Quality evaluation and safety assessment of different cooking oils available in Pakistan

Mehmood, Tahir, Ahmad, Asif, Ahmed, Anwaar and Khalid, Nauman 2012, Quality evaluation and safety assessment of different cooking oils available in Pakistan, Journal of the chemical society of Pakistan, vol. 34, no. 3, pp. 518-525.

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Title Quality evaluation and safety assessment of different cooking oils available in Pakistan
Author(s) Mehmood, Tahir
Ahmad, Asif
Ahmed, Anwaar
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Journal name Journal of the chemical society of Pakistan
Volume number 34
Issue number 3
Start page 518
End page 525
Total pages 8
Publisher Chemical Society of Pakistan
Place of publication Karachi, Pakistan
Publication date 2012-06-01
ISSN 0253-5106
Keyword(s) cooking oil
quality evaluation
free fatty acid
Summary The present study was conducted to evaluate the quality of cooking oils available in Pakistani market. The physicochemical qualities of 35 commercially available cooking oil brands were investigated for free fatty acid, peroxide value, smell, weight, color, rancidity, foreign matter, appearance and cold point. Analysis showed that free fatty acid, peroxide, smell, weight and rancidity value significantly deviate from standards set by Pakistan standard quality control authority (PSQCA). However, color, foreign matter, appearance and cloud point values were in limits set by PSQCA. In terms of vitamin only 71.43±2.32% brands contain vitamins. These results confirm the presence of adulteration and deviation of product development from quality limits sets by Pakistan standard quality control authority.
Language eng
Field of Research 090804 Food Packaging, Preservation and Safety
Socio Economic Objective 860106 Oils and Fats (incl. Margarines)
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2012, Chemical Society of Pakistan
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086080

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