Quantitative and Qualitative Analysis of Different Edible Oil by Using Different Parameters

The current study aims to analyze the qualitative and quantitative aspects of edible oils. Moisture content of different edible oil in the range of 0.05 to 0.3%, Acid value range 1.0 to 0.4% and free fatty acid value range is less than 0.05% helps to analyze the oxidation of oil reactivity, toxicity and rancidity etc. The detection of Heavy metal in edible oil gives us the idea about freshness, helping properties (crystalline and amorphous), storage and their influence on human health. Heavy metals like Ni are very high in soybean oil and comparatively lower in coconut oil. Similarly, heavy metal Pb is very high in mustard oil. FTIR spectroscopy was used to evaluate the functional group present in edible oil and AAS is used for the detection of heavy metals.