PHYSICOCHEMICAL PROPERTIES OF PALM OIL SAMPLES COLLECTED FROM DEALERS IN OGBOMOSO SOUTH LOCAL GOVERNMENT AREA

Palm oil is a widely consumed edible oil with a vital role in the diet and economy of regions like Ogbomoso South Local Government Area, Nigeria. Known for its rich content of essential nutrients, antioxidants, and fatty acids, palm oil's physicochemical properties determine its quality, shelf life, and suitability for various culinary and industrial uses. Understanding these properties is critical for ensuring product safety, guiding processing methods, and informing consumers and producers in the region. This study aims to evaluate the physicochemical properties of palm oil sourced from different vendors within Ogbomoso South, assessing parameters such as free fatty acid content, peroxide value, saponification value, and iodine value. A total of fifteen samples were collected from various locations in the area and analyzed following the Association of Official Analytical Chemists (AOAC) standard methods. The methods involved titration and spectrophotometric techniques to quantify key attributes affecting the oil’s quality and stability. The results revealed significant variations in the physicochemical properties among samples, with free fatty acid content ranging from 2.5% to 4.8%, peroxide values between 3.5 to 6.9 meq/kg, and iodine values from 50 to 58 g/100g. These findings indicate varying levels of oxidation and unsaturation, suggesting differences in processing and storage conditions among the sources. Notably, some samples exceeded acceptable limits for free fatty acids and peroxide values, indicating potential concerns with quality and shelf stability. In conclusion, the physicochemical evaluation of palm oil in Ogbomoso South demonstrates the need for standardized processing and handling practices to ensure product quality and consumer safety. Enhanced awareness and training for local producers on quality control could contribute to better shelf life and overall consumer satisfaction.