Physicochemical Characteristics of Some Imported Edible Vegetable Oils and Fat Marketed in Dar es Salaam
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The physicochemical properties (refractive index, saponification value, Free Fatty Acid content,
iodine value, tocopherol content, acid value, peroxide value) of seven imported edible vegetable oils
and fat sold in shops in Dar es Salaam were assessed using standard procedures. Also determined
were the levels of these properties with respect to shelf storage of the products. When the
measurement results were compared with physicochemical properties recommended by the Codex
Alimentarius Commission of FAO/WHO and the specification of Tanzania Bureau of Standards, the
imported edible vegetable oils and fat were found to be of good quality but of poor storage stability.
For long storage life, the edible vegetable oils and fat should be stored in opaque (coloured)
bottles, fully filled and tightly sealed.
Keywords
Edible oil, Physicochemical properties, Storage stability, Sunflower oil, Palm oil