Comparative Analysis of Local oil vs Sun flower oils available in local market Baglung Bazaar


  • NarendraPratapshing Budhathoki DMC Baglung Author


Edible vegetable oils are solely derived from vegetable sources and are generally made up of glycerides of fatty acids. Fats and oils are considered as necessary nutrients in human diets. There are several oil brands on the market. Some of them could not be consuming them could lead to a number of health issues.  As a result, there is a need for on-going research into the quality of oils and their effects on human wellbeing. Two types of oil, including mustard oil and sunflower oil, were gathered for the study fromBaglung bazaar's neighbourhood market. Two oil brands in total were used in the analysis. Five separate physical-chemical characteristics, including moisture content, saponification value, acid value/free fatty acid, iodine value, and peroxide value, were used to analyze these samples. By using a questionnaire approach, the study also examined Baglung bazaar consumer opinions on edible oil. The physico-chemical data were compared to the normative values advised by the Department of Food Technology and Quality Control (DFTQC), Babarmahal, Kathmandu, Nepal. For mustard oil and sunflower oil, the moisture content was found to be 0.24% and 0.38% respectively, which was greater than the standard value of 0.20%. The saponification value was found to be 157.64 mg KOH/g for mustard oil and 164.37 mg KOH/g for sunflower oil.  For mustard oil and sunflower oil, the range of the acid value was 2.24 mg KOH/g and 3.36 mg KOH/g respectively. The iodine value of mustard oil and sunflower oil were found to be 107.95 and 125.60 g /100 g respectively. Finally, the peroxide value for mustard oil and sunflower oil were found to be 4 and 6 meq/kg respectively. Except for moisture content, the outcome showed that all recorded parameters fell within permitted values. The study's findings indicate that all of the oil samples are of acceptable grade and are safe for ingestion by humans. The oils may, however, have decreased stability and quality due to oxidation because of the much greater moisture content. Despite the fact that they have inadequate awareness of the factors that affect or contribute to oil quality.


Author Biography

  • NarendraPratapshing Budhathoki, DMC Baglung

    Mr. Narendra Pratapsingh Budhathoki is a Chemistry teaching assistant at IOST, DMC, T.U. Baglung who holds interdisciplinary degrees in Chemistry, Education Science, and Law (M.Sc.) inChemistry, M.Ed. in Science/Chemistry and Law). He is also a PhD Scholor in Chemistry and has published articles in the Journal of IOST, NCS, KMC, TMC, DWMC & Prangya sarathi