Comparative Evaluation of Mustard, Soybean, Palm, and Coconut Oils: Insights into Quality and Stability

Abstract

This study compared four widely used edible oils—mustard oil, soybean oil, palm oil, and coconut oil—based on their physical and chemical characteristics. Density, pH, specific gravity, iodine, peroxide, acid, and free fatty acid concentration were among the parameters assessed. According to the findings, coconut oil had the lowest iodine value (11.110 ± 0.361), and soybean oil had the highest (124.210 ± 0.464). The peroxide value of mustard oil was the lowest (7±1), whereas palm oil had the highest (10 ± 1). Soybean oil had the highest acid value and free fatty acid content (3.523 ± 0.235, and 3.590± 0.126, respectively), while mustard oil had the lowest values (5.069 ± 0.058, and 4.093 ± 0.029, respectively). These results imply that compared to the other oils, soybean oil may be more susceptible to rancidity and spoiling. However, mustard oil had the lowest free fatty acid level, indicating higher quality, when compared to the other oils.