CHEMICAL CONSTANTS OF SOME EDIBLE OILS WITHIN THE STATE OF ANDHRA PRADESH

Authors

  • N. MADHAVI Post Graduate Department of Chemistry, Jagarlamudi Kuppuswamy Choudary College, Guntur, Andhra Pradesh, India.
  • T. DEVA SAROJA Post Graduate Department of Chemistry, Jagarlamudi Kuppuswamy Choudary College, Guntur, Andhra Pradesh, India.

Keywords:

Oils, Saponification, Iodine value, Peroxide value, Acid value.

Abstract

The commercially available oil samples are analyzed for their Iodine, Saponification, Peroxide and Acid values. These values are subjected to statistical analysis by comparing with each other. The least Iodine value was identified for Coconut oil. Lower peroxide values were observed in the oils from Groundnut, Olive, Coconut and Rice bran. Sunflower oil exhibited the highest saponification value. Rice bran and Palm oil has the lowest Acid values. These properties help the chemist to opt for the suitable oil for household purposes and other requirements.

Downloads

Published

2014-09-30

How to Cite

N. MADHAVI, & T. DEVA SAROJA. (2014). CHEMICAL CONSTANTS OF SOME EDIBLE OILS WITHIN THE STATE OF ANDHRA PRADESH. International Journal of Pharma and Bio Sciences, 5(4), 437–440. Retrieved from https://ijpbs.in/index.php/journal/article/view/3297

Issue

Volume 5, Issue 3, 2014

Section

Research Articles

Categories

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.