Effect of sunlight on quality and stability of dietary oils and fats
2010
Sohail, M. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Ahmed, T. (Nuclear Inst. for Food and Agricultural, Peshawar (Pakistan)) | Akhtar, S. (Pakistan Council of Scientific and Industrial Research Labs., Peshawar (Pakistan). Food Biochemistry Section) | Durrani, Y.
The present study was conducted to evaluate nine oil and fat samples i.e. animal fat (A.F), vanaspati ghee (V.G), sunflower oil (SFO), canola oil (Can.O), desi ghee (D.G), rapeseed oil (RPS), soybean oil (SBO), sea buckthorn seed oil (S.B. Seed) and sea buckthorn pulp oil (S.B. Pulp) for their quality and stability under sunlight condition. The quality of samples was determined in terms of peroxide value (POV), free fatty acid (FFA), beta-carotene content and colour (O.D) at the start of five weeks experiment followed by weekly analysis. The maximum POV increase was found for V.G (7040.48 %) and minimum increase was found for S.B. Seed oil (195.43 %). The maximum FFA increase was found in SFO (545.45 %) while the minimum increase was found in R.P.S (34.33%). The maximum decrease of beta-carotene was found in SFO (98.78 %) while the minimum decrease was found in desi ghee (62.91%). The maximum reduction in 0.13 was found for canola oil (84.91 %) whereas the minimum decrease was found in SFO (62.5%). Results indicated that light affected the dietary oils and fats very much therefore great care should be taken during their storage in order to avoid them from rancidity.
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