Edible Oils


Edible vegetable oils are used in food, both in cooking and as supplements. Oils and fats are concentrated sources of energy. Vegetable oils contain Polyunsaturated Fatty Acids (PUFA) like linoleic and linolenic acids which are needed to meet the requirements.

Unsaturated fats like safflower oil contain high level of PUFA, whereas groundnut oil contains moderate amount of PUFA.
Newer sources of edible oils are being explored, e.g., rice bran oil which has fatty acid composition similar to groundnut, which is an important edible oil source.
Types of Oils

Groundnut oil Mustard oil Castor oil
Sesame oil Sunflower oil Safflower oil
Crude palm oil RBD palm oil Soybean oil
Cotton seed oil Other vegetable oils


Testing Parameters considered for Edible Oil Analysis

  • Hydroxyl value
  • Iodine value
  • Peroxide value
  • Saponification value
  • Unsaponifiable matter
  • Acetyl value
  • Free fatty acid
  • Fatty acid composition
  • Aflatoxins
  • Acid value
  • Colour
  • Optical rotation
  • Melting point
  • Cloud point
  • Flash point
  • Density
  • Viscosity
  • Sedimentation