Tocopherols content in edible oils sold in Mysore city

Shalini and Saraswathi, G. and Gopalakrishna, A. G. (2004) Tocopherols content in edible oils sold in Mysore city. J. Oil Technol. Assoc. India (Kanpur, India), 36. pp. 59-64.

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On surveying the market of Mysore city, 11 different types of edible oils were available for sale which included crude oils, refined oils and blended oils. Nineteen samples of oil produced from groundnuts, soybeans, sunflower seed, palm fruit, mustard, olive, coconuts, rice bran, sesame (gingelley) and safflower seed along with 5 blended oils (2 com. and 3 laboratory preparations) were analyzed for their physico-chem. properties like color, free fatty acids value (FFA) peroxide value(PV) and tocopherols content. Color, FFA and PV were found to be higher in crude oils than the refined oils. Among the oils analyzed, crude palm oil was found to be the richest (260 mg %) and coconut oil was found to be the poorest source (10 mg%) of tocopherols. However, on blending coconut oil with sesame oil, the tocopherol content could be increased appreciably in the blend. Thus, blending can be used as a means for the enrichment of tocopherol content.

Item Type: Article
Additional Information: Publisher: Oil Technologists' Association of India
Uncontrolled Keywords: tocopherol edible oil free fatty acid
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Dhruva Kumar
Date Deposited: 17 Dec 2020 10:19
Last Modified: 17 Dec 2020 10:19

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