Evaluation of Physicochemical Characteristics of Locally Produced and Commonly Imported Edible Oils in Addis Ababa, Ethiopia
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Date
2012-06
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Addis Abeba University
Abstract
Background: Fats and oils are a heterogeneous group of predominantly hydrophobic
compounds. Although many plant parts may yield oil in commercial practice, oil is extracted
primarily from seeds mainly using solvent extraction. Edible oils sold in Addis Ababa are
mainly imported from Asian countries while others are locally produced. The quality of
edible oil is a measure of identity and edibility and it is determined by analysis of
physicochemical characteristics of edible oils following standard procedures.
Aims of the study: The aim of this study is to assess the physicochemical characteristics of
commonly imported and locally produced edible oils.
Methods and materials: A total of 16 samples (12 locally produced and 4 commonly
imported edible oil samples) were collected randomly in local markets. All samples were
taken immediately to the laboratory and stored at room temperature until analyses were
completed. The physicochemical properties, physical parameters like refractive index (RI),
specific gravity (SG)and relative viscosity (RV)and chemical parameters like iodine value
(IV), peroxide value (PV), saponification value (SV), acid value (AV), Free fatty acid contents
(FFAs)and insoluble impurities (IIM)were assessed using standard procedures.
Results: Most of the physical characteristics of imported edible oils are within the
recommended values. Palm oils have significantly the lowest mean IV of all. Mean IV of
Chief Brand palm oil is below the WHO recommended value while mean IV of Reinna Brand
palm, rape seed and niger seed oils are higher than the recommended value. The mean SV of
line seed, niger seed and cotton seed oils are higher than the recommended values. The mean
PV of rape seed oil is higher than ESA (Ethiopian Standard Agency)recommended values.
The mean AV of locally produced edible oils are higher than the ESA recommended values
except cotton seed oil while mean AV of imported edible oils fall in the recommended value.
The mean IIM values of locally produced oils exceed more than ten times than the Ethiopian
standards recommended value while the imported oils of mean IIM values are very close to
the maximum recommended value.
Conclusion: Commonly imported edible oils have relatively better physicochemical
characteristics than locally produced edible oils.
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Keywords
Locally produced edible oils, commonly imported edible oils, physicochemical characteristics.