OXIDATIVE STABILITY OF CANOLA OIL BY PHYSICO-CHEMICAL ANALYSIS AND FT-IR SPECTROSCOPY

  • Saima Naz Department of Chemistry, University of Karachi, Karachi 75270, Pakistan
  • Rehana Saeed Department of Chemistry, University of Karachi, Karachi 75270, Pakistan

Abstract

This study was conducted to investigate the stability of canola oil after convention heating and repeated frying with potato piece. The progress of lipid oxidation was assessed in terms of physicochemical properties like viscosity, density, saponification value, peroxide value and acid value. Percentage free fatty acids (FFA) and percentage of glycerol present in each type of triglycerides was also calculated. Oxidative stability of the oil was studied by Fourier Transform-Infrared (FT-IR) spectroscopy. Results revealed that proportions of fatty acid changes with heating and frying, in result changes were observed in the intensities of spectral bands. Formation of secondary oxidation products were showed by the peak at frequency range 3753.48-3750 cm-1. Degree of chain length and degree of branching of fatty acids were calculated by FT-IR data.


Keywords:  canola oil, physicochemical characteristics, convention heating-frying, carbohydrate, FT-IR analysis

Keywords: canola oil, physicochemical characteristics, convention heating-frying, carbohydrate, FT-IR analysis

Downloads

Download data is not yet available.

References

1. Halim Y, Natania, Halim JM, Soedirga LC, Yakhi LA. Physical and chemical characteristics of frying oil in Indonesia in a repeated frying model. J. Chemical and Pharmaceutical Research. 2016; 8(3): 583-589.
2. Valantina R, Neelamegam P. Antioxidant potential in vegetable oil. Res. J. Chem. Environ. 2012; 16(2): 87-94.
3. Fasina OO, Hallman H, Craig-Schmidt M, Clements C. Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition. JAOCS. 2006; 83(10): 899-903.
4. Warra AA. Sesame (SESAMUM INDICUM L.) seed oil methods of extraction and its prospects in cosmetic industry: A review Bayero J. of Pure and Appl. Sciences. 2011; 4(2): 164-168.
5. Wu Z, Li H, Tu D. Application of Fourier transform Infra-red spectroscopy combined with chemometrics for analysis of Rapeseed oil adulterated with refining and purificating waste cooking oil. Food Anal. Methods. 2015; 8: 2581-2587.
6. Masood S, Saeed R, Ashfaq M, Naz S. Viscosity and thermodynamic study of crude oils in benzene. Inter. J. Current Research. 2015; 7(3): 13764-13768.
7. Hussain R, Hussain A, Asadullah, Sattar S, Zeb M, Hussain A, Nafees M. Physico-chemical Properties and Assessment of Edible Oil Potential of Peanuts Grown in Kurram Agency, Parachinar. Pak. J. Anal. Environ. Chem. 2015; 16(1): 45–51.
8. Ngassapa FN, Othman OC. Physicochemical characteristics of some locally manufactured edible vegetable oils marketed in Dar es Salaam. Tanzania. J. Sci. 2001; 27: 49-58.
9. Boffito DC, Galli F, Pirola C, Bianchi CL, Patience GS. Ultrasonic free fatty acids esterification in tobacco and canola oil. Ultrasonics Sonochemistry. 2014; 21(6): 1969–1975.
10. Udeozo IP, Okafor CM, Chukwuemeka IM, Eze-Stephen PE. Extraction and characterization of castor seed oil (RICINUS COMMUNIS) from isiala mbano, imo state, Nigeria. World J. of Pharmaceutical research. 2013; 2(4): 1186-1193.
11. Khan SH, Bhatti BM, Sardar R. Acid value of vegetable oils and poultry feed s affected by storage period and antioxidants. Pakistan Vet. J. 201; 21(4): 194-197.
12. Akinoso R, Aboaba SA, Olayanju TMA. Effects of moisture content and heat treatment on peroxide value and oxidative stability of un-refined sesame oil. African J. of food Agri. Nutrition and development. 2010; 10(10): 4268-4285.
13. Dileesh S. Determination of Saponification, Acid and Ester Values; Percentage of Free Fatty Acids and Glycerol in some Selected edible Oils: Calculation of concentration of Lye needed to prepare soap from These Oils. 2012.
14. Megahed MG, Nashy EHA, Shaheen MS, El-Massry KF. Utilization of mutton fat as antioxidant. Agric. Bio. J. N. Am. 2011; 2(7): 1079-1086.
15. Fan HY, Sharifuddin MS, Hasmadi M, Chew HM. Frying stability of rice bran oil and palm olein. International Food Research Journal. 2013; 20(1): 403-407.
16. Zahir E, Saeed R, Hameed MA, Yousuf A. Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arab. J. of Chemistry. 2017; 10: S3870–S3876.
17. Guillen MD, Cabo N. Fourier Transform Infrared Spectra data versus Peroxide and Anisidine values to determine oxidative stability of edible oils. Food Chemistry. 2002; 77: 503–510.
18. Man YBC and Rohman A. Analysis of Canola Oil in Virgin Coconut Oil Using FTIR Spectroscopy and Chemometrics. J. Food Pharm. Sci. 2013; 1: 5-9.
19. Landias P, Rochdi A, Largeau C, Derenne S. Chemical characterization of torbanites by transmission micro-FTIR spectroscopy: Origin and extent of compositional heterogeneities. Geochim. Cosmochim. Acta. 1993; 57: 2529-2539.
20. EL-Bassoussi AA, Ahmed MHM, EL Sayed SM, Basta JS, Attia ESK. Characterization of some local petroleum residues by spectroscopic techniques. Petro. Sci. Technol. 2010; 28: 430–444.
Statistics
454 Views | 487 Downloads
How to Cite
Naz, S., & Saeed, R. (2018). OXIDATIVE STABILITY OF CANOLA OIL BY PHYSICO-CHEMICAL ANALYSIS AND FT-IR SPECTROSCOPY. Asian Journal of Pharmaceutical Research and Development, 6(1), 9-15. https://doi.org/https://doi.org/10.22270/ajprd.v6i1.353