Risk assessment of different edible oils subjected to heat at different time intervals and analyzed by titrimetric and instrumental methods and biological estimation on Wistar albino rats

Abstract

Oils and fats in the diet serve three functions in the human body: as an energy source, a structural component, and as important biological regulators. Lipid peroxidation may be accelerated by repeatedly heating soy oil. Unsaturated fatty acids that have been oxidised may play a role in the aetiology of a variety of diseases. The purpose of this study was to see if repeatedly heating edible oil had any negative consequences on illness development. In this investigation, four different edible oils were heated to their regular boiling point and then heated for another 3 hours at a 1hour interval. The heated samples were subjected to qualitative examination. After analysing the results, it was discovered that saponification values declined as continuous heating, i.e. 3 hours, was applied to all different oils, resulting in low saponification values when compared to 2 hours, 1 hour, and normal boiling point. Lower the saponification value, the more free fatty acids and triglycerides are produced, which may contribute to cardio vascular illness. The acid values grew as the heating progressed, according to the findings. A high acid number suggests that there is a lot of acid in the system. The values of iodine fell as the heating progressed, according to the results. The presence of saturated fatty acids is indicated by a low iodine value. Saturated fatty acids were detrimental to one's health. As the heating progressed, the peroxide levels grew. Deterioration is indicated by an increase in peroxide value. When compared to other oils, palm oil showed a high saponification value, acid value, peroxide value, and low iodine value. Total cholesterol, tri-glycerides, and glucose levels were higher in 3 hours heated oils than in 2 hours, 1 hour, and at normal boiling point in biological tests.