Effect of Fluorescent Light on Quality and Stability of Edible Fats and Oils

Abstract

Photo oxidative stress were applied to commonly consumed edible oil and fat i.e., animal fat (AF), vanaspati ghee (VG), sunflower oil (SFO), desi ghee (DG), rapeseed oil (RSO), soybean oil (SBO) as well as sea buckthorn seed oil (SB Seed oil) and sea buckthorn pulp oil (SB Pulp oil). The changes in their quality parameters i.e. free fatty acid (FFA), peroxide value (POV), beta-carotene and color (OD) were determined. Photo oxidative stress significantly (p < 0.05) increased the FFA, POV and OD, however, concentration of beta carotene decreased in all the samples with the increase in storage time. The Sea buckthorn oil was found to be more stable than other oils owing to the presence of tocopherol contents and β-carotene.