Open AccessFats and oils adulteration: present scenario and rapid detection techniques
Author(s) -
A. K. Obidul Huq,
Ielias Uddin,
Eyad Ahmed,
Muhammad Abu Bakr Siddique,
M.A. Zaher,
Shireen Nigar
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).116
Subject(s) - edible oil , consumer safety , business , cooking oil , food science , retail market , human health , microbiology and biotechnology , medicine , marketing , environmental health , risk analysis (engineering) , chemistry , biology , biochemistry , biodiesel , catalysis
Fats and oils are an essential part of everyday cooking as well as food productsdevelopment and their purity are a concern since very early in human history. Adulterationof fats and oils is increased day by day throughout the world, a greater extent. Hence anattempt has been taken to review to identify different suitable rapid detection techniquesfor ensuring food quality and safety. The study was designed on the basis of extensiveliterature review for collecting relevant scientific evidence from various sources likeGoogle Scholar, PubMed/Medline database, Science direct database, published journal,newspaper and periodicals. Various techniques have been utilized to assess the purity ofedible fats and oils but yet they are costly and time-consuming. This study summarizedthe rapid detection techniques so that a common person can perform at the level of thehousehold so as to have a broad picture of the status of adulteration in his food in case ofdoubt. Edible fats and oils are reported to be adulterated with other low-price oils. Forexample, mustard oil adulterated with argemone oil and butter yellow and gheeadulterated 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.