IJSAR, 4(12), 2017; 01-09 1 International Journal of Sciences & Applied Research www.ijsar.in Quality assessment based on physico-chemical properties of fried soybean oils available in Tangail region, Bangladesh Md. NannurRahman*, Rokeya Begum, Mamun Sarker Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902. Corresponding author: *Md. NannurRahman, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902. _____________________________________________________________________________________________ Abstract The study was conducted on the physicochemical characteristics of six brands of edible soybean oils including Non-brand (Open) soybean oil, Muskan, Pusti, Teer, Fresh and Rupchanda soybean oils. A significant difference in the moisture content (P< 0.05) was observed in the different brands of soybean oil. Rupchanda soybean oil possesses maximum saponification value (230) whereas open soybean oil showed minimum value (200). The iodine value of investigated oils also differed significantly. Highest iodine value (110.2) found in the Rupchanda soybean oil though it has not embraced the standard value (124-139) sated by Codex Alimentarius. All the soybean oil revealed preferred level of acid value except Muskan brand. The Pusti and Teer brands of soybean oil indicated maximum Reichert-Meissl value which means that they contain maximum volatile fatty acids compared to others. Although the highest per-oxide value 7.5 milliequivalents of active oxygen/kg oil found in the open soybean oil but it does not exceed the standard level. The unsaponifiable matter of the - Open oil, Muskan, Pusti, Teer, Fresh and Rupchanda soybean oils were 0.08, 0.06, 0.07, 0.04, 0.05 and 0.05 percent respectively. Considering the significance of above parameters Rupchanda is better than others soybean oil for human health. Keywords: Soybean oil, acid value, Saponification value, Reichert–Meissl value and Unsaponifiable matter Introduction Vegetable oil plays a vital role to supply fat in the daily diet. Among all the vegetable oils, Soybean oil gains maximum popularity for containing Omega 3 and Omega 6 fatty acids which regulate lipid and cholesterol metabolism and help to prevent plaque formation in the artery (Yesim et al., 2011; Brien, 2004). About 80% of the total edible oil usually consume in the US consists soybean oil because of its availability, desirable characteristics, and functional properties (Hammond et al., 2005). Due to having high antioxidant potential, soybean oil is utilized worldwide in the food industry. The antioxidants have a ventured role to minimize the oxidative damage caused by reactive oxygen species (Kumar et al., 2009; Lee et al., 2005). It is obtained from soybeans (Glycine max), a species of