Physiochemical Properties, Vitamin E and Fatty Acids of some Types of Vegetable Oils

Abstract

The following physical tests were carried out for the vegetable oils (refractive index, relative viscosity, smoking point, relative density), as well as chemical tests (saponification value, peroxide number, and acidity value), as well as estimating the amount of vitamin E and the percentage of fatty acids. The physical properties of the types of oils under study, such as the value of the refractive index, were between (1.478), as the highest value for flaxseed oil, and the lowest value for wheat germ oil, which amounted to (1.457), compared with corn oil as a comparison treatment, which was (1.470), as for other oils such as olive, grape seed, and walnut. The values were (1.464 - 1.462 - 1.474), respectively, as for the relative viscosity characteristic, the values ranged between (c: p 9.3) for grape seed oil as the lowest value for the viscosity characteristic, and the viscosity of wheat germ oil amounting to (55 c:p) compared with Corn oil for comparison, whose value was (28 c:p), while the relative viscosity of olive oil, walnut oil, and flaxseed oil was (39 - 29.5 - 25 c:p), respectively, while the smoking point values were (288 - 199.5). - 186.2 - 185 - 190 - 187) C° for the types of oils (corn - olive - wheat germ - grape seeds - walnut - flaxseed) respectively, and finally in the relative density characteristic, the values were (0.915 - 0.91 - 0.91 - 0.92 - 0.919 - 0.927) for types of oils (corn - olive - wheat germ - grape seeds - walnut - flaxseed) per arrangement. The chemical properties of the vegetable oils under experiment were estimated and the value of the saponification number was (188 - 199.5 - 186.2 - 185 - 190 - 187) mg KoH / kg oil for the types (corn - olive - wheat germ - grape seeds - walnut - flaxseed) on As for the peroxide value of the vegetable oil samples under study, it was the highest percentage for grape seed oil and amounted to 4.7 Milliequivalent O2/kg of oil and the lowest for walnut oil and amounted to 2.00 Milliequivalent O2/kg of oil compared with corn oil as a comparison treatment and amounted to 4.5 Milliequivalent O2/kg of oil, while the acidity value was (0.95 - 0.72 - 0.85 - 0.82 - 0.50 - 0.87%) for oil samples (corn - olive - wheat germ - grape seed - walnut - flax seed), respectively. The following fatty acids were estimated for all types of oils, namely (linolenic - linoleic - palmitic - oleic), as corn oil contained quantities of the aforementioned fatty acids, whose percentage was as follows (0.31 - 48.70 - 9.20 - 26.70%), respectively, as for oil samples The percentage of olives was (4.53 - 9.26 - 15.19 - 62.5%), respectively, while grape seed oil contained the same fatty acids and its percentage was (0.2 - 16.93 - 3.29 - 60.85%), respectively. It can be said that olive oil is a good source. For the fatty acid linoleic (4.53%), linoleic (9.26%), palmitic (15.19%), and oleic (62.5%). palmitic-oleic) and in ratios (0.20 - 16.93 - 3.29 - 60.85%), respectively, and it can be considered a rich source of the essential fatty acid linoleic, while flaxseed oil contained the following ratios of the aforementioned fatty acids (50.42 - 15.81 - 4.60 - 21.13%) In order, it can also be considered a rich source of B The two fatty acids (linolenic and oleic), while wheat germ oil contained the following fatty acids (linolenic - linoleic - palmitic - oleic) and in the following quantities (4.9 - 20.75 - 29.10 - 28.3%), respectively. Finally, walnut oil contained (11.5 - 57.12 - 6.82 - 17.81%) for the same estimated fatty acids above, respectively. The amount of vitamin E was (440 - 200 - 582 - 1620 - 1718 - 60 mg/kg) of the following oils (corn - olive - wheat germ - grape seeds - walnut - and flax seeds), respectively.