Journal of Advances in Food Science & Technology

Since time immemorial oils and fats have been an integral part of diet. The quality and quantity of edible oil used plays an important role in maintaining the health. The study was planned to be carried out in three phases, During the first phase, extraction of safflower oil by cold press method of extraction was carried out. Cold pressed Groundnut (CPGO) oil was selected to compare the parameters with Cold Pressed Safflower oil(CPSO). Second phase of the study involved frying cycle which included frying poori in the oils at 180 ⁰C on alternative days (1^st 3^rd and 5^th day) and analyzed for Fatty acid composition in fried oils. Third phase was to study about storage stability. Hence peroxide value (PV) and Free fatty acid (FFA) values were determined on 1^st,3^rd,5^th and 7^th day of frying cycle. Also fresh oils were analyzed for antioxidant activity. Sensory acceptability test was also carried out by filling up self-structured questionnaire. Based on the obtained result it was found that Fatty acid composition of fresh CPGO was found to be high in SFA and MUFA when compared with CPSO, while CPSO was rich in PUFA as compared to CPGO. CPSO was rich in Linolenic Acid as compared to CPGO. The amount of Linoleic acid decreased in used oils for both varieties of cold pressed oils. On subjecting oil for frying FFA were formed in all types of oil. The values of PV fluctuated greatly. In cold press method of extraction, all the fatty acids and antioxidants were retained and had an appreciable storage stability. the sensory values decreased with increase in number of days.