Effects of Different Storage Temperature on the Physicochemical Properties of Cooking Oils Available in Nigeria Markets

The assessment of vegetable oil in terms of stability is important for the determination of its shelf life as oil is expected to be of high quality during storage and up to the time of consumption and for other usage. In this study, physicochemical properties of oils were determined every two weeks interval by standard method of AOCS. The results obtained from this work showed that as time increased from week 0 to 6 weeks, the Acidity and Peroxide value, Saponification values increased while iodine values decreased in all the oils studied. The samples stored on the shelf exhibited the highest Acid values, Peroxide values, Saponification values throughout the period of storage followed by those stored inside the cupboard, the lowest Iodine values recorded were for those stored on the shelf. Based on the Acid value, Peroxide values and Iodine values, the samples stored in the refrigerator provided the best protection to the oil.