Fats and oils adulteration: present scenario and rapid detection techniques

Zaher M. A., . and Uddin I., . and Huq A. K. O., . and Ahmed E., . and Siddique M. A. B., . and Nigar S., . Fats and oils adulteration: present scenario and rapid detection techniques. pp. 5-11. ISSN 2550-2166

Fats and oils are an essential part of everyday cooking as well as food products development and their purity are a concern since very early in human history. Adulteration of fats and oils is increased day by day throughout the world a greater extent. Hence an attempt has been taken to review to identify different suitable rapid detection techniques for ensuring food quality and safety. The study was designed on the basis of extensive literature review for collecting relevant scientific evidence from various sources like Google Scholar PubMed/Medline database Science direct database published journal newspaper and periodicals. Various techniques have been utilized to assess the purity of edible fats and oils but yet they are costly and time-consuming. This study summarized the rapid detection techniques so that a common person can perform at the level of the household so as to have a broad picture of the status of adulteration in his food in case of doubt. Edible fats and oils are reported to be adulterated with other low-price oils. For example mustard oil adulterated with argemone oil and butter yellow and ghee adulterated with vanaspati ghee. The leading challenges include the lack of market survey lack of acceptance in the wholesale and retail market because of suspecting its purity community health problem and decrease in consumer confidence.

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Abstract

Fats and oils are an essential part of everyday cooking as well as food products development and their purity are a concern since very early in human history. Adulteration of fats and oils is increased day by day throughout the world a greater extent. Hence an attempt has been taken to review to identify different suitable rapid detection techniques for ensuring food quality and safety. The study was designed on the basis of extensive literature review for collecting relevant scientific evidence from various sources like Google Scholar PubMed/Medline database Science direct database published journal newspaper and periodicals. Various techniques have been utilized to assess the purity of edible fats and oils but yet they are costly and time-consuming. This study summarized the rapid detection techniques so that a common person can perform at the level of the household so as to have a broad picture of the status of adulteration in his food in case of doubt. Edible fats and oils are reported to be adulterated with other low-price oils. For example mustard oil adulterated with argemone oil and butter yellow and ghee adulterated with vanaspati ghee. The leading challenges include the lack of market survey lack of acceptance in the wholesale and retail market because of suspecting its purity community health problem and decrease in consumer confidence.

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Item Type:	Article
AGROVOC Term:	Fats
AGROVOC Term:	Oils
AGROVOC Term:	Food adulteration
AGROVOC Term:	Food safety
AGROVOC Term:	Quality controls
AGROVOC Term:	Sampling
AGROVOC Term:	Quality assurance
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10159

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