Studies on physico-chemical characteristics and fatty acid composition of commercially available Algerian frying edible oils

R. Sadoudi, . and D. Ali Ahmed, . Studies on physico-chemical characteristics and fatty acid composition of commercially available Algerian frying edible oils. pp. 60-67. ISSN ISSN(Online):22317546

In the present study various physical and chemical characteristics have been studied and may be used for quality control of main edible vegetable oils sold on the Algerian market namely: Afia elio fleurial La Belle and Oleor. Result obtained indicated that all oils were consistent with norms established indicative of edible oils with good quality: Free Fatty Acid ranged from 0.044 to 0.054 peroxide value varied from 1.61 to 2 iodine value ranged from 124.07 to 129.91 saponification value (189.01 to 192.21) density at 20C (0.917-0.921) and refractive index at 40C (1.4663-1.4670). However the oils recorded high PUFA content (mean 60) suggesting that our oils highly unsaturated and may be susceptible to rancidity. Fleurial� oil could be more sensitive to oxidation and thermal alteration when compared with the others; this oil had the lowest induction period (8.27 h) lowest activation energy (438.16KJ/mol) and the highest PUFA content (mean 65); however at the factory this oil was enriched on vitamins A and D which makes it suitable for use as a salad oil.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(01)%202017/(6).pd...

Abstract

In the present study various physical and chemical characteristics have been studied and may be used for quality control of main edible vegetable oils sold on the Algerian market namely: Afia elio fleurial La Belle and Oleor. Result obtained indicated that all oils were consistent with norms established indicative of edible oils with good quality: Free Fatty Acid ranged from 0.044 to 0.054 peroxide value varied from 1.61 to 2 iodine value ranged from 124.07 to 129.91 saponification value (189.01 to 192.21) density at 20C (0.917-0.921) and refractive index at 40C (1.4663-1.4670). However the oils recorded high PUFA content (mean 60) suggesting that our oils highly unsaturated and may be susceptible to rancidity. Fleurial� oil could be more sensitive to oxidation and thermal alteration when compared with the others; this oil had the lowest induction period (8.27 h) lowest activation energy (438.16KJ/mol) and the highest PUFA content (mean 65); however at the factory this oil was enriched on vitamins A and D which makes it suitable for use as a salad oil.

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Item Type:	Article
AGROVOC Term:	Vegetable oils
AGROVOC Term:	Frying
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Fatty acids
AGROVOC Term:	Chemical properties
AGROVOC Term:	Unsaturated fats
AGROVOC Term:	Polyunsaturated fatty acids
AGROVOC Term:	Storage stability
AGROVOC Term:	Physical properties
AGROVOC Term:	Soybean oil
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23249

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