Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils: A Recent Study | Chapter 12 | Current Research in Agricultural and Food Science Vol. 5

 The study was based on a comparison of physical and physicochemical features, as well as antioxidant potential, of various cooking oils in order to raise consumer awareness. The nutritional and edible quality of cooking oil is influenced by its chemical and physicochemical composition. The physical, physicochemical, and antioxidant qualities of cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed available for consumers as different commercial brands were acquired from the local market and analysed. On the basis of physical qualities such as aroma, specific gravity (P=.65), and refractive index (P=0.84), all of the selected oils were found to be statistically similar. Except for one brand of each of the sunflower, corn, and canola oils, all of the chosen oils contained vitamin A. The physicochemical parameters and antioxidant capacity of the selected oils and their blends were significantly different (P=.000). Because of their lower acid, peroxide, and saponification values and stronger antioxidant potential in terms of free radical scavenging capability, corn and rapeseed oils were found to be the top quality oils. The findings of the study would be useful to both consumers and researchers in determining which cooking oils are of the highest quality on the market. Due to satisfactory physical, physicochemical, and antioxidant qualities, rapeseed oil and corn oil B1 were found to be the best among the evaluated oils.

Author(s) Details

Haq Nawaz
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Muhammad Aslam Shad
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Saira Hassan
Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan.

Muhibullah Shah
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Haseeba Shahzad
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Raheela Jabeen
Department of Biochemistry and Biotechnology, Women University, Multan 60800, Pakistan.

Aqsa Nawaz
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Zakia Riaz
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Sumaira Jamal
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

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