Abstract

ASSESSMENT OF ADULTERATION IN EDIBLE OILS

Akash Sakharam Jumble*, Mayuri Sunil Pawar and Mayuri Narayan Shrikhande

ABSTRACT

The present work is involved may be procurement, physicochemical characteristics, laboratory test, antioxidant activity and kit preparation for detection of adulteration in edible oils. Adulteration of edible oil is more common in India. Procurement of edible oil samples from local market, determine physicochemical characteristics of edible oil samples are saponification value, Acid value, Peroxide value, Iodine value, Moisture content, Boiling point, Density measurement. Perform laboratory or chemical test to detect adulteration of edible oil samples are Nitric acid test, modified nitric test, hyphens test, Azo dye test, Sodium azide test, modified Baudouin test. Antioxidant activity of edible oil samples was determined using DPPH assay method. Preparation of kit or development of kit for detection of adulteration in edible oil samples.

Keywords: Azo Dye test, Hyphens, Edible oil, DPPH assay.