Palmitoleic acid

Biology

Stearic acid

Raw material

Peroxide value

Iodine value

Linoleic acid

Fatty acid

Biochemistry

Sunflower

Botany

Food science

Erucic acid

Oleic acid

Organic chemistry

Peanut oil

Rapeseed

Palmitic acid

Horticulture

Sunflower oil

Chemistry

Unsaponifiable

Saudi Journal of Biological Sciences

Fatty acid composition and stability of vegetable oils have taken more attention as an essential source of biologically active compounds in a good balanced diet. The purpose of the study was to determine peroxide value, free fatty acids, unsaponifiable matter, total carotenoid content, iodine value and fatty acid composition of sunflower, rapeseed, mustard, peanut and olive oils. Rapeseed and peanut oils had the highest peroxide values, while sunflower oil had the lowest peroxide values. The free fatty acid value of the tested oils varied between 0.43 and 1.36% oleic. The peanut oil had the highest free acid value and the mustard oil had the lowest one. Total carotenoid contents of mustard and rape seed oil were higher than those of the other oils tested. Palmitic acid (C16:0), oleic acid (C18:1) and stearic acid (C18:0) were the common main fatty acid components of the vegetable oils tested. Followed by linoleic acid, the amount of oleic acid was the highest among other fatty acid components. Mustard oil had the highest erucic acid (C22:1) with the amount of 11.38%, indicating that it cannot be used for human consumption. Among the oils investigated, sunflower and mustard oils were more stable than rapeseed, peanut and olive oils.

Physicochemical properties of cold pressed sunflower, peanut, rapeseed, mustard and olive oils grown in the Eastern Mediterranean region