doi.org/10.11648/j.jfns.20180603.11
ACS Style
Susan Okparanta; Victoria Daminabo; Leera Solomon. Assessment of Rancidity and Other Physicochemical Properties of Edible Oils (Mustard and Corn Oils) Stored at Room Temperature. J. Food Nutr. Sci. 2018, 6(3), 70-75. doi: 10.11648/j.jfns.20180603.11
AMA Style
Susan Okparanta, Victoria Daminabo, Leera Solomon. Assessment of Rancidity and Other Physicochemical Properties of Edible Oils (Mustard and Corn Oils) Stored at Room Temperature. J Food Nutr Sci. 2018;6(3):70-75. doi: 10.11648/j.jfns.20180603.11
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.jfns.20180603.11,
author = {Susan Okparanta and Victoria Daminabo and Leera Solomon},
title = {Assessment of Rancidity and Other Physicochemical Properties of Edible Oils (Mustard and Corn Oils) Stored at Room Temperature},
journal = {Journal of Food and Nutrition Sciences},
volume = {6},
number = {3},
pages = {70-75},
doi = {10.11648/j.jfns.20180603.11},
url = {https://doi.org/10.11648/j.jfns.20180603.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180603.11},
abstract = {Oils may go rancid and develop an unpleasant odor and flavor if incorrectly stored. The main factors that cause rancidity (in addition to moisture, bacteria and enzymes) are light, heat, air and some types of metals. Rancid oil forms harmful free radicals in the body, which are known to cause cellular damage and have been associated with diabetes, Alzheimer's disease and other conditions. Rancid oils can also cause digestive distress and deplete the body of vitamins B and E. Their chemical edible is comprised of saturated and unsaturated fatty acids and glycerides. Temperature affects the quality of edible oils. When edible oils are exposed to high temperatures, unpleasant odours and flavours could result from the deterioration its fatty or oilly portion. The study aimed at assessing rancidity and other physicochemical properties of edible oils (Mustard and Corn oils) at room temperature. Physicochemical properties of edible oils was assesses using standard analytical procedures. The results obtained gave values of density as 8.8512 g/mL for Cord oil (CO) and 9.8779 g/mL for mustard oil (MO) while values of 111.601 millipoise and 116.832 millipoise were obtained for viscosity. The temperatures were 140.02°C and 169.4°C for CO and MO respectively. Saponification value ranged from 152.7 mg for CO to 124.8 mg MO. Iodine value gave 16.56 g for CO and 8.11g in MO respectively while peroxide value recorded 213.459meq/kg in CO and 12.8411meq/kg for MO. The quality of edible oil should be regularly monitored to avoid the use of abused oil due to the health consequences of consuming foods fried in degraded oil and also, to minimize the production costs associated with early disposal of the frying medium.},
year = {2018}
}
TY - JOUR T1 - Assessment of Rancidity and Other Physicochemical Properties of Edible Oils (Mustard and Corn Oils) Stored at Room Temperature AU - Susan Okparanta AU - Victoria Daminabo AU - Leera Solomon Y1 - 2018/05/28 PY - 2018 N1 - https://doi.org/10.11648/j.jfns.20180603.11 DO - 10.11648/j.jfns.20180603.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 70 EP - 75 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20180603.11 AB - Oils may go rancid and develop an unpleasant odor and flavor if incorrectly stored. The main factors that cause rancidity (in addition to moisture, bacteria and enzymes) are light, heat, air and some types of metals. Rancid oil forms harmful free radicals in the body, which are known to cause cellular damage and have been associated with diabetes, Alzheimer's disease and other conditions. Rancid oils can also cause digestive distress and deplete the body of vitamins B and E. Their chemical edible is comprised of saturated and unsaturated fatty acids and glycerides. Temperature affects the quality of edible oils. When edible oils are exposed to high temperatures, unpleasant odours and flavours could result from the deterioration its fatty or oilly portion. The study aimed at assessing rancidity and other physicochemical properties of edible oils (Mustard and Corn oils) at room temperature. Physicochemical properties of edible oils was assesses using standard analytical procedures. The results obtained gave values of density as 8.8512 g/mL for Cord oil (CO) and 9.8779 g/mL for mustard oil (MO) while values of 111.601 millipoise and 116.832 millipoise were obtained for viscosity. The temperatures were 140.02°C and 169.4°C for CO and MO respectively. Saponification value ranged from 152.7 mg for CO to 124.8 mg MO. Iodine value gave 16.56 g for CO and 8.11g in MO respectively while peroxide value recorded 213.459meq/kg in CO and 12.8411meq/kg for MO. The quality of edible oil should be regularly monitored to avoid the use of abused oil due to the health consequences of consuming foods fried in degraded oil and also, to minimize the production costs associated with early disposal of the frying medium. VL - 6 IS - 3 ER -
Information
Email: