<abstract xmlns="http://www.w3.org/1999/xhtml">In the present paper we have experimentally determined the density, saponification value, iodine value, acid value, peroxide value for four different edible oils: sunflower oil, corn oil, rapeseed oil and peanut oil. Density was determined in the temperature range of 20 °C - 50 °C, with a 10 degree step increase. The physicochemical properties of the investigated oils were within the requirements of food domain: saponification value varied from 164.84 to 206.45 mg KOH/g, peroxide value varied from 9.99 to 24.49 mEg O2/kg of sample, acid value varied from 0.22 to 3.97 mg KOH/g, iodine value varied from 94.35 to 102.02 g I2/100 g sample, and density varied from 0.9031 to 0.9208 g/cm3. Based on experimental data, density were correlated with others properties of edible oils. An empirical model was proposed to correlate oil density with iodine value and temperature. The results of the proposed model were compared with a model from literature. The accuracy of the proposed model was very good, the AAD varying in the range of 0.078 % to 0.092 %. The proposed model can be recommended for density of vegetable oils evaluation based on their IV, at different temperatures in the range of 20 °C to 50°C.</abstract>

In the present paper we have experimentally determined the density, saponification value, iodine value, acid value, peroxide value for four different edible oils: sunflower oil, corn oil, rapeseed oil and peanut oil. Density was determined in the temperature range of 20 °C - 50 °C, with a 10 degree step increase. The physicochemical properties of the investigated oils were within the requirements of food domain: saponification value varied from 164.84 to 206.45 mg KOH/g, peroxide value varied from 9.99 to 24.49 mEg O2/kg of sample, acid value varied from 0.22 to 3.97 mg KOH/g, iodine value varied from 94.35 to 102.02 g I2/100 g sample, and density varied from 0.9031 to 0.9208 g/cm3. Based on experimental data, density were correlated with others properties of edible oils. An empirical model was proposed to correlate oil density with iodine value and temperature. The results of the proposed model were compared with a model from literature. The accuracy of the proposed model was very good, the AAD varying in the range of 0.078 % to 0.092 %. The proposed model can be recommended for density of vegetable oils evaluation based on their IV, at different temperatures in the range of 20 °C to 50°C.

A physico-chemical study for some edible oils properties

Department of Chemistry and Chemical Engineering, „Ovidius” University of Constanta, 124 Mamaia, Constanta 900527,Romania

Department of Food Science, Food Engineering, Aplied Biotechnology, "Dunarea de Jos" University, 111 Domneasca, Galaţi 800201, Romania

Ovidius University Annals of Chemistry

{"article-title":"A physico-chemical study for some edible oils properties"}

In the present paper we have experimentally determined the density, saponification value, iodine value, acid value, peroxide value for four different edible...

A physico-chemical study for some edible oils properties

Data publikacji: 17 sty 2014

Zakres stron: 121 - 126

DOI: https://doi.org/10.2478/auoc-2013-0020

Słowa kluczowe
density, edible oils, physico-chemical properties

This content is open access.

A physico-chemical study for some edible oils properties

Data publikacji: 17 sty 2014

Zakres stron: 121 - 126

DOI: https://doi.org/10.2478/auoc-2013-0020

Słowa kluczowedensity, edible oils, physico-chemical properties

This content is open access.

Słowa kluczowe
density, edible oils, physico-chemical properties