Characteristics and Composition of Some Consumer-Available Vegetable Oils Blended with Olive Oil

Abstract

The physical and chemical indices of refined consumer-available olive oil. sunflower oil. and corn oil were examined. Quality characteristics range for olive oil and sunflower oil was found to be within FAO WHO codex limits. The samples of corn oil were found to have lower iodine value and higher free fatty acids and peroxide value than the corresponded values recorded by FAO WHO codex.

Fatty-acids composition was studied by gas liquid chromatography. The principal fatty acids in all oil samples were: palmitic acid; stearic acid, oleic acid and linoleic acid. The fatty-acids composition of the samples of olive, sunflower and corn oil agreed with those recorded by FAO WHO codex.

When mixtures of these oils were prepared, the identity characteristics were completely changed. Remarkable peculiarities were observed regarding acid distribution in all olive oil blends. The saturation level in all blends was increased.