Investigation of Chemical and Physical Properties of Seven Types of Edible Oils of District Mansehra with Respect to the Recommended Standards

Abstract

This research was aimed to assess the physicochemical properties of seven edible oils, i.e., almond oil, castor oil, cooking oil, mustard oil, pumpkin oil, black seed oil and egg oil collected from local market, Mansehra. Their chemical and physical properties were also compared to the recommended levels set as a standard by WHO/FAO to find out whether they are suitable and safe to be used by human beings. Among the chemical characteristics, acid values, saponification values and peroxide values were determined while the physical properties that were studied included density, specific gravity, refractive index, moisture content and viscosity. All these assays were performed using standardized assays/protocols. From the results, it can be illustrated that most of the physicochemical parameters are in line with the standard values as evident from the results. However, some value shows deviation, for instance, the acid values of all studied oil samples except almond oil, cooking oil and pumpkin oil exceed the recommended value of 0.6. In addition, the saponification value of almond oil and black seed oil, while peroxide value of pumpkin oil are above the recommended range. So, it can be concluded that most of these oils whose studied parameters are according to permissible limits are safe for human consumption.