International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Call for Paper Volume 8, Issue 2 (March-April 2026) Submit your research before last 3 days of April to publish your research paper in the issue of March-April.
Submit Research Paper Join as a Reviewer

Plagiarism is checked by the leading plagiarism checker TurnItIn

Call for Paper

Volume 8 Issue 2
March-April 2026

Submit your research paper

Indexing Partners
Academia Advanced Sciences Index Bielefeld Academic Search Engine CiteSeer DRJI Google Scholar Independent Search Engine & Directory Network ISI (International Scientific Indexing) Issuu Mendeley Research Networks
RefSeek ResearcherId - Thomson Reuters ResearchGate Scirus Scribd Semantic Scholar UTeM - Universiti Teknikal Malaysia Melaka Wiki for Call for Papers WorldCat Zenodo

Assessment of Physicochemical Quality of Edible Oils in Hyderabad Urban Retail Markets

Author(s) Dr. Pranitha Gavinolla, Dr. Rafiya Sultana, Dr. Saritha Rani Kanuganti
Country India
Abstract In the present study the quality of commercial edible oils was evaluated. The percentages of acid value, iodine value, refractive index (Butyro-Refractometer Reading-BRR), saponification value, and unsaponifiable were estimated to evaluate the quality of commercial edible oils- like sunflower oil, groundnut oil, rice bran oil, palm oil and palmolein oil sold in Hyderabad city markets to assess freshness, degree of unsaturation, identity and possible adulteration. The acid value results of all tested oils were found to be very low and well within permissible limits, indicating minimal free fatty acid content and good stability. Iodine value analysis confirmed that the degree of unsaturation of sunflower, groundnut, rice bran and palm oil samples were found to be in the standard ranges, suggesting their purity and safety. Refractive index values of olive oil and rice bran oil were also found within the standard specific ranges confirming their safety and suitability for cooking. Further qualitative parameters such as saponification value, unsaponifiable matter and BRR were also within acceptable limits for all oils, confirming purity. All oils analysed were well within the permissible acid value limits, indicating they are safe for culinary use; oils exceeding these limits would be considered unfit for consumption.
Keywords Food Adulteration, edible oils, iodine value, saponification value, BRR
Field Chemistry
Published In Volume 8, Issue 2, March-April 2026
Published On 2026-04-01
DOI https://doi.org/10.36948/ijfmr.2026.v08i02.73233
View / Download PDF File

Share this



E-ISSN 2582-2160
CrossRef

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads
Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 8 Isu 2Cover Page Vol 8 Isu 1Cover Page Vol 7 Isu 6

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA Open Access

About IJFMR
Fees & Payment
Current Issue
Publication Archive 		Submit Research Paper
Track Submission Status
Publication Guidelines
Publication Ethics
Peer Review & Plagiarism 		Join as a Reviewer
Editors & Reviewers
Reviewer Referral Program
Get Reviewer Membership Certi. 		Website/Journal Policies
Usage Policy
Content Policies
Privacy Policy
Contact Us +91-9687-828-838 editor@ijfmr.com
Powered by Sky Research Publication and Journals