A Comprehensive Review on Assessment of Adulteration Detection Techniques In Edible Oils

In the present paper, simple physicochemical parameter such as Density measurement, Moisture content, Boiling point determination, saponification number, Peroxide value, acid value, Iodine value of different edible oils have been reported for determine the quality and help to describe the present condition of edible oils. Also reported laboratory or chemical test such as Sodium azide test, Modified nitric acid test, Azo dye test, Modified baudouin test, Hexabromide test, Halphens colour test and Molybdate test are performed for detection of adulterant in edible oils. These tests are performed for detection of Artificial mustard oil, Argemone oil, Ricebran oil, Sesame oil, Linseed oil, Cottonseed oil & Castor oil as adulterant in edible oils. This review is aimed to provide an overview of edible oil detection techniques and overview of physicochemical parameter for detection of quality of edible oils. Adulteration of edible oils is increased day by day throughout the world at greater extent. Hence these review to identify different suitable rapid detection techniques for ensuring food quality and safety. Lipid oxidation has harmful effects on both food quality and human health. Then efforts must be made to minimize oxidation and improve oxidative stability of lipid products. The study was designed on the basis of literature review for collecting relevant scientific evidence from various sources. Various techniques have been utilized to assess the purity of edible oils but yet they are costly and time-consuming.