Edible oils are vegetable fats, which are used in food in various forms: for frying, in salads, in doughts and cakes, etc. Among the many characteristics that are standardized for oils, some are particularly important for traders and especially for consumers, namely: colour, smell, density, viscosity, melting point, smoke point, the boiling point, flame behavior, light resistance, resistance to rancidity, etc. The purpose of this work is to determine some physico-chemical parameters of three varieties of domestic edible oil: sunflower, soybean and rapeseed oil. The following physico-chemical parameters were determined: refractive index, density, viscosity, surface tension and acidity (as oleic acid). The analyzed physicochemical parameters shows different values, depending on the nature of the analyzed oil: 1.4713 (sunflower oil) – 1.4740 (soybean oil), for refractive index; 0.9114 (rapeseed oil) - 0.9132 (sunflower oil) g/cm3 – for density; 33.0399 (soybean oil) – 34.5011 (sunflower oil) cp – for viscosity; 24.31 (sunflower oil) - 28.71 (soybean oil) dyn/cm - for surface tension; 0.12 (soybean) - 0.26 (rapeseed oil) % oleic acid – for acidity. The values of the physico-chemical parameters of the analyzed vegetable oils show that they are suitable to be used in food. In addition, the analyzed parameters could be used to identify and differentiate oil varieties.

alimentary oil, physico chemical parameters, edible oil varieties

agronomy

Presentation: poster