Quantitative analysis on the impact of heating on acid value of cold press and refined oil a comparative study

ABSTRACT "Edible oil" is a type of fat derived from plants, animals, or synthetic sources that is safe for human consumption. It is primarily used in cooking methods such as frying, baking, and also as a salad dressing. Samples of coconut oil,Ground nut oil and sesame oil were considered for study as it is the commonly used oil in south India. These samples were checked for peroxide value to check its rancidity,Acid value to check free fatty acid and iodine value to check the presence of unsaturated fatty acid.Smoking point of these oil were taken as secondary data only for initial condition. The samples were checked under different conditions by subjecting the oil for first heating and second heating. Data obtained by the laboratory test were interpreted to derive the result The result shows …Change in acid value and peroxide value is very high in cold press as well as refined oil. Recommendations for further study proposed for animal fat This Study was done considering the following hypothesis, Refined oil is suitable for long term use and is cost effective. Hypothesis 1. cold press oil and refined oil show drastic difference in acid value after heating for one time 2. It is safe to use cold press oil than refined oil. And null hypothesis . cold press oil and refined oil does not much show difference in acid value once oil is heated .It is safe to use cold press oil than refined oil