A physico-chemical study for some edible oils properties

Abstract

In the present paper we have experimentally determined the density, saponification value, iodine value, acid value, peroxide value for four different edible oils: sunflower oil, corn oil, rapeseed oil and peanut oil. Density was determined in the temperature range of 20 o C -50 o C, with a 10 degree step increase. The physicochemical properties of the investigated oils were within the requirements of food domain: saponification value varied from 164.84 to 206.45 mg KOH/g, peroxide value varied from 9.99 to 24.49 mEg O 2 /kg of sample, acid value varied from 0.22 to 3.97 mg KOH/g, iodine value varied from 94.35 to 102.02 g I 2 /100 g sample, and density varied from 0.9031 to 0.9208 g/cm 3 . Based on experimental data, density were correlated with others properties of edible oils. An empirical model was proposed to correlate oil density with iodine value and temperature. The results of the proposed model were compared with a model from literature. The accuracy of the proposed model was very good, the AAD varying in the range of 0.078 % to 0.092 %. The proposed model can be recommended for density of vegetable oils evaluation based on their IV, at different temperatures in the range of 20 o C to 50 o C.

Chemical Composition, Characteristics Profiles and Bioactivities of Tunisian <i>Phalaris canariensis</i> Seeds: a Potential Source of ω-6 and ω-9 Fatty Acids

“…The iodine values 88.83, 98.17 of P. canariensis seeds oils placed them in the semi-drying oil group and this reflected the presence of high percentage of unsaturated fatty acids in these seeds oils. However, these values were close to 94.35, 95.12, 97.35, and 102.02 of some edible oils reported by Neagu et al 26 . Hence, P. canariensis oils can be considered as a good assets for human nutrition, especially since they exhibited a low amount of saturated fatty acids that are involved in cardiovascular diseases.…”

Chemical Composition, Characteristics Profiles and Bioactivities of Tunisian<i> Phalaris canariensis </i>Seed: A Potential Source of &#969;-6 and &#969;-9 Fatty Acids

“…The iodine values (88.83, 98.17) of P. canariensis seed oils placed them in the semi-drying oil group and this reflected the presence of high percentage of unsaturated fatty acids in these seed oils. However, these values were close to 94.35, 95.12, 97.35, and 102.02 of some edible oils reported by [26]. Hence, P. canariensis oils can be considered as a good assets for human nutrition, especially since they exhibited a low amount of saturated fatty acids that are involved in cardiovascular diseases.…”

Physicochemical characteristics of high free fatty acid crude palm oil

“…Saponification value (SV) is an estimation of oxidation during storage and is also an indication of the decomposition level of the oils (Neagu et al, 2013). SV is an important parameter for characterizing the industrial use of oil, specifically for soap production (Olanrewaju and Moriyike, 2013).…”