ICAR Research Data Repository for Knowledge Management

Adulterated and contaminated edible oils and fats pose severe health hazard. A number of methods are available to detect these extraneous compounds in the oils and fats, but the details of these are scattered widely in the literature. These updated methods are brought together and described briefly along with their principles, sensitivities and limitations. Reliable methods for detection of adulterants and contaminants in edible oils and fats have assumed critical importance in recent years, due to increase in deliberate or accidental adulteration.