Quality assessment of used edible fats and oils by local vendors of Faisalabad

IF 0.7 4区 农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY
W. Ahmed
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引用次数: 3

Abstract

Fats and oils are both economically and scientifically important in food systems and play an important role in nutrition. The principal causes of fat degradation are oxidation and hydrogenation, which have a detrimental impact on quality aspects of oils and fats such as color, texture, flavor, aroma, consistency, and appearance. The current research was conducted to determine the oil degradation factors by collecting fifty samples of fried oils used by street vendors from twenty-five different locations in Faisalabad area in order to assess the quality parameters of locally available fats and oil products. Procured samples underwent physicochemical tests to determine the degree of degradation and oxidation. The parameters analyzed for quality evaluation include free fatty acids (FFA), peroxide value (PV), iodine value (IV), saponification value (SV), viscosity, refractive index (RI), p-anisidine value (p-AV), thiobarbeturic acid value (TBA), specific gravity (SG) and fatty acid profile through gas chromatograph equipped with flame ionization detector. The analyses revealed significant oxidation and degradation in many of the vendor fried fats and oil that were procured. Physicochemical characteristics as well as oxidative stability attributes were deviated from the standard values defined by Codex Alimentarius and Punjab Pure Food Regulations (PPFR). In majority of the samples, the fatty acid profile exhibited increased levels of trans-9-elaidic acid and linolelaidic acid, indicating the presence of trans-fatty acid because of hydrogenation and high-temperature frying of fats and oils. The overall quality of most procured samples was in decline from recommended standards and unsuitable for frying and edible purposes
费萨拉巴德当地供应商对使用过的食用油脂的质量评估
油脂在经济上和科学上在食品系统中都很重要,在营养中起着重要作用。脂肪降解的主要原因是氧化和氢化,这对油脂的质量方面有不利的影响,如颜色、质地、风味、香气、稠度和外观。目前的研究是通过收集来自费萨拉巴德地区25个不同地点的街头摊贩使用的50份油炸油样品来确定油的降解因素,以评估当地可获得的脂肪和油产品的质量参数。获得的样品经过物理化学测试,以确定降解和氧化的程度。通过配备火焰电离检测器的气相色谱仪分析质量评价参数包括游离脂肪酸(FFA)、过氧化值(PV)、碘值(IV)、皂化值(SV)、粘度、折射率(RI)、对茴香胺值(p-AV)、硫代巴比酸值(TBA)、比重(SG)和脂肪酸谱。分析显示,许多供应商的油炸脂肪和油被明显氧化和降解。理化特性和氧化稳定性属性偏离了食品法典和旁遮普纯食品法规(PPFR)定义的标准值。在大多数样品中,脂肪酸谱显示出反式9-油酸和亚油酸的水平增加,表明由于脂肪和油的氢化和高温油炸,反式脂肪酸的存在。大部分采购样本的整体质素低于建议标准,不适合煎炸及食用
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来源期刊
Pakistan Journal of Agricultural Sciences
Pakistan Journal of Agricultural Sciences AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
1.80
自引率
25.00%
发文量
18
审稿时长
6-12 weeks
期刊介绍: Pakistan Journal of Agricultural Sciences is published in English four times a year. The journal publishes original articles on all aspects of agriculture and allied fields.
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