Evaluation of Physicochemical properties of some Edible oils available in Gondia

Edible oils are vital constituent of our daily diet which provide energy essential fatty acids, and serve as carrier of fat soluble vitamins. Edible oils from plant, animal, or synthetic origin, are used in frying, baking, and other forms of cooking, and in salad dressings and bread dips. Plant- derived edible oils consist of carboxylic acids with long hydrocarbon chains, in contrast to petroleum-based oils which lack the carboxyl group on the end. In the present paper an attempt has been made to evaluate the physicochemical properties(density, moisture content, specific gravity, refractive index, boiling point, viscosity, acid value, peroxide value, iodine value, saponifiation value) of some available edible oils in Gondia and detail description of various factors affecting edible oils like temperature, moisture, oxygen, effect of refining process, types of adulterations, effects of metals, and antioxidant properties of oils has been discussed. The result of the present study will help the oil producing industry to find out the most economically viable oil blends for cooking purposes, with maximum nutrition as well as desirable physico-chemical properties.