31. Development of a rapid test kit for qualitative analysis of rancidity in fats and oils

Abstract

Fats and oils are highly important for human health to regulate various bodily functions. Oxidative changes have a detrimental impact on the quality of oils and result in the production of off-flavors and a bad taste known as rancidity and consumption of such substandard fats and oils may lead to serious health complications e.g., cancer, cardiovascular diseases. The conventional laboratory methods to determine rancidity in fats and oils are laborious, expensive, and time-consuming, however, qualitative analysis is rapid, convenient, and time-saving. Main objective of the current study was to develop a Rapid Test Kit (RTK) for the detection of rancidity in fats and oils based on peroxide values (POV). During 1^st phase, three different treatments (T1, T2, and T3) were prepared and best performing treatment (T1) was selected for further kit development. During storage study of the kit, shelf life of 3 months under uncontrolled atmospheric conditions (K_A), 4 months inside lab (K_L) (25 ^oC ± 2 ^oC), and 6 months in refrigerator (K_R) (2-4 ^oC ± 2 ^oC) was achieved. The optimized kit (K_R) was validated by comparing with the AOAC reference method on randomly selected oil samples. As a result, a semi-quantitative color chart was developed to assess the level of rancidity in oils and fats. The kit can be used at anywhere and anytime for quality control and monitoring of oil and ghee food safety standards and ultimately reduce health issues associated with the consumption of rancid fats and oils.

Keywords: Food safety; Peroxide value; Qualitative analysis; Rancidity; Test chart

http://dx.doi.org/10.19045/bspab.2023.120037