A STUDY BY MR. SOUVIK CHATTOPADHYAY, B.PHARM TO SEE THE BEST OIL FOR EDIBLE PURPOSE UNDER GUIDANCE OF DR. SUBRATA CHAKRABORTY

1. 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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2. 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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3. INTRODUCTION
Edible 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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4. OBJECTIVE
TO SEE THE BEST EDIBLE OIL FOR EDIBLE PURPOSE FROM OUR USUAL LIST.
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5. SCENERIO OF EDIBLE OIL CONSUMPTION
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6. 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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7. LISTOF CHEMICAL TESTS
1. SAPONIFICATION VALUE
2. ACID VALUE
3. IODINE VALUE
4. THIN LAYER CHROMATOGRAPHY(TLC)
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8. 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.
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9. 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.
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10. 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.
IODINEVALUE
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11. THINLAYER CHROMATOGRAPHY
The principle of separation is ADSORPTION
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12. RESULTS
ACID VALUEOIL VALUE
MUSTARD OIL 2.805
COCONUT OIL 3.366
SUNFLOWER OIL 1.346
IODINE VALUE
OIL VALUE
MUSTARD OIL 8.2
COCONUT OIL 102
SUNFLOWER OIL 132
SAPONIFICATION VALUE
OIL VALUE
MUSTARD OIL 176
COCONUT OIL 254
SUNFLOWER OIL 191
SAPONIFICATION
VALUE
IODINE
VALUE
ACID
VALUE
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13. 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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14. SO EAT HEALTHY, LIVE PURE.
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15. • INDIAN PHARMACOPOEIA 2014 PAG
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_househo
d.html
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16. THANK YOU
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