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

Version 2 2024-06-17, 20:18
Version 1 2016-09-09, 15:06
journal contribution
posted on 2024-06-17, 20:18 authored by T Mehmood, A Ahmad, A Ahmed, N Khalid
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.

History

Journal

Journal of the chemical society of Pakistan

Volume

34

Pagination

518-525

Location

Tarachi, Pakistan

ISSN

0253-5106

Language

eng

Publication classification

C Journal article, C1.1 Refereed article in a scholarly journal

Copyright notice

2012, Chemical Society of Pakistan

Issue

3

Publisher

Chemical Society of Pakistan

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