Physicochemical Analysis and Quality Evaluation of Selected Edible Vegetable Oils
Quality parameters of edible oils are of paramount importance in determining their quality, stability, and suitability for consumption. In this study, different oil samples were used. Similar to old-pressed mustard oil, sweet almond oil, refined bleached and deodorized (RBD) coconut oil, and almond...
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
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| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02015.pdf |
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| author | Singh Sristi Chaudhary Shalini Singh Karuna |
| author_facet | Singh Sristi Chaudhary Shalini Singh Karuna |
| author_sort | Singh Sristi |
| collection | DOAJ |
| description | Quality parameters of edible oils are of paramount importance in determining their quality, stability, and suitability for consumption. In this study, different oil samples were used. Similar to old-pressed mustard oil, sweet almond oil, refined bleached and deodorized (RBD) coconut oil, and almond oil were analyzed in terms of important parameters such as iodine value, acid value, peroxide value, and moisture content by Karl Fischer titration. These characteristics are useful in determining oxidative stability, freshness, and possible degradation under different storage conditions. These findings indicate that cold-pressed mustard oil possesses an iodine value of 0.940 and acid value of 1.46605, indicating moderate oxidative stability. Sweet almond oil has a high acid value (87.91-112.481), reflecting higher triglyceride hydrolysis. RBD (Refined bleached and deodorized) coconut oil demonstrated a high iodine value (5.0396) and low peroxide value (0.03), indicating high oxidative resistance. The mustard oil samples contained TBHQ and indicated antioxidants for improved stability. The moisture content of the four mustard oil samples ranged from 0.052% to 0.086%, which is well below the Codex Alimentarius limit of 0.2%. The storage stability study tracked the peroxide value, free fatty acids, and iodine values under various storage conditions such as ambient temperature, refrigeration, and light. Observations indicate that higher iodine values reflect higher unsaturation but a higher risk of oxidation, while lower peroxide values are associated with improved stability. These observations highlight the need for both chemical and sensorial tests to ensure edible oil quality and, to take advantage of the food industry, researchers, and consumers interested in oil safety and shelf life |
| format | Article |
| id | doaj-art-3efcf9f20ea94f9ca84b40f45f0119e2 |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-3efcf9f20ea94f9ca84b40f45f0119e22025-08-20T03:21:16ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011780201510.1051/bioconf/202517802015bioconf_amifost2025_02015Physicochemical Analysis and Quality Evaluation of Selected Edible Vegetable OilsSingh SristiChaudhary ShaliniSingh Karuna0Department of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda UniversityQuality parameters of edible oils are of paramount importance in determining their quality, stability, and suitability for consumption. In this study, different oil samples were used. Similar to old-pressed mustard oil, sweet almond oil, refined bleached and deodorized (RBD) coconut oil, and almond oil were analyzed in terms of important parameters such as iodine value, acid value, peroxide value, and moisture content by Karl Fischer titration. These characteristics are useful in determining oxidative stability, freshness, and possible degradation under different storage conditions. These findings indicate that cold-pressed mustard oil possesses an iodine value of 0.940 and acid value of 1.46605, indicating moderate oxidative stability. Sweet almond oil has a high acid value (87.91-112.481), reflecting higher triglyceride hydrolysis. RBD (Refined bleached and deodorized) coconut oil demonstrated a high iodine value (5.0396) and low peroxide value (0.03), indicating high oxidative resistance. The mustard oil samples contained TBHQ and indicated antioxidants for improved stability. The moisture content of the four mustard oil samples ranged from 0.052% to 0.086%, which is well below the Codex Alimentarius limit of 0.2%. The storage stability study tracked the peroxide value, free fatty acids, and iodine values under various storage conditions such as ambient temperature, refrigeration, and light. Observations indicate that higher iodine values reflect higher unsaturation but a higher risk of oxidation, while lower peroxide values are associated with improved stability. These observations highlight the need for both chemical and sensorial tests to ensure edible oil quality and, to take advantage of the food industry, researchers, and consumers interested in oil safety and shelf lifehttps://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02015.pdfedible oilsiodine valueperoxide valueoxidationoil stability |
| spellingShingle | Singh Sristi Chaudhary Shalini Singh Karuna Physicochemical Analysis and Quality Evaluation of Selected Edible Vegetable Oils BIO Web of Conferences edible oils iodine value peroxide value oxidation oil stability |
| title | Physicochemical Analysis and Quality Evaluation of Selected Edible Vegetable Oils |
| title_full | Physicochemical Analysis and Quality Evaluation of Selected Edible Vegetable Oils |
| title_fullStr | Physicochemical Analysis and Quality Evaluation of Selected Edible Vegetable Oils |
| title_full_unstemmed | Physicochemical Analysis and Quality Evaluation of Selected Edible Vegetable Oils |
| title_short | Physicochemical Analysis and Quality Evaluation of Selected Edible Vegetable Oils |
| title_sort | physicochemical analysis and quality evaluation of selected edible vegetable oils |
| topic | edible oils iodine value peroxide value oxidation oil stability |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02015.pdf |
| work_keys_str_mv | AT singhsristi physicochemicalanalysisandqualityevaluationofselectedediblevegetableoils AT chaudharyshalini physicochemicalanalysisandqualityevaluationofselectedediblevegetableoils AT singhkaruna physicochemicalanalysisandqualityevaluationofselectedediblevegetableoils |