Abstract

Edible oils are an important ingredient of our daily diet. In addition to acting as a source of essential fatty acids, oils serve as a medium for the absorption of fat soluble vitamins. But the quality of dietary oil available in the market is yet to be proved. There is not an effective method to maintain the quality. In this study, an attempt has been made to analyze the quality of some commonly available edible oils in the market by analyzing their chemical parameters.

Keywords

Iodine Value, Acid Value, Saponification Value, Peroxide Value, and Edible Oil

Cite This Article

Krishna, D.G., Fatma, N.A., Ruqaya, S.A. (2015). A Statistical Investigation & Comparative Study on Some Physicochemical Properties of Marketed Edible Oils, International Journal for Pharmaceutical Research Scholars (IJPRS), 4(2), 447-450.