Effect of storage time on nutritional quality of edible

Effect of storage time on nutritional quality of edible
Author(s):
Abhishek Gupta, Sandeep Kumar, Manjoo Rani
Keywords:
Edible oils, Nutrient quality, fatty acid, storage time, human health
Abstract
The present study reports the changes in major nutrient quality parameters of edible oils with respect to storage time. The measurement performed at room temperature with a difference of three months. Four edible oils namely Spanish olive, yellow mustard, coconut, and red peanut oils tested for changes in calories, total fat, saturated fat, monounsaturated fat, poly-unsaturated fat, omega-3, omega-6, and vitamin E (% RDA).The Gas Chromatography technique is utilized for the constituent’s measurement.It is observed from the analysis that, in the case of Spanish Olive oil, only Vitamin E is significantly affected. The yellow mustard oil, loses the calories due to the long storage time. Considering the most important component i.e. calories, the yellow mustard oil is not suitable for long storage time after extraction. In coconut oil, the saturated fat is reduced with a small amount, which is favorable.
Article Details
Unique Paper ID: 154410 Publication Volume & Issue: Volume 8, Issue 11 Page(s): 154 - 158
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