Physiochemical Properties, Vitamin E and Fatty Acids of some Types of Vegetable Oils

Abstract The following physical tests were carried out for the vegetable oils (refractive index, relative viscosity, smoking point, density), as well chemical (saponification value, peroxide number, and acidity value), estimating amount of vitamin E percentage fatty acids. properties types under study, such value refractive between (1.478), highest flaxseed oil, lowest wheat germ which amounted to (1.457), compared with corn oil a comparison treatment, was (1.470), other olive, grape seed, walnut. values (1.464 - 1.462 1.474), respectively, viscosity characteristic, ranged (c: p 9.3) seed amounting (55 c:p) Corn comparison, whose (28 c:p), while olive walnut (39 29.5 25 point (288 199.5). 186.2 185 190 187) C° (corn seeds flaxseed) finally in density (0.915 0.91 0.92 0.919 0.927) per arrangement. experiment estimated saponification number (188 199.5 mg KoH / kg on As samples it 4.7 Milliequivalent O2/kg 2.00 treatment 4.5 (0.95 0.72 0.85 0.82 0.50 0.87%) flax seed), respectively. acids all oils, namely (linolenic linoleic palmitic oleic), contained quantities aforementioned acids, follows (0.31 48.70 9.20 26.70%), olives (4.53 9.26 15.19 62.5%), same its (0.2 16.93 3.29 60.85%), It can be said that is good source. For acid (4.53%), (9.26%), (15.19%), oleic (62.5%). palmitic-oleic) ratios (0.20 considered rich source essential linoleic, (50.42 15.81 4.60 21.13%) In order, also B two oleic) (4.9 20.75 29.10 28.3%), Finally, (11.5 57.12 6.82 17.81%) above, (440 200 582 1620 1718 60 mg/kg) seeds),