Detection of rancid groundnut oil and its differentiation from castor oil.

Nasirullah, Dr. and Rajalakshmi, S. and Mallika, T. and Krishnamurthy, M. N. and Nagaraja, K. V. and Kapur, O. P. (1983) Detection of rancid groundnut oil and its differentiation from castor oil. Fette Seifen Anstrichmittel, 85 (10). 399-402, 12 ref..

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Abstract

Detection of adulteration of edible vegetable oils by castor oil, and its distinction from rancid groundnut oil were investigated (because of the interference of rancid oils reported earlier). The iodine value, saponification value, free fatty acids, butyro-refractometer readings (BRR), Bellier turbidity temp. and peroxide value were determined in pure castor oils, in fresh, oxidized (rancid), bleached and neutralized groundnut oil, and in mixtures with 1, 2, 5, 10 and 20% castor oil. Tabulated results showed changes in the oil properties with oxidation, bleaching and neutralization, and the additive effect of castor oil (except for BRR). Castor oil was detected qualitatively by acid decomposition with methanolic H2SO4, cleavage by Fe-2-+ions, and TLC spray reagents: ferrous thiocyanate, KI + starch, alkaline permanganate and various combinations of HI with HCl, acetic acid and starch.

Item Type:	Article
Uncontrolled Keywords:	OILS-VEGETABLE; vegetable oils, castor oils adulteration detection of; groundnut oils, castor oils differentiation from rancid; ADULTERATION-; RANCIDITY-; GROUNDNUT-OILS; castor oils differentiation from rancid groundnut oils
Subjects:	600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Mar 2018 05:42
Last Modified:	14 Mar 2018 05:42
URI:	http://ir.cftri.res.in/id/eprint/3724

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