Studies on the Effect of Antioxidants On Edible Oils in the Indian Context

0*, Ch. V. Ramachandra Murthy**
* Senior Assistant Professor, MVGRCOE, Vizianagaram, Andhra Pradesh, India.
** Professor, Department of Chemical Engineering, AUCE & Principal, A.U. College of Engineering, Visakhapatnam, India.
Periodicity:February - April'2014
DOI : https://doi.org/10.26634/jfet.9.3.2687

Abstract

Edible oil is a perishable ingredient the in daily consumption of food. It deteriorates rapidly under Indian climate conditions. The ever increasing and steady demand for the consumption of edible oil, shows the necessity of investigating their shelf life. Various causes are documented for the deterioration of oil. Hence, during the processing and refining of oil, it is fortified with various synthetically prepared antioxidants. The major antioxidants added in edible oil are t –Butyl Hydro Quinone (TBHQ), Butylated Hydroxy Anisole (BHA) and Propyl Gallate (PG). A study was planned to investigate the effect of different degrees of fortification of antioxidants on shelf life of the oil. Each sample of oil was analyzed chemically and interpreted with respect to the change in their shelf life. It showed that, out of those three antioxidants, BHA was most effective and PG was found to be least effective.

Keywords

Antioxidant, Deterioration, Edible Oil, Effects, Food, Rancidity, Shelf Life.

How to Cite this Article?

Sastry , S. V. A. R., and Murthy , C. V R. (2014). Studies On The Effect Of Antioxidants On Edible Oils In The Indian Context. i-manager’s Journal on Future Engineering and Technology, 9(3) ,16-21.. https://doi.org/10.26634/jfet.9.3.2687

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