Physicochemical characteristics of some locally manufactured edible vegetable oils marketed in Dar es Salaam

Authors

F N Ngassapa, Department of Chemistry, University of Dar es Salaam, P.O. Box 35061, Dar es Salaam, TanzaniaFollow
O C Othman, Department of Chemistry, University of Dar es Salaam, P.O. Box 35061, Dar es Salaam, TanzaniaFollow

Section

Physical Sciences

Abstract

The physicochemical properties (refractive index, saponification value, Free Fatty Acid (FFA) value, iodine value, acid value, peroxide value and tocopherol content) of seven edible vegetable oils manufactured in Tanzania, were assessed using standard procedures of the Association of Official Analytical Chemists (AOAC). Also determined were the levels of these properties with respect to shelf storage of the products. When compared with standard values recommended by the Codex Alimentarius Commission of FAO/WHO and with other published results, the locally produced vegetable oils were found to be of fair quality but of poor storage stability.

Recommended Citation

Ngassapa, F N and Othman, O C (2001) "Physicochemical characteristics of some locally manufactured edible vegetable oils marketed in Dar es Salaam," Tanzania Journal of Science: Vol. 27: Iss. 1, Article 6.
Available at:https://doi.org/10.65085/2507-7961.2101