Description
Abstract
Many vegetable oils are consumed directly or used as ingredients in food. Reports show that approximately 75% of the World’s production of oils and fats comes from plant sources. Although many plant parts yield oil, in actual marketable practices, oil is extracted primarily from seeds of oilseed plants such as soybean, cotton, palm, rape, groundnut and monodora myristica. Oils have always been an integral part of human foods, being fundamental for health. Industrially, they play an important role in the development of different areas of chemical products, pharmaceuticals, cosmetics, paints and most importantly, food. Oils are naturally occurring esters of long straight-chain carboxylic acids. They belong to the saponifiable group (contain an ester groups) of lipids. Edible oils are constituted of triacylglycerol molecules, mainly formed by unsaturated (oleic, linoleic, linoleic acids etc.) and saturated fatty acids (myristic, palmitic, stearic acids etc.) esterified to glycerol units. The shelf life of African nutmeg last longer than any type of oil, the monodora myristica oil quality is stronger and better than others. It has a pleasant odour, African nutmeg is unrancid. Physiochemical properties of some brands of edible oils were studied to determine their quality and compare the results with some standards. All the oils were characterized for iodine value, acid value and peroxide value using standard methods of analysis.
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