Journal of Emerging Trends in Engineering and Applied Sciences: Research Areas

Abstract:
The objective of this study was to compare the deterioration of commonly used vegetable oils using one of the three scientific method namely, heating of the oil at high temperature (180oC) normally used for frying alone and without the presence of material to be fried. This is with the view to comparing the result as carried out using the other method of investigation i.e. under frying condition. The deterioration of the oils under study (Cottonseed and groundnut oils) was evaluated by determining the physical and chemical properties. Among the chemical parameters determined include percentage of Free Fatty Acids (FFA) and Peroxide Value (PV) whereas, physical parameters evaluated include Refractive Index (RI) and Density measurement. The %FFA for both the oils under study showed an increase with an increase in heating time. The values of %FFA for cottonseed oil were higher compared to that of groundnut oil. The refractive index for groundnut oil showed a uniform variation with heating time. While that of cottonseed oil followed in the same manner. The peroxide values of all the oils under study increased with heating time. The findings also revealed that cottonseed oil was more susceptible to deterioration as was characterised by development of a dark colouration than groundnut oil.

Keywords: deterioration, cottonseed oil, groundnut oil, %FFA, PV, RI, density

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