[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Tocopherols content in edible oils sold in Mysore city

Saraswathi, Shalini, G and Gopalakrishna, A. G. (2004) Tocopherols content in edible oils sold in Mysore city. JOTAI, 36 (2). pp. 59-63.

[img] PDF
Restricted to Registered users only

Download (136kB)


On surveying the market of Mysore city, 11 different types of edible oils were available for sale which included crude oils, refined oils and blended oils. Nineteen samples of oil produced from groundnuts, soybeans, sunflower seed, palm fruit, mustard, olive, coconuts, rice bran, sesame (gingelley) and safflower seed along with 5 blended oils (2 commercial and 3 laboratory preparations) were analyzed for their physico-chemical properties like colour, free fatty acids value (FFA) peroxide value(PV) and tocopherols content. Colour, FFA and PV were found to be higher in crude oils than the refined oils. Among the oils analyzed, crude palm oil was found to be the richest (260 mg %) and coconut oil was found to be the poorest source (10 mg%) of tocopherols. However, on blending coconut oil with sesame oil, the tocopherol content could be increased appreciably in the blend. Thus, blending can be used as a means for the enrichment of tocopherol content.

Item Type: Article
Uncontrolled Keywords: Blended oils, free fatty acids, physicochemical characteristics, peroxide value, tocopherol content, vegetable oil blends.
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2007
Last Modified: 22 Jun 2012 06:20
URI: http://ir.cftri.com/id/eprint/585

Actions (login required)

View Item View Item