Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils
Haq Nawaz *
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
Muhammad Aslam Shad
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
Saira Hassan
Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan.
Muhibullah . Shah
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
Haseeba Shahzad
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
Raheela Jabeen
Department of Biochemistry and Biotechnology, Women University, Multan 60800, Pakistan.
Aqsa Nawaz
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
Zakia Riaz
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
Sumaira Jamal
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
*Author to whom correspondence should be addressed.
Abstract
The study was based on the comparative evaluation of physical and physicochemical properties and antioxidant potential of different cooking oils as awareness for the consumers. The cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed and available for consumers as different commercial brands were purchased from the local market and analysed for their physical, physicochemical and antioxidant properties. All of the selected oils were found to be statistically similar on the basis of their physical properties including odour, specific gravity (P=.65) and refractive index (P=0.84). All of the selected oils contained vitamin A except one brand of each of the sunflower, corn and canola oils. The selected oils and their blend showed statistically different physicochemical properties and antioxidant potential (P=.000). The corn oil and rapeseed oil were found to be the best quality oil due to comparatively lower acid, peroxide and saponification values and higher antioxidant potential in terms of free radical scavenging capacity. The study results would provide valuable information to the consumers and the researchers regarding the selection of the best quality cooking oils available in the market.
Keywords: Cooking oils, physical properties, physicochemical properties, antioxidant potential, vitamin A, free radical scavenging capacity.