Comparison of some physicochemical properties of edible vegetable oils available in Al-Najaf, Iraq

Abstract

This study was conducted at the laboratories of chemistry Department / College of Science/ Al-Nahrain University, Iraq. The primary determinants of edible oils' acceptance, preferred uses, and market value are their purity and stability. Therefore, the goal of this study to measure  some of a set physical and chemical properties for four (canola oil, sunflower oil, corn oil and olive pomace oil) before using .The main physico-chemical properties determined for oils were Refractive index(RI), Viscosity (μ), Iodine value (IV) , P-Anisidine value (P-AV) and  Peroxide value  (PV). The values Refractive index were 1.4721, 1.4735, 1.4730 and 1.4685   respectively .While, viscosity (μ) were 78.44, 60.52, 63.79 and 79.91 cps respectively. IV was 112.75, 109.13, 102.61 and 96.43 (g I2/100g) for the four oils respectively .P-AV were 0.60, 2.59, 0.71 and 2.63 for four oils respectively. PV was 1.98, 2.19, 5.05 and 6.03 (Meq.O2/Kg) respectively. These results showed that the oil samples have acceptable values when compared with the range recommended by FAO/WHO standards.