Characteristic deterioration of raw cooking oils in the presence of metal ion impurities over storage efficiency


  • Sadashivamurthy B, Pragasam A*, Dakshayini C, Rakshitha M, Sahana H N, Sharada B


Metal ions, Peroxide value, Para- anisidine value, Peroxidation, Deterioration.


The stability and self life of edible oils plays key role in deciding hygienic food preparation and quality assurance of food products. Mainly internal and external factors like temperature, moisture, Oxygen, metal impurities etc. influence characteristic properties of the edible oil. The experiment was carried out to study characteristic deterioration of ground nut, soya bean and sunflower oils in the presence of inorganic metal ions such Ba+2, Fe+3 and Mg+2. Acid value, peroxide value and para-anisidine values of each oil were determined in the interval of 8days for 64 days in the presence and absence of metal ions. Ba+2 and Fe+3  ion increases the AV, PV and p-AV of oil samples gradually with respect to blank samples whereas Mg+2 moderately enhance the PV and p-AV of the oil samples. Ba+2 and Fe+3 record an average maximum PV of 1.4mgeq and 3.1 respectively for GNO, SO and SFO indicating that the peroxidation is not much influenced. But, the peroxidation was accelerated considerably by Mg+2 ions and record an average maximum PV of 14.3mgeq for oil samples GNO, SO and SFO. Ba+2 and Fe+3 ions slightly increase the p-AV for GNO, SO and SFO indicating that the secondary oxidation was controlled to a large extent. But, the secondary oxidation was accelerated considerably by the Mg+2 ions. An average maximum p-AV was recorded for oil samples with Mg+2 ions is 10.1 and contributes to characteristic deterioration of edible oils