Determining the changes in fatty acid profile of unsaturated cooking oils after repeated heating

In the present study “Determining the change in fatty acid profile of unsaturated cooking oils after repeated heating” an approach is made to determine fatty acid profile of the selected cooking oils for change in the same after repeated heating. A total number of 6 samples were selected for the study, including mustard, soybean and olive oil. Out of these 3 different oils were heated for one time and remaining 3 of the same type for five times each, the prepared samples were sent for laboratory testing which was done using the spectrophotometer method. Further the comparison was done to note the difference between one times heated and five times heated edible oils. The results revealed that among all the oils tested, mustard oil when heated five times, showed increase in total fat and MUFA by 0.10gm and 4.95gm respectively as compared to one time heated. Similarly, each cooking oil showed variation in fatty acid profile after reheating.