Assessment of Quality of Sesame and Groundnut Oils Produced by Traditional and Industrial Methods

Abstract

The present research was designed to assess the quality of sesame and groundnut oils products by industrial and traditional methods, the Oil have been tested for other physical and chemical properties. For sesame oil: the moisture content (1.23%and 0.23%), refractive index (1.4785 and 1.4767),color: blue (0.9 and 0.0), yellow (37.5and 32.1) and red (6.8 and 5.5) density (0.9319 and 0.9204g/cm3), viscosity (64.7and 60.2 poise), acid value (1.18 and 0.49 mg KOH/g), saponfication value (194.9 and 188.0),unsaponification value (5.57and 1.90 mg KOH/g), peroxide value(8.8 and 1.8 mg O2/g) and iodine value (112.4 and 98.9 mg KOH/g) for traditional and industrial productsof the oil respectively. Forgroundnut oil: moisture content (0.73 and 0.23%), refractive index (1.4680 and 1.6695), color: blue (0.2 and 0.1), yellow (36.5 and 35.3) and red (6.4 and 5.7), density (0.9217 and 0.91945g/cm3), viscosity (63.2 and 60.3 poise),acid value (1.03 and 0.55 mg KOH/g), saponification value (191.32and 188.27 mg KOH/g),unsaponification value (3.76 and 1.60 mg KOH/g), peroxide value (7.74 and2.62 mg O2/g) and iodine value (114.8 and 98.5 mgI/g)for traditional and industrial products of the oil respectively. The oils were also analyzed by GC- MS. Forsesame oil 18 different compounds were identified.Traditional method revealed oleic acid (37.0%)asa predominant product followed by linoleic acid (36.9%), steric acid (14.8%) and Palmitic acid (5.9%) while industrial method revealedlinoleic acid (40.9%) is predominant product followed by Oleic acid (25.6%), steric acid (20.6%)andpalmitic acid (6.7%). For groundnut oil11 different compounds were identified.Traditional method revealed oleic acid(57.0 %) as a predominant product followed by linoleic acid (25.8 %), Palmitic acid (5.5%) and steric acid (2.9 %) while industrial method revealed oleic acid (32.35%) as a predominant product followed by linoleic acid (14.3 %), behenic acid (13.9 %) and steric acid (11.8 %)