BibTeX:

@article{IJIRSTV7I4004,
     title={Determination of Oxidative Status of Different Brands of Rice Bran Cooking Oils before and after Frying Available in Market},
     author={Dr. Shashikant Pardeshi},
     journal={International Journal for Innovative Research in Science & Technology},
     volume={7},
     number={4},
     pages={1--7},
     year={},
     url={http://www.ijirst.org/articles/IJIRSTV7I4004.pdf},
     publisher={IJIRST (International Journal for Innovative Research in Science & Technology)},
}

Edible vegetable oils are used in food, both in cooking and as supplements. Rancid vegetable oil forms harmful free radicals in the body, 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 acids. The study aimed at assessing physicochemical properties of edible oils at room temperature and after frying. Physicochemical properties of edible oils was assesses using standard analytical procedures (AOAC and AOCS). There are five brands of rice bran edible cooking oils (before and after frying were analysed for the physicochemical properties such as Acid value (AV), Peroxide value (PV), Saponification (SV), Ester value(EV) and P-anisidine value(P-AV) were investigated. The results obtained were ranges between 0. 33- 0.53 in fresh oils and 0.67-0.93mg KOH/g oil in after frying oils ,8.87-9.48 fresh oils and 17.12-20.9 Meq/Kg after frying oil,182.98-188.47 in fresh oils and 200.98-203.68 mg KOH/g in after frying oils,182.65-185.67 in before frying oil and 200.2-202.75 in after frying oils,1.21-1.58 in fresh oils and 2.13-2.55 in after frying oils respectively of AV,PV,SV,EV and P-anisidine values of respective oils used in this research work. Furthermore, Peroxide values ranged from 8.87-9.48 fresh oils and 17.12-20.9 Meq/Kg after frying oil were to exceed the permitted value of10 meq/Kg, It might be due to the effect of high frying temperature causing destruction of some glycerides. The standard deviation was in the range between 0.03-0.39 in fresh and 0.06-0.33 in after frying oils. The standard mean error found in the range of 0.02-0.23 and 0.04-0.19 respectively.

Rice Bran Oils, Frying Quality, AV, IV, SV, EV and P-Anisidine Values