ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

నైరూప్య

Studies On Qualitative & Quantitative Analysis Of Aflatoxins By Liquid Chromatography-Mass Spectrometry

Abhishek Malik*, Dwijender Mathur, Meenakshi Tripathi, Ayush Agarwal

In daily routine homemakers at home usually prefer to subsequent frying of oil in order to save money, but due to repeated frying, the antioxidants in oil degrades result in the oxidation of oil, and due to oxidation of oil concentration of polar compounds in oil increases and makes the oil unhealthy for consumption. Antioxidants are basically added to the edible oil to increase the shelf life of the oil. The shelf life and the stability of natural antioxidants are more as compared to synthetic antioxidants. Synthetic antioxidants are added to the oil because during the refining process the natural antioxidants get removed from the oil.