International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 6, Issue 6 (2018)
Analysis of the physical and chemical characteristics of edible vegetable blended oil


Author(s): Ratnesh Kumar, Suresh Chandra, Samsher, Kapil Kumar, Tarun Kumar and Vikrant Kumar

Abstract: Oils constitute one of the essential components of balanced diet as good source of energy. The chemical and physical properties of oils are amongst the most important properties that determine the quality and help to describe the present condition of oils. Lipid oxidation has harmful effects on both food quality and human health. Then efforts must be made to minimize oxidation and improve oxidative stability of lipid products. The reactions during the frying/cooking process and storage conditions depend on factors such as the original quality of the oil, type of oil, concentration of antioxidants and oxygen. Edible oil, being obtained from vegetable sources, is primarily composed of fatty acids and used for cooking, medicinal and cosmetic purposes. It is estimated that about 90% of vegetable oils are used for edible purposes.

Pages: 10-15  |  558 Views  56 Downloads

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How to cite this article:
Ratnesh Kumar, Suresh Chandra, Samsher, Kapil Kumar, Tarun Kumar, Vikrant Kumar. Analysis of the physical and chemical characteristics of edible vegetable blended oil. Int J Chem Stud 2018;6(6):10-15.
International Journal of Chemical Studies