Studies on physico-chemical characteristics and fatty acid composition of commercially available Algerian frying edible oils
2017
R., Sadoudi | D., Ali Ahmed
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 20°C (0.917-0.921) and refractive index at 40°C (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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