Vol. 10, Issue 3 (2021)

Author(s):
Pooja B, Abhishek Biswal R, Dr. Ghadevaru Sarathchandra and Periyar Selvam S

Abstract:
In recent years, adulteration has become a global issue. Edible oil is obtained from both plant and animal source. Edible oil is not a food group but they are essential for human consumption as they provide essential nutrients. Edible oils are being used as ingredients in food, for frying medium, salad dressing, for the formulation food products and also for baking. The fats of animal sources include butter, ghee and fish oils. These edible oils are mostly used to enhance the flavor of the food. In recent days the edible oil is being adulterated to increase the production cost which affects the authenticity of the fats and oils. Some of the edible oils are being mixed and adulterated with low quality and low-cost vegetable oil to achieve more profit. Adulteration of edible oil leads to various health hazards. Where mustard oil is being adulterated with argemone oil it has shown the effect of gall bladder cancer. There is an immediate need to maintain the authenticity of oils and fats and also to improve various detection methods. This review paper focuses on various detection methods for analyzing and quantifying the adulterants in edible oils. Various methods such as spectroscopic, chromatographic and other techniques have been employed. IR was more time-consuming process when compared with NMR. HPLC was found to be easy to handle and had high resolution and was rapid. Raman spectroscopy is a quick method for detecting the impure mixtures. GC was stable technique of detecting the adulterations in EVOO. The adulterants cause various ill effects which includes gall bladder cancer, stomach problems, damage to liver and epidemic dropsy.