Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils: A Recent Study

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 chemical and physicochemical composition of the cooking oil significantly affects its nutritional and edible quality. The cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed 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. The rapeseed oil and corn oil B1 were found to be the best among the selected oil due to acceptable physical, physicochemical and antioxidant properties.