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Table 1 Mean value ± standard deviation of physical–chemical characteristics of locally produced and imported edible vegetable oils collected from different sites in Gondar city, February to March, 2019

From: Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia

Types of productParameters (mean value ± standard deviation (SD))
Moisture content (%)Specific gravity (unit less)Peroxide value
(mill equivalents
oxygen/kg oil)
Acid value (mg KOH/g oil)Iodine (I2) value (gram I2/100 g oil)
Niger seed at the market0.32 ± 0.100.88 ± 0.0713.84 ± 1.243.1 ± 1.1129.5 ± 9.7
Niger seed at source0.36 ± 0.110.79 ± 0.2016.25 ± 2.53.0 ± 1.0996.4 ± 6.8
Sunflower0.32 ± 0.110.8 ± 0.1515.2 ± 1.091.2 ± 0.51121 ± 3.8
Avena0.11 ± 0.090.79 ± 0.144.91 ± 1.181.0 ± 0.1717.2 ± 2.6
Hayat0.18 ± 0.120.81 ± 0.208.5 ± 0.981 ± 0.331.0 ± 7
Jersey0.004 ± 0.010.81 ± 0.0611.4 ± 1.060.9 ± 0.1223.5 ± 2.7
Chief0.08 ± 0.100.82 ± 0.063.4 ± 0.871.0 ± 0.315.5 ± 1.3
WHO standards0.2%a10bc
  1. aSpecific gravity: for Niger seed 0.917–0.92, Sunflower 0.919–0.923, and palm oil 0.891–0.899 recommended by WHO/FAO
  2. bAcid value: refined oil 0.6 mg potassium hydroxide (KOH)/g oil
  3. cIodine value: Niger seed 112–129, sunflower 118–141 and palm oil 50–55 (gram I2/100 g oil) recommended by WHO/FAO