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 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