The Compositional Quality Of Six Refine Edible Oils In Khartoum State, Sudan

The Compositional Quality of Six Refine Edible Oils in Khartoum State, Sudan. Sabah EL-Kheir two and AbdelSalam A. Alamin 3 Departmentof Biochemistry, College of Biotechnology, Faculty of Science and Technology, University of El Neelain, P. Box 12702, Khartoum, Sudan. The physical parameters included: Relative viscosity, refractive index and critical gravity were varied from 0.

Where as, chemical parameters included: Iodine, saponfication, acid and peroxide values of refined edible oil of sesame, groundnut, cottonseed, sunflower, mealie and olive were ranged between 79 - 147 mg or g, 86 - 197 mg or g, 0. O2 or kg, respectively. Saturated fatty acid included: Palmitic and Stearic acid of refined edible oils of sesame, groundnut, cottonseed, sunflower, corn, olive were varied from 7 22 % and 4 5%, respectively. While unsaturated fatty acid included? Oleic, linoleic and lionlenic acid of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive were ranged between 19 70%, 10- 68 % and two 2%, respectively. Key words: Refined, Edible, Oil and Fatty acids.

0 Introduction Fruit fats and oils are substances derived from plants that are composed of triglycerides, which represents a primary component of edible fats and oils, but a minor components of edible fats and oils included mono and triglyceride, free fatty acids, phosphatides, sterols, fat- soluble vitamins, tocopherol, pigments, waxes and fatty alcohol. Normally,oils are liquid at space temperature, and fats are solid. A dense brittle fat is called wax. Consequently many different components of plants shall make oils Beare, 1983. In actual commercial practice oil is extracted primarily from the seeds of oilseed plants.

Triglyceride fruit fats and oils with not only edible, but also in edible fats and oils for example processed linseed oil, tug oil, and caster oil, used in lubrication, paints, cosmetic, pharmaceuticals and other industries purposes. Consequently thought of as esters of glycerin and a varying blend of fatty acids, in fact these oils contain free fatty acids and triglyceride as well. Fatty acids play an important role within the life and death of cardiac cells due to the fact that they can be essential fuels for mechanical and electrical activities regarding the heart Beyers, 1986; Birch, and Brenner, 1989. Fats and oils are recognized ad essential nutrients in most person and pet diets. Nutritionally, they can be concentrated sources of life 9 cal or gram, give essential fatty acids which are the building blocks regarding the hormones wanted to regulate bodily system, and are the carrier for the oil- soluble vitamins A, D, E and K.

They enhance the food we have by providing texture, and mouth feel, imparting flavour, and contributing to feeling of satiety subsequent to eating. Fats and oils are important functionally within the preparation of many food products. They act as tenderizing agents, facilitate aeration, carry flavour and colour, and give a heating moderate for food preparation. Fat and oils are present naturally in many nourishment for example meats, dairy products, poultry, fish, and nuts and in prepared food for example cooked goods, margarines, and dressings and sauces. The modern method of processing fruit oil is by chemical extraction, creating use of solvent extracts, which produces higher yields and is quick and fewer expensive.

The greatest common solvent is petroleum derive hexane. Another method of processing fruit oil is physical extraction, which does not use solvent. It is created the general method by creating use of different variations of mechanical extraction Ascherio, et al. This method is typically used to make the more general oils and it is preferred by most well-being food consumer within the USA and Europe. Expeller pressed extraction is one kind and there exists 3 other categories that are most oil presses? screw press and ram press.

Oil seed presses are commonly used in developing countries, between people for whom other extraction methods should be prohibitive expensive Gurr, 1983. of oil extracted by creating use of these methods varies widely. The crude oil is not regarded edible within the of most oilseeds. The refinement of crude oils means remove natural colour, smell, odour and free fatty acid from crude oil. Final product of refinement is transparent baking oil.

It is involved: two or Chilling plant remove wax content from crude oil ? 3 or Neutralizers remove soap content from crude oil ? 4 or Bleacher remove colour from crude oil ? 5 or Filtration use wax filter ? six or Coolig? seven or Filtration use compression leaf filter. The stability or shelf- life regarding the edible oil is important globally, but the desire more attention in developing countries where the storage condition for the edible oils is not ideal. A primary influence on the stability regarding the storage edible oil is fatty acid composition i. proportion of unsaturated fatty acids. Cultivars, maturity, environmental condition are influence the composition of fatty acids.

For example, groundnut oil is more stable than the safflower and sunflower, due to the fact that most of them contain high no. of polyunsaturated fatty acid Jambuathan, 1991. Objectives of this study: two or Evaluate the physical characters relative viscosity, refractive index, and density of six refined edible oils. 3 or Evaluate the chemical characters iodine, saponfication, acidity, ester, peroxide price and pH of six refined edible oil. 0 Fabrics and methods 2.

1 Source of samples: The six edible oils sesame, groundnut, cottonseed, sunflower, mealie oil, and olive were collected from Department of chemical technology, College of Chemistry and chemical technology, Faculty of Science and Technology, Al Neelain University. 2 Chemical and physical analysis: 2. 1 Relative viscosity: It is prime quality of fruit oil and is measure the oil, s resistant to flow the more resistant or thick the oils, the higher its viscosity. Relative viscosity of edible oil was measured by creating use of U- shaped viscometer Ostwald U-tube viscometer according to method described by Cocks, and Van Rede 1966? Remove carbon dioxide from oil samples by transferring the oils into large container and shake the oil gently at first and then vigorously. Heat regarding the sample was kept at 30 oC by creating use of h2o bath.

The suspending fabric within the oil is removed by passing the sample through a filter. The appropriate volume of distilled h2o was added to U- shaped viscometer which was held in a h2o bath at 30 oC. Then the suction was used to drown the distilled h2o above the upper mark of U-shaped viscometer and then let distilled h2o to fall. Then initial time started with stopwatch as the distilled h2o passed the upper mark of U- shaped viscometer. Final time was noted when the distilled h2o passed the decreased mark of U- shaped viscometer and then record flow time of distilled h2o To.

The similar to procedures were carried out for determine flow time of oil sample T. Relative viscosity = T To To 2. 2 Refractive index: Refractive indices of edible oils were measured according to method described by Karmalla et al 1998, as follows: Adjustment the refractometer with distilled h2o at space temperature. Theoretically, price of refractive index of distilled h2o is 1. A screw head opened double prisms of instrument; little drops of edible oils were placed on the moving prism.

Then 3 prisms fixing and moving were closed firmly by tighten the screw head. The instrument was allowed to stand for little periods prior to take the reading. The measurement of refractometer is based on observation of position regarding the bordline of total refraction to face regarding the flint glass prism. The bordline was taken into the field of vision of telescope by rotating the double prisms by creating use of alidade. As follows, the sector was firmly held, the alidade of refractometer was moved backward and foreword until the field of vision was divided into light and dark area.

The bordline which divided field of vision should not be sharp line appear as bands of colour. The colour was eliminated by rotating the screw head until a sharp colourless bordline appeared. The bordline appeared on a spot of interaction of cross hairs. Then view refractive index directly from the scale regarding the instrument. This procedure was repeated 3 time for each sample.

3 Critical gravity: Critical gravity of sample is defined as ratio of mass of unit volume of sample at 25 oC to a mass of unit volume of h2o at 25. Critical gravity of edible oils was measured by creating use of the critical gravity bottles with well fitting ground glass joints 50ml according to method as described by AOCS. 1973, as follows: The edible oils was filtrated through hard filter cardboard to remove any impurities, cold the filtration regarding the edible oil at 20 oC to 23 oC. Then fill the bottle with oil sample and insert the stopper. The bottle was immersed and held within the h2o bath at 25 oC for 30 minutes.

Then carefully remove the bottle from h2o bath and wipe off any solution which had came through the capillary opening, then mass the bottle + oil sample W2 and mass the empty bottle W1. Therefore, mass regarding the oil sample equal W2 W1. Fill the critical gravity bottle with distilled h2o and then mass critical gravity bottle with distilled h2o W3. The similar to procedures were carried out for determine mass of distilled h2o of oil sample which equal W3 W1:. Specific gravity = W2 W1 W3 W1 2.

4 Iodine value: It is a measure of unsaturation and expressed as the many g of iodine absorbed, below prescribed conditions, by 100 g regarding the test sample. It is determined according to FAO 1991. Appropriate mass of oil sample is transferred into sleek and hard 500ml glass stopper or flask containing 20 ml of carbon tetrachloride, and pipette 25 ml Wijs, solution into the flask, swirl and let the mix to stand within the dark location for 30 minutes. Then 20 ml of potassium iodide, 100 ml of recently boiled and cooled h2o were added. Then titrate excess iodine with.

01 N sodium thiosulfate by creating use of starch as indictor. Continue the titration until the blue colour disappeared and record the volume of sodium thiosulfate compulsory by sample S. The similar to procedures were carried out for determine volume regarding the sodium thiosulfate compulsory by the blank B. Iodine price = Be S X 12. 96 X N or W Be S = The difference between the volume of sodium thiosulphate compulsory for blank and sample, respectively, N = Normality of sodium thiosulfate, W = Mass ofsample.

5 Saponfication value: It is defined as the many mg of potassium hydroxide compulsory to neutralize the free acids and sapoinfy the esters in I g of test substance. It is determine according to AOAC. 1990, as follows, six g of filtered oil sample was weighed into 250-300 ml flask. Pipette 50ml of alcoholic potassium hydroxide into the flask. Connect the flask with space condenser and boiled the mix until fat is completely sapoinfy 30 minutes.

Cold mix and then titrate with 0. 5 N HCL by creating use of phenphthalin as indicator and record the volume of HCL compulsory for sample S. The similar to procedures were carried out for determine volume of HCL compulsory for the blank B. Saponfication price = 56. 1 x N x S- Be or W N = Normality of HCL, S = Volume of HCL compulsory for the sample, Be = Volume of HCL compulsory for the blank and W = Mass of sample.

6 Acid value: It is defined as the many mg of potassium hydroxide compulsory to neutralize the acids in two g of fatty material. It is determined according to FAO 1991. six g of oil sample were weighed into 500 ml flask and sum 75 100 ml of warm neutral ethanol. 5 ml of phenolphthalein was added. Then the mixtures were titrated with 0.

5 N KOH until the pink colour persists for at fewest 30 sec. 1 x T x N or W T = Titration, N = Normality of KOH and W = Mass of sample. 7 Peroxide value: It is determined according to FAO 1991. six g of sample were weighed into 250 ml flask and added 30 ml of acetic acid to chloroform 2:3 Then swirl the mix to dissolve. 5 ml of potassium iodide, let the mix to stand with occasional shaking I minute and sum 30 ml water.

Mix was titrated with 0. 1 N Na2S2O3 with vigorous shaking until yellow colour is almost gone. 5 ml starch 1% w or v and continue the titration, shaking vigorous to release all iodine from chloroform layer, until a blue colour disappeared and then record volume of Na2S2O3 compulsory for the sample S. The similar to procedures were carried out for determine volume of Na2S2O3 compulsory for the blank B. Peroxide price = Sx N x 1000 or W S = Volume of Na2S2O3 compulsory for the sample, N= Normality of Na2S2O3 and W = Mass of sample.

8 Fatty acid profile: The fatty acid methyl esters of lipids were prepared according to AOAC 1980. The oil sample was hydrolyzed with 0. 5N sodium methoxide two g sodium metal in two liter methanol in steam bath for 30 periods below reflux; the free fatty acids were converted into methyl ester by creating use of glacial acetic acid. The analysis of fatty acid methyl esters were carried out with a Hewlett Packed Gas Chromatography model 5890 equipped with a hydrogen flame ionization detector and a capillary column: CP-SIL-88 Wcott fused silica 50 mx 0. The heat of injector and detector were 270 0C.

The initial heat was 170 0C. , and then rose to 205 0 C at a rate of 10C or min. Split ratio was two or 50. The carrier gas was hydrogen at a flow rate of two ml or min. The identification and quantification of fatty acid methyl esters was accomplished by comparing retention times regarding the peaks with those of standards.

9 Statistical analysis: 3 separate samples were taken and analyses on each sample were conducted. Then values were averaged. Data were assessed by analysis of variance ANOVA. 0 Conclusions and discussion 3. 1 Physical characters: Physical characters of six refined edible oils are shown in Table 1.

The relative viscosity of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive is 1. Karmalla 1998 reported that viscosity is increase due to insoluble material, oxidation, overheating, space contamination, coolant contamination and h2o contamination. For baking oils the viscosity shall also be sensitive to temperature. These conclusions were indicated that mealie and olive oils had fewer in contamination i. they contain fewer insoluble fabric due to the fact that little viscosity means faster flow regarding the oil.

These conclusions are significantly difference at p? 0. The refractive indices of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive are 1. Souza 1983 reported that refractive index of refined sesame oil at 25 oC was 1. 469, that is in agreement with those conclusions obtained, but the refractive index of refined edible oil of sesame t at 30 oC was decreased than those conclusions provided by of Murwan 1994. 2003 reported that refractive index of refined sunflower oil at 25 oC ranged between 1.

468, which decreased than those conclusions obtained. SSMO 1975 reported that refractive index of refined mealie oil at 25 oC was 1. 470, that is online with those conclusions found. Fawad 1993 provided that refractive index of refined olive oil at 25 oC ranged between 1. 470, that is higher than those conclusions obtained.

These findings were indicated there is no significant at P?0. The critical gravity of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive oil is 1. The critical gravity of refined edible sesame oil,, groundnut, cottonseed, sunflower, corn, olive oil were decreased than those conclusions provided by SSMO 2006, SSMO 1975, and Fawad 1993. These conclusions were indicated that there is no significantly different at p? 0. 2 Chemical characters: Chemical characters of six refined edible oils are shown in Table 1.

Iodine values ofrefined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive oil is 79, 97, 79, 96, 147 and 70, respectively. The findings of iodine price of refined edible oil of sesame is decreased than those conclusions of Joint FAO or WHO 1989, but the iodine price of refined edible oil of groundnut lies within the section that reported by SSMO 1975. Where as, iodine price of refined edible oil of cottonseed oil is decreased than those conclusions of SSMO 2006 and iodine price of refined edible oil of sunflower is in agreement with those conclusions of Katheer, et al. Iodine price of refined edible oil of mealie oil is higher than those conclusions of SSMO 2006, and iodine price of refined edible oil of olive is within the section provided by Fawad 1993 and higher than those conclusions of William 1966. These conclusions are indicated there is significantly difference between different variations of edible oils in iodine price at p? 0.

05 The saponfication of price of refined edible oil of sesame is 128 mg or g, that is decreased than those conclusions of Joint FAO or WHO 1989 and saponfication of price of refined edible oil of groundnut is168 mg or g, that is decreased than those conclusions of SSMO 1975. Saponfication price of refined edible oil of cottonseed is 86 mg or Kg, that is decreased than those conclusions of SSMO 2006. 2003 reported that saponfication of refined edible oil of sunflower ranged between 188 194 mg or g, that is higher than those conclusions found. saponfication price regarding the refined edible oil of mealie is 197 mg or g, that is in agreement with those conclusions of SSMO 2006, but saponfication price regarding the refined edible oil of olive was 97. 4 mg or g, that is in agreement with conclusions reported by Willaim 1966.

The conclusions regarding the saponfication values of different variations of refined edible oils are significantly different at p? 0. The acid price of refined edible oil of sesame is 22. 0, that is higher than those conclusions of Murwan 1994. While acid price of refined edible oil of groundnut is 4 %, that is higher than those conclusions obtained by SSMO 1975. The acid price of refined edible oil of cottonseed is 0.

2 %, that is decreased than those conclusions of SSMO 1975. The acid price of refined edible oil of sunflower is 3. %, that is closed to those conclusions reported by SSMO 1975. Acid price of refined edible oil of mealie is 1. %, which decreased than those conclusions provided by SSMO 2006, but acid price of refined edible oil of olive is higher than those conclusions obtained by William 1966.

These conclusions are indicated that there is not significantly different in acid price between six reined edible oil samples at p? 0. The peroxide values of refined edible oil of sesame, cottonseed, sunflower and mealie oil are 6, 2, six and 4 milliequavlant O2 or Kg, respectively These conclusions are decreased than those conclusions of Souza 1978 and Murwan 1994. Where as, peroxide price of refined edible oil of groundnut is 10. milliequavlant O2 or Kg, that is supported those conclusions of SSMO 1975. The peroxide price of refined edible of olive oil is 17 millequi peroxide or Kg.

These conclusions are indicated there is significantly different in peroxide price of different refined edible oil samples at p? 0. 3 Fatty acid profile: 3. 1 Saturated fatty acids: Saturated fatty acids are shown in Table 3, the Palmitic acid of refined edible oil of sesame is 11%, that is within the section 7 12 % obtained by Kimchi 2008. While Palmitic acid of refined edible oil of sunflower is 7 %, which within the section 4- 9% those reported by Joint FAO or WHO. Palmitic acid of refined edible oil of cottonseed is 22 %, that is in agreement with conclusions of Canola 2008 but Palmitic acid of refined edible oil of groundnut, mealie and olive is 12, 11 and 14%, respectively.

Stearic acid of refined edible oil of sesame and sunflower is similar 5%, but stearic acid of refined of groundnut, cottonseed, mealie and olive oil is similar 3%. These conclusions indicated that total no. of saturated fatty acids Palmitic and Stearic acid regarding the refined edible oil of cottonseed is high while the refined edible oil of sunflower has fewer total no. of saturated fatty acids. 2 Unsaturated fatty acids: The conclusions of oleic, linoleic and lionlenic acid are provided in Tale 3.

Oleic, linoleic and lionlenic acid are unsaturated fatty acids located in different refined oils in different percentages. The higher oleic acid was resulted from refined olive oil 70%, which within the section those reported by Guinda, et al. In present read the concentration of Linoleic acid of sesame, groundnut, , cottonseed, sunflower, mealie and olive refined edible oil is 40%,33%, 52%, 68%, 58% and 10%, respectively. Where as, the position of lionlenic acid in sesame, cottonseed and olive of refined oils is similar 2%, but the position of lionlenic acid in groundnut, sunflower and mealie of refined edible oil is similar 1%. Most fatty acids linoleic and linolenic acids are essential for good quality of oils IOOC, 2004.

The conclusions obtained for linoleic and linolenic acid of sunflower refined edible oil are closed to those conclusions provided by Guinda et al. In addition to that total no. of unsaturated fatty Oleic + Linoleic + linolenic in groundnut is higher than the variations of refined edible oil samples. Official Methods of Analysis 12th ed. , Association of Official and Analytical Chemists.

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Polymerization of sesame oil. Current Science, 74 1? 17 19. Oils, fats, fatty acid and their critical examination in olive oil. Table 1: Physical properties of refined- oil of Sesame, Groundnut, Cottonseed, Sunflower, Mealie and Olive Sample Relative viscosity Refractive index Critical gravity Sesame oil 1. 01 Table 2: Chemical properties of refined- oil of Sesame, Groundnut, Cottonseed, Sunflower, Mealie and Olive Sample Iodine price mg or g Saponfication price mg or g Acid price % Peroxide price Millieq.

O2 or Kg Sesame oil 791 1281. 4 62 Groundnut oil 974 1681. 2 73 101 Cottonseed oil 792 861. 4 31 173 Table 3: Fatty acid of refined oil of Sesame, Groundnut, Cottonseed, Sunflower, Mealie and Olive. Sample Saturated fatty acids Unsaturated fatty acids Palmitic Stearic Oleic Linoleic Linolenic Sesame oil 11 4 46 40 3 Groundnut oil 12 4 48 33 two Cottonseed oil 22 4 19 52 3 Sunflower oil 7 six 19 68 two Mealie oil 11 4 28 58 two Olive oil 14 4 70 10 2.