Comparative Study of Crude and Refined Sunflower and Peanut Edible Oils

Abstract

The objective of this study was to compare, crude and refined edible oils of each sunflower and peanut for the physical properties like color, moisture, density and refractive index, and chemical properties like peroxide value, free fatty acid, acid value, saponifiable number and unsaponifiable. For example the moisture content of sunflower oil was reduced from 0.07% to 0.02% after refining and from 0.13% to 0.02% for peanut oil, the peroxide value of sunflower oil was decreased from13.94meq/kg to 2.77 meq/kg and from 3.137meq/kg to 0.2 meq/kg for peanut oil, Gas chromatographic run for sunflower oil Showed that stearic acid area % was decreased from0.5193 to 0.3510 after refining, and for peanut oil was decreased from11.1643 to 1.0281 after refining. The present study showed marked differences in the physicochemical properties of sunflower and those of peanut. These properties of each crude oil changed significantly when it was subjected to the refining process. Fatty acid components of both crude and refined were determined by GC. The study showed marked differences in the crude and refined of sunflower and peanut type.