Abstract

Deterioration in Thermally Oxidized Mustard Oil: A Spectroscopic Investigation and Toxicological Impact on Selected Rat Tissues

Rajendra Singh¹, R. S. Verma² and Uma Shankar Bissa³

Abstract:

Mustard oil is used widely in food processing in many economically developing countries. Reuse of edible oils is very common in such countries. Although oils are inexpensive sources of fat and Vitamins, processing leaves a effect on processed food. Present study is so concerned with such type of common reuse of mustard oil in food processing and subsequent toxicological impact on selected rat tissues.

Keywords:

Thermal oxidation; Mustard oil; spectroscopy; Na +K+ ATPase; membrane function

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