Quality and Oxidative Stability of Edible Seed Vegetable Oils Assessed via Physicochemical Indices
Abdul-Rahman Alawi Bin Yahia (Faculty of Pharmacy, University of Aden, Yemen), Ebtesam Salem O. Bamahmood (Faculty of Pharmacy, University of Aden, Yemen), Omer Saead O. Moogam (Faculty of Pharmacy, University of Aden, Yemen), Mokhtar S. S. Al-Salimi (Yafea University College, University of Lahej, Yemen), Adel A.M. Saeed (Faculty of Science, University of Aden, Yemen)
Abstract
This study investigates key physicochemical indices influencing oil stability, including the refractive index, hydroxide value, acid value, iodine value, and saponification value, analyzing nine seed vegetable oil samples from various local and commercial sources. Local oils generally exhibited higher iodine values, with Abyani sesame oil showing 337.554 g/100g, compared to 240.316 g/100g in Ethiopian black seed oil. Seed oils exhibited notable antioxidant properties. Saponification and iodine values are reliable indicators for assessing nutritional quality and oxidative stability of seed vegetable oils.