Quantitative and Qualitative Analysis of Different Edible Oil by Using Different Parameters

Abstract

Thecurrentstudyaimstoanalyzethequalitative and quantitative aspects of edible oils. Moisture content of different edible oil in the range of 0.05 to 0.3%, Acid value range 1.0 to 0.4% and free fatty acid value range is less than 0.05% helps to analyze the oxidation of oil reactivity, toxicity and rancidity etc. ThedetectionofHeavymetalinedibleoilgivesustheidea about freshness, helping properties (crystalline and amorphous), storage and their influence on human health. Heavy metals like Ni are very high in soybean oil and comparatively lower in coconut oil. Similarly, heavy metal Pb is very high in mustard oil. FTIR spectroscopy was used to evaluate the functional group present in edible oil and AAS is used for the detection of heavy metals.

Introduction

The term "edible oil" refers to oils used for domestic purposes like cooking and hair care. Edible oils mainly consist of triacylglycerides and contain components such as free fatty acids, phospholipids, and antioxidants. They require specific growing conditions, including temperatures between 15–30°C and adequate rainfall. Edible oils provide essential fatty acids and tocopherols and are used in various cooking methods.

Three oil samples (mustard, soybean, and coconut oils) were collected locally and tested for quality parameters including acid value, free fatty acid (FFA) content, moisture content, and heavy metal contamination. Acid value and FFA are indicators of oil deterioration and affect flavor and quality. Mustard oil showed the highest acid value (0.864 mg NaOH/g) and FFA (0.432%), indicating more degradation compared to soybean and coconut oils.

Moisture content was highest in soybean oil (0.25%), which impacts the oil’s efficiency for domestic use. Heavy metal analysis using Atomic Absorption Spectroscopy revealed the highest nickel content in used soybean oil and the highest lead content in coconut oil.

Fourier-Transform Infrared Spectroscopy (FTIR) confirmed the presence of key functional groups (carbonyl C=O and hydroxyl O-H) in all oil samples, showing similar chemical characteristics across the oils.

Conclusion

The result showed that moisture content for Edible Oil is in the range of 0.05 to 0.3%, Acid Value range is about1to4andFreeFattyAcidValuerangeisabout less than and equal to 0.05. Heavy Metals like Nickel (Ni) is very high in Soybean oil and comparatively lower in Coconut oil. Similarly, heavy metal Lead (Pb) is very high in Coconut oil and comparatively lower in Mustard oil.

References

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Copyright

Copyright © 2025 Nandini Kumari, Jyoti Chandra, Madhu Rani Sinha, Anushree Jha. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.