REVIEW ON THE IMPACT OF PEROXIDE VALUE FROM EDIBLE OIL: INDIAN PERSPECTIVE.

Abstract

Due to a hectic lifestyle, people nowadays are dependent on fast food as it is convenient and tasty too which consists of fried food items that are cooked in reused oil that are highly susceptible to oxidation of unsaturated fats. This leads to production of peroxides making the oil rancid. Peroxide value of oil is determined by using different methods to determine the rancidity of oil. According to research and several studies, the majority of oil samples from fast food centers were over degraded containing hazardous secondary oxidative products. The higher the peroxide value the greater the changes of rancidity whereas lower peroxide value suggests good quality of the oil. Repeated deep frying and reusing the same oil makes it rancid and the quality deterioration may contribute to the formation of oxidation products that are reactive and toxic, that can ultimately lead to health risks, like inflammation, weight gain, digestive disorders, degeneration of tissues in general. Adverse effects include infertility, cancer, Alzheimer’s, DNA damage in the long run. The current review studied the effects of peroxide in edible oil from an Indian perspective.