Evaluation of effect of different storage temp and heating at 1850c on the different edible cooking oil sold in local market of India

Oil and fats are valuable necessary nutrients that play an important role in human life and health. Temperature affects the quality of edible oils. When edible oils are not properly stored and exposed to high temperatures in addition to moisture, It may go rancid and develop an unpleasant odor and flavor and results in changes in the physicochemical properties of edible oils. The purpose of this research, to study the changes in the physicochemical properties of edible oils at different storage conditions such as air, dark and refrigerator increases from 0 to 6 weeks and heating at 1850C for different hours. In this research work, different brands of commonly used different cooking oil samples were used. During the different storage conditions and heating, the changes in Physicochemical properties of edible oils were assesses using standard analytical procedures. From the results obtained showed that as time increases as 0 to 6 weeks, the values of AV,PV, SV,EV,P-AV and Totox values increases while IV decreases in all oil samples studied, The samples stored on the ambient temperature exhibited the highest AV, PV, SV,EV values throughout the period of storage followed by those stored in air , dark and in refrigerator and the lowest Iodine values recorded. Results of Acid, Peroxide and Iodine values, the samples stored in the refrigerator provided the best protection to the oil. In case of frying temperature, all the parameters are higher side except IV.