Mr. Souvik Chattopadhyay

B. Pharm, 4th Year, 7th Semester

Roll No.- 18901913094

UNDER THE GUIDANCE OF

Prof.(Dr.) Subrata Chakraborty,

Director,

Dr. B.C. Roy College of Pharmacy & Allied

Health Sciences,

Dr. Meghnad Saha Sarani, Bidhannagar, Durgapur-

713206, West Bengal, India

COMPARATIVE STUDY ON EDIBLE OILS BY

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CONTENTS

INTRODUCTION

OBJECTIVE

SCENERIO OF OIL CONSUMPTION

SAP VALUE

IODINE VALUE

ACID VALUE

THIN LAYER CHROMATOGRAPHY

CONCLUSION

REFERENCES 21-12-2016

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INTRODUCTIONEdible oil is obtained plant, animal, or synthetic source & used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

Edible oil mainly consists of lipid materials which on hydrolysis breaks into fatty acids & glycerol. Edible oils are a great source of energy & heat in our body. While acting as a vital material in our nutrition, it also is a hazard for health. 21-12-2016

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OBJECTIVE

TO SEE THE BEST EDIBLE OIL FOR EDIBLE PURPOSE FROM OUR USUAL LIST.

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SCENERIO OF EDIBLE OIL CONSUMPTION

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IMPORTANCE OF WORKING WITH EDIBLE OIL

Cardiovascular disease (CVD) is one of the leading major

causes of morbidity and mortality worldwide. It may result from the interactions

between multiple genetic and environmental factors including sedentary lifestyle and

dietary habits. The quality of dietary oils and fats has been widely recognised to be

inextricably linked to the pathogenesis of CVD. Vegetable oil is one of the essential

dietary components in daily food consumption. However, the benefits of vegetable oil

can be deteriorated by repeated heating that leads to lipid oxidation. The practice

of using repeatedly heated cooking oil is not uncommon as it will

reduce the cost of food preparation. Thermal oxidation yields new functional

groups which may be potentially hazardous to cardiovascular health.

Prolonged consumption of the repeatedly heated oil has been shown to increase blood

pressure and total cholesterol, cause vascular inflammation as well as vascular changes

which predispose to atherosclerosis. The harmful effect of heated oils is attributed to

products generated from lipid oxidation during heating process. In view of the potential hazard of oxidation products.

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LIST OF CHEMICAL TESTS

1. SAPONIFICATION VALUE 2. ACID VALUE3. IODINE VALUE4. THIN LAYER CHROMATOGRAPHY(TLC)

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1. SAPONIFICATION VALUE

Saponification value is expressed by potassium

hydroxide in mg required to saponify one (1)

gram of fat. It depends on the kind of fatty acid

contained in the fat.

The saponification number (sap) measures the

bonded and unbonded acids present in an oil

or fat. It defines the exact amount of potassium

hydrate in mg necessary to emulsify 1g of fat or

oil. The smaller the molar mass of the fat, the

higher the saponification value.21-12-2016

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ACID VALUE

The acid value (AV) is a common

parameter in the specification of fats

and oils. It is defined as the weight of

KOH in mg needed to neutralize the

organic acids present in 1g of fat and

it is a measure of the free fatty acids

(FFA) present in the fat or oil.21-12-2016

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The iodine value (or "iodine adsorption value" or

"iodine number" or "iodine index") in chemistry is

the mass of iodine in grams that is consumed by

100 grams of a chemical substance. Iodine

numbers are often used to determine the amount

of unsaturation in fatty acids.

Iodine numbers are often used to determine the

amount of unsaturation in fatty acids. This

unsaturation is in the form of double bonds, which

react with iodine compounds. The higher the

iodine number, the more C=C bonds are present in

the fat.

IODINE VALUE

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THIN LAYER CHROMATOGRAPHY

The principle of separation is ADSORPTION

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RESULTS

ACID VALUEOIL VALUE

MUSTARD OIL 2.805

COCONUT OIL 3.366

SUNFLOWER OIL 1.346

IODINE VALUEOIL VALUE

MUSTARD OIL 8.2

COCONUT OIL 102

SUNFLOWER OIL 132

SAPONIFICATION VALUEOIL VALUE

MUSTARD OIL 176

COCONUT OIL 254

SUNFLOWER OIL 191

SAPONIFICATION VALUE

IODINE VALUE

ACID VALUE

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CONCLUSION

As Edible Oil is a necessary component of our daily

needs, we have to use it according to the demand.

But caring about human health, it should be used in

optimum quantity & also there should be a choice of

better product. From the several tests it is seen that

though approximately of same range, the sunflower

oil shows greater activity & after following several

literatures it is seen that this oil has the less

unsaturated fatty acids & it is better for health. Of

course, further study is needed

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SO EAT HEALTHY, LIVE PURE.

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• INDIAN PHARMACOPOEIA 2014 PAGE NO.- 1123

• TEXT BOOK OF PHARMACEUTICAL ANALYSIS BY RAVISHANKAR

• www.quora.com/edible_oil.html• www.ncbi.com/health_review.pdf• en.Wikipedia.com/edible_oil_househol

d.html

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THANK YOU

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