Physico-chemical characteristics of some locally available oils and fats
2003
Nawaz, H. | Abdullah, M. | Shahzad, M.A. (University of Agriculture, Faisalabad (Pakistan). Faculty of Animal Husbandry)
Various physico-chemical characteristics of different locally available oils and fats were determined to assess their nutritional value. Moisture content of oils varied from 0.132 percent in groundnut oil to 0.219 percent in soybean oil. Poultry fat and tallow, contained 0.33 and 0.34 percent moisture, respectively. Melting point of oils ranged from 14 degree C for soybean oil to 49.5 degree C for tallow. Specific gravity of oils ranged from 0.874 (safflower oil) to 0.934 (palm oil). Poultry fat and tallow had specific gravity 0.931 and 0.949, respectively. The refractive index varied from 1.449 (coconut oil) to 1.476 (soybean oil) in oils and in poultry fat and tallow it was 1.462 and 1.462 and 1.452, respectively. Among vegetable oils, palm oil had the minimum acid value (2.567) and sunflower had the maximum (7.821) while acid value of poultry fat and tallow was 2.473 and 0.420, respectively. Peroxide value ranged from 0.56 for poultry fat to 8.55 for jojoba oil. The highest iodine number was observed for linseed oil (169) and the lowest for coconut oil (16). The energy contents ranged from 9.36 Kcal/g (caster oil) to 9.92 Kcal/g (tallow). The short-chain fatty acids were as low as 3.94 percent in sunflower oil and as high as 55.90 percent in coconut oil. Long-chain fatty acids were lowest (9.60 percent) in coconut oil and highest (97.78 percent) in mustard oil. Poultry fat contained 33.66 percent medium-chain and 58.99 percent long- chain fatty acids. Coconut oil contained the highest (90.90 percent) content of saturated fatty acids and the lowest (8.20 percent) of unsaturated fatty acids, whereas, mustard oil had the lowest (2.70 percent) saturated fatty acids.
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Эту запись предоставил National Agricultural Research Centre