Comparative assessment of edible oil oxidative stability through accelerated stability study

• DOI: 10.51248/.v43i6.3524
• Publication Date: 2024-01-31T03:15:56Z
• Authors: Karthika Selvi Mo...; Aishwarya N. Naga...; Vijayaraj P.
• Keywords: 0301 basic medicine; 03 medical and health sciences

Introduction and Aim: The oxidative stability of edible oils is a critical factor influencing their health benefits suitability for various food applications. fatty acid composition significantly impacts the susceptibility to oxidation. Edible play pivotal role in cooking production, making matter paramount importance. Oxidative affects product quality, shelf life, nutritional value, benefits. Accelerated tests have emerged address these challenges more efficiently. Therefore, objective current study was evaluate five at consistent 90°C: Fish Oil (FO), Coconut (CO), Rice Bran (RBO), Sunflower (SFO) Palm (PO). Materials Methods: were procured from local market. (FO) acquired Janatha Aqua products, evaluated by using OXITEST apparatus. Results: observed results revealed distinct profiles each oil. CO exhibited highest with an Oxidation Induction Time (OIT) 136 hours 38 minutes, highlighting its high-temperature cooking. PO RBO showed moderate (OIT: 49h 11m 26h 15m). SFO displayed lower 10h 9m), while FO least stable 54m) due high unsaturated content. Conclusion: Collectively, provides valuable insights into fats oils, standing out real-time, accelerated testing capabilities, providing faster oxidation behaviour compared traditional methods.