sesj Stardom Scientific Journal of Natural and Engineering Sciences 2980-3756 Stardom University 10.70170/wbysd987315 23 Quality and Oxidative Stability of Edible Seed Vegetable Oils Assessed via Physicochemical Indices Alawi Bin Yahia Abdul-Rahman Faculty of Pharmacy, University of Aden, Yemen Salem O. Bamahmood Ebtesam Faculty of Pharmacy, University of Aden, Yemen Saead O. Moogam Omer Faculty of Pharmacy, University of Aden, Yemen S. S. Al-Salimi Mokhtar Yafea University College, University of Lahej, Yemen A.M. Saeed Adel Faculty of Science, University of Aden, Yemen 30 07 2025 3 1 1 16 This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License.

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.

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