Comparison of some physicochemical properties of edible vegetable oils available in Al-Najaf, Iraq

This study was conducted at the laboratories of chemistry Department / College Science/ Al-Nahrain University, Iraq. The primary determinants edible oils' acceptance, preferred uses, and market value are their purity stability. Therefore, goal this to measure some a set physical chemical properties for four (canola oil, sunflower corn oil olive pomace oil) before using .The main physico-chemical determined oils were Refractive index(RI), Viscosity (μ), Iodine (IV) , P-Anisidine (P-AV) Peroxide (PV). values index 1.4721, 1.4735, 1.4730 1.4685 respectively .While, viscosity (μ) 78.44, 60.52, 63.79 79.91 cps respectively. IV 112.75, 109.13, 102.61 96.43 (g I2/100g) .P-AV 0.60, 2.59, 0.71 2.63 PV 1.98, 2.19, 5.05 6.03 (Meq.O2/Kg) These results showed that samples have acceptable when compared with range recommended by FAO/WHO standards.