Storage and thermal behavior of some cooking oils consumed from the local market of Sudan

This work aims to assess the quality of some cooking oils consumed in Sudan. Six samples (peanut, sunflower, sunflower/peanut blends, sesame, corn and palm oils) were collected from the local markets.
Some of their physicochemical properties were determined and compared to Sudanese Standard and Metrology Organization (SSMO). The effect of storage and heating on these oils was also examined. The results showed that most of these oils have acceptable properties values as compared to (SSMO), except palm oil showed higher aponification value than the maximum limit of SSMO. During storage, over 60 days, corn and palm oils exhibited the least rate of peroxidation and acid formation, hereas, the highest rate of peroxidation was recorded for the sunflower oil. The oils were heated at 165 ºC for 30 minutes. The highest rate of peroxidation was observed in corn oil, whereas, palm oil showed the least rate of peroxidation.