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

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dc.contributor.authorMehmood, Tahir
dc.contributor.authorAhmad, Asif
dc.contributor.authorAhmed, Anwaar
dc.contributor.authorKhalid, Nauman
dc.date.accessioned2023-04-03T08:26:19Z
dc.date.accessioned2023-08-19T08:50:45Z
dc.date.available2023-04-03T08:26:19Z
dc.date.available2023-08-19T08:50:45Z
dc.date.issued2012-01
dc.descriptionOil and fat are important constituents of our diet and contribute significantly for development and regulation of different functions of our body. There are three main sources of oil and fat i.e. plants, marine and animal source. These are necessary for a healthy life and one third of total calories must come from oil and fat. Major edible oil is extracted from soybean, sunflower, cottonseed, canola and oliveen_US
dc.description.abstractThe 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 authoriten_US
dc.identifier.citationMehmood, T., KHALID, N., AHMAD, A., & AHMED, A. (2012). Quality evaluation and safety assessment of different cooking oils available in Pakistan. Journal of the Chemical Society of Pakistan, 34(6), 518.en_US
dc.identifier.urihttps://edms.wexl.in/handle/1/4478
dc.language.isoenen_US
dc.publisherJ.Chem.Soc.Pak.,en_US
dc.subjectCooking oilen_US
dc.subjectQuality evaluationen_US
dc.subjectPakistanen_US
dc.subjectBrandsen_US
dc.subjectFree fatty aciden_US
dc.subjectColoren_US
dc.titleQuality evaluation and safety assessment of different cooking oils available in Pakistanen_US
dc.title.alternativeJournal of the Chemical Society of Pakistanen_US
dc.typeArticleen_US

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