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Effect of Saturation and Micro Nutritional Status on Stability of Dietary Oils under Photooxidative Stress Condition

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dc.contributor.author TAUFIQ AHMAD
dc.contributor.author SHAHEEN ATTA
dc.contributor.author AURANG ZEB
dc.contributor.author SAEED GUL
dc.date.accessioned 2023-09-06T10:15:41Z
dc.date.available 2023-09-06T10:15:41Z
dc.date.issued 2011-06-08
dc.identifier.citation ATTA, S., AHMAD, T., GUL, S., & ZEB, A. (2011). Effect of saturation and micro nutritional status on stability of dietary oils under photooxidative stress condition. Journal of the Chemical Society of Pakistan, 33(6), 343. en_US
dc.identifier.issn 0253-5106
dc.identifier.uri http://142.54.178.187:9060/xmlui/handle/123456789/19609
dc.description.abstract Various commercial fats were photooxidized. Objective test methods i.e., peroxide value (POV), free fatty acid (FFA), anisidine value (AV), iodine value (IV), color index, fatty acid profile radical scavenging activity (RSA) and Chemiluminescence (CL) method were applied to observe the changes that take place when lipid is oxidised. Result revealed a significant (P<0.05) positive correlation between change in quality indices and storage conditions. Among the samples Red Palm Oi\l (RPO) showed greater stability as reflected by least 18:2 to 18:1 ratios, balanced fatty acids profile and presences of higher amount of natural antioxidants.The highest Radical Scavenging activity (RSA) was also noted in RPO followed by Vegetable Ghee (VG) and Sunflower Oil (SFO). A proportional positive relationship was observed between physicochemical characteristics of oxidized fats and their RSA while linear response of Chemiluminescence (CL) intensity was found with the increase in POV. en_US
dc.description.sponsorship The chemical society of Pakistan is an approved society from the PSF. en_US
dc.language.iso en en_US
dc.publisher Karachi: International Centre for Chemical and Biological Sciences, H.E.J. Research Institute of Chemistry, University of Karachi en_US
dc.title Effect of Saturation and Micro Nutritional Status on Stability of Dietary Oils under Photooxidative Stress Condition en_US
dc.type Article en_US


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