Comparative Study of Physiochemical Properties of Different Brands of Vegetable Oil Sold in Ihiala Market of Anambra State

Maryann Chinenye Maduako *

Department of Biochemistry, Faculty of Natural Science, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.

Kizito Ifeanyi Amaefule

Department of Biochemistry, Faculty of Science, Madonna University, Elele Campus, Rivers State, Nigeria.

Jonathan Chinenye Ifemeje

Department of Biochemistry, Faculty of Natural Science, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.

*Author to whom correspondence should be addressed.


Objective: To compare the physicochemical properties of four brands of vegetable oil sold in Ihiala market.

Methods: The samples were brought from different super stores in Ihiala market and standard methods were used to analyze the physicochemical properties of the various  samples.

Results: The analysis showed that the peroxide value, saponification values, acid value, ester value and glycerol of palm kernel oil (43.91 ± 0.01, 1234.20 ± 0.01, 74.14 ± 0.01, 38.56 ± 0.02, 1195.60 ± 0.01 and 65.40 ± 0.02) is significantly higher than Lahda, Devon King’s and Power vegetable oil P < 0.05. While the iodine value, refractive index and specific gravity of Power oil and  Devon King’s oil (56.53 ± 0.10, 0.26 ± 0.01 and 0.91 ± 0.01) brought from Ihiala market were significantly higher than the other brands of vegetable oil i.e Lahda and Palm Kernel oil at P < 0.05. There is no significant difference in the refractive index and specific gravity of Palm kernel and Lahda oil (0.01 ± 0.01 and 0.01 ± 0.01) at P < 0.05.

Conclusion: The difference in the values of iodine, peroxide, saponification, acid value, FFA, ester value and glycerol level in the samples could be attributed to differences in the sources of the oil and in processing. However, the nutritional composition of the vegetable brands is still adequate for human consumption except that of Palm Kernel oil which has the highest values from the above analysis. 

Keywords: Vegetable oil, physiochemical properties, saponification value, iodine value, free fatty acid

How to Cite

Maduako, M. C., Amaefule, K. I., & Ifemeje, J. C. (2022). Comparative Study of Physiochemical Properties of Different Brands of Vegetable Oil Sold in Ihiala Market of Anambra State. Asian Journal of Biochemistry, Genetics and Molecular Biology, 12(3), 8–13.


Download data is not yet available.


FAO. The State of Food and Agriculture, FAO, Rome, Italy; 2009.

Aidos I, Lourenclo S, Padt A, Luten J .B, and Boom R.M Stability of Crude Herring Oil Produced from Fresh By-products: Influence of Temperature during Storage. Journal of Food Science. 2002;67:3314-3320.

Fekarurhobo GK, Obomanu FG, Maduelosi JN. Effects of Short-term Exposure to sunlight on the quality of some Edible vegetable oils. Research Journal of Applied Sciences. 2009;4(5):152-156.

Choe E, Min DB. Mechanisms and Factors for Edible Oil Oxidation. Comprehensive Reviews in Food Scienceand Food Safety. 2006;5:169-186.

Babatude OA, Bello GS. Comparative assessment of some physiochemical properties of groundnut and palm oil sold within Kaduna Metropolis Nigeria. Journal of Applied Chemistry. 2016;9(11):26-30.

Rossell JB. Vegetable Oils and Fats. In: Rossel, J. B, Pritchard, J. L. R (Eds) Analysis of Oil Seeds, Fats and Fatty Foods. Elsevier Science, London. 1991; 261-327.

AOCS. Official Methods and Recommended Practices of the American Oil Chemists Society, 4th ed. 2nd printing (additions and revisions through 1993.) American Oil Chemists’ Society, Champaign, IL; 1990.

A.O.A.C, Official Method 965.33 Peroxide value in oils and fats/Pearson’s composition and analysis of food, 17th edition. 2000;641.

A.O.A.C, Official Method 920.160-Saponfication Number of Oils and Fats/IUPAC 2.202 I.S.I Hand Book of Food Analysis (Part XIII 1984), A.O.A.C, 17th edition; 2000.

A.O.A.C, Official Method 920.159-Iodine Absorption Number of Oils and Fats/I.S.I Hand Book of Food Analysis Part-III-1984, A.O.A.C, 17th edition; 2000.

AOAC, Official Methods of Analysis. 13th Edition, Association Official Analytical Chemistry, Washington, DC., USA; 1980.

Dileesh S, Adithya M, Amal Sankar, Venus C. Peter, Determination of Saponification, Acid and Ester Values; Percentage of Free Fatty Acids and Glycerol in some selected edible Oils: Calculation of concentration of Lye Needed to Prepare soap from These Oils. Research Scholar. 2013;(3):220-224.

Cocks LV, Van Rede C. Laboratory Handbook for Oil and Fats Analysis. Academia Press, London. 1997;67.

Standard Organization of Nigeria SON. Standards of Edible Refined Palm oil and Its processed form. 2000;2-5

Nigerian Industial Standards NIS. Standard for Edible Vegetable oil.1992;5-12.

Angaye SS, Maduelosi NJ. Comparative study of the physicochemical properities of some refined vegetable oil sold in Mile one market and some departmental stores in Port Harcourt, Rivers State, Nigeria. Discourese Journal of Agriculture and Food Sciences. 2015;3(5):78-82

AOCS Official methods and recommended practice of the American oil Chemist Society, fifth ed., 1993, AOAC Press, Champaign IL.

Asuquo JE, Anusiem AC, Etim EE. Extraction and characterization of rubber seed oil. International Journal of Modern Chemistry. 2012;1(3):109- 115.

Perkin EG. Effect of lipid oxidation on oil and food quality in deep frying. In: Angels, A. J. S. (Ed.), lipid oxidation in Food, Chapter 8, ACS Symposium Series no 500 ACS, American Chemical Society, Washing DC, 1992;310-321.

Nancy IA, George YO, Ebenezer M Repetitive use of vegetable cooking oil and effects on physicochemical properties –case of frying with redfish (Lutjanus fulgens). Journal of Science and Technology. 2016;6(1):8-14.