Analysis of Trends in Edible Oils

Authors- Pallavi B Pawadigoudra, Shweta J Sabannavar Assistant Professor

Abstract-Edible oils contain a high level of fatty acids such as saturated fatty acids as well as mono and polyunsaturated fatty acids. Due to there high oxidation stability, they have been extensively used in processing and cooking. FAAs(Fatty acid amines) are endogenous lipid molecules that exhibit various physiological activities. They are usually present at nanomolar levels in biological samples. A method for the Qualitative and Quantitative determination of six FAAs (linoleamide, linoleoyl ethanolamide, oleoyl ethanolamide, palmitic amide, oleamide, and octadecanamide) in edible vegetable oils was established.

DOI: /10.61463/ijset.vol.12.issue6.377