• DR.SHASHIKANT PARDESHI

Chemical reactions like oxidation and hydrolysis occur when oil is heated repeatedly due to thermal decomposition. During frying, oil or fat is exposed to heat. Therefore, thermal, oxidative, and hydrolytic decomposition of the oil may occur. Fats and oils are oxidized to form hydroperoxides, the primary oxidation products. These peroxides are extremely unstable and decompose and formation of chemical products, such as alcohols, aldehydes, ketones, acids, dimers, trimers, polymers, and cyclic compounds. In this research, the assessment of qualitative quality of different widely used sixteen cooking oils used in kitchen for the study of smoke point and peroxide value, acid value, flash point and fire point were investigated using standard procedures. Acid values were ranged between 0.33-4.48 mg KOH/g (±0.05),PV were ranged from 0.6-6.8Meq/kg(±0.18),In case of Smoke point ,it is in the between 191-2650C(0.43).Flash and Fire point values were ranged between 278-3290C(±0.31) and 313-3780C(±0.22) respectively. Furthermore, AV and PV are higher in some oil samples which implies that the quality of these samples are slightly poor. The vegetable oils that do not undergo rancidity should be well below10 meq/kg. The standard deviation for AV,PV,Smoke, Flash and Fire point are in the range of 0.05-0.43 while in case of standard mean error it is in the range of 0.03-0.25. The present study concludes with the observation that the majority of edible vegetable cooking oils available in the local market of Jalgaon city of Maharashtra are pure in nature and also conforms to the safety standards.

Cooking oil, acid value, peroxide value, smoke point, flash point and fire point

"Assessment on quality of some edible cooking oils sold in local market using AV,PV, smoke point, flash point and fire point Dr. Shashikant Pardeshi* ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 10, page no.1959-1965, October-2020, Available :http://www.jetir.org/papers/JETIR2010255.pdf

"Assessment on quality of some edible cooking oils sold in local market using AV,PV, smoke point, flash point and fire point Dr. Shashikant Pardeshi* ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 10, page no. pp1959-1965, October-2020, Available at : http://www.jetir.org/papers/JETIR2010255.pdf