Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market. Issue 4 (28th February 2019)

• Record Type: Journal Article
• Authors: Tavakoli, Hamid Reza; Naderi, Mehdi; Jafari, Seid Mahdi; Naeli, Mohammad Hossein
• Is Part Of: Food science & nutrition. Volume 7:Issue 4(2019)
• Page Start: 1455
• Page End: 1465
• Publication Date: 2019-02-28
• Subjects: cooking oil -- frying oil -- oxidative stability -- postmarketing surveillance -- vanaspati; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.982
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: In this study, postmarketing surveillance (PMS) was conducted in terms of the parameters which are reliable indicators of the oxidative stability of cooking oils, frying oils, and vanaspati samples. The analyzed parameters were fatty acid composition, peroxide value (PV), free fatty acids (FFA), p‐anisidine value (p‐AV), induction period at 110°C (IP110 ) determined by Rancimat test, and TOTOX value. For this purpose, different samples from four highly popular brands of mentioned products were randomly collected from Iran's market during 2016–2018. All monitored products had trans fatty acid <1.0%. In the case of FFA and IP110, the ranges of 0.03–0.08 (%) and 9.3–17.2 hr were obtained, respectively, being mostly in conformity with the National Standard of Iran (FFA < 0.1% and IP110 > 15 hr). The ranges of PV of cooking oils, frying oils, and vanaspati samples were 1.2–2.7, 0.93–2, and 0.84–1.6 meq/kg, respectively. Our results revealed that p‐AV of frying oils and cooking oils was mostly outside of legal limits of Iran (p‐AV > 6) with the ranges of 4.2–12.5 and 4.3–12.3, respectively. In terms of TOTOX value, monitored products had a range from 5.2 to 13.0 (mostly <10) being nearly acceptable. Abstract : Postmarketing surveillance (PMS) was conducted for some edible oils; samples from four popular brands were randomly collected from Iran's market. All monitored oil products had trans fatty acid <1.0%; for FFA and IP110, ranges of 0.03–0.08 (%) and 9.3–17.2 hr were obtained, respectively. Results revealed that p‐AV of frying and cooking oils was mostly outside legal limits.