Comparative study of crude and refined edible oils of sunflower and peanut

Abstract

Abstract. Mohammed EI, Ali EA. 2017. Comparative study of crude and refined edible oils of sunflower and peanut. Biofarmasi J Nat Prod Biochem 15: 1-4. The objective of this study was to compare crude and refined edible oils of sunflower and peanut from their physical properties like color, moisture, density and refractive index, and chemical properties like peroxide value, zero fatty acid, acid value, saponifiable and non-saponifiable value. For example, after the refining process, the moisture content of sunflower oil was reduced from 0.07% to 0.02%, and from 0.13% to 0.02% on peanut oil, and the peroxide value of sunflower oil was decreased from 13.94 meq/kg to 2.77 meq/kg and from 3.137 meq/kg to 0.2 meq/kg on peanut oil. Gas chromatographic applied on sunflower oil showed that stearic acid area percentage was decreased from 0. 1.8805 to 0.3510 after refining, and for peanut oil, it decreased from 11.1643 to 1.0281 after refining. This study showed marked differences in the physicochemical properties of sunflowers and those of peanuts. These properties of each crude oil were significantly changed when it was subjected to the refining process. GC determined fatty acid components of both crude and refined. The study showed striking differences in the crude and refined oils from sunflower and peanut types.