At the very core of any effort towards optimizing online marketing is quality content. But good content is not enough unless you can deliver this content quickly, easily and in the right amounts at the right time. Enter the Web Content Management System (CMS); online marketing’s most potent but most underplayed weapon. Any organization serious about getting the most out of its Web site will value a Web CMS solution because:

• Creating and managing online content is a marketing-related function, not an IT-related one. The focus is therefore on an easy-to-use interface that allows marketing professionals with only a rudimentary knowledge of the system to manage Web content. • Every Web site needs constant monitoring and updating of content to attract consumers and have them return. A manual process is clearly not the best way to do this. • The increased ease and speed of publishing content through a CMS allows for companies to be properly tuned to new challenges and expectations for their site, and respond in a timely manner. • Standardized processes that can easily be tracked give companies greater control over the content generated, with quality checks at all appropriate points. A Web CMS system thus offers several opportunities for maximizing a company’s return on marketing investment. The good news is that leading CMS software solutions providers have realized the shift in focus from mere administration to marketing potential: they now prime their solutions to directly impact revenue generation. With the right Web CMS, companies can now create accurately coordinated, multi-pronged marketing campaigns that can easily be tracked, modified, and quantified for analysis.

Let’s look at some of the advantages of Web CMS in detail: Content Consistency For potential customers to be attracted to a Web site, navigate their way through it and finally commit to a transaction, a key requirement is that they consistently receive information that appeals to them without difficulty. It is therefore important for any organization to coordinate content production at every level: the primary site, marketing emails, newsletters, landing pages and microsites. Single-sourcing is a critical enabler of marketing efforts, as the resultant content consistency ensures good brand management and greater user relevancy.

Search Engine optimization (SEO) Central to any e-marketing effort, search engine optimization (SEO) involves techniques and innovations to ensure that a company’s Web site is consistently top-ranked. In considering SEO, one must look at two different kinds of advertising that take place:

• Organic or natural search • Paid search

Although most companies tend to focus on the latter, the benefits of organic search should not be neglected. It is here that a strong marketing-centric CMS can help; not only by providing consistent, updated content with efficient metadata but also by facilitating keyword analysis and development. With paid search too, a CMS can help reduce pay-per-click rates by optimizing the Web site’s quality score. The quality score is factored on many aspects such as click-through-rate and content relevancy, all of which decide how much an organization pays for search services.

Usability Experience Web 2.0 consumers are not merely looking for information; they seek a user experience. Integral to this experience is accessibility. Consumers must be able to access content in dynamic ways, without being restricted by weak taxonomy support or hierarchical information organizations. Social bookmarking now allows consumers to classify, organize and share content based on hierarchies that best appeal to them. Then there is the question of community-generated content, both primary (articles or blog posts) and metadata (comments, voting, ratings, and more).

A good CMS infinitely simplifies this process by allowing public participation in the publishing workflow. It provides the necessary tools to share content , monitor, acknowledge, verify and incorporate feedback into the system, thus promoting greater interactivity. Web publishers should also remember that users can now access content from various Web-enabled devices: the CMS must therefore maintain a level of separation between content and presentation systems.

Web Analytics Responding to dynamic online marketing challenges is nearly impossible without timely and easy access to tools that track, measure, analyze and report user behavior and campaign effectiveness. While analytics has traditionally remained a separate domain from content management, companies are increasingly realizing advantages in leveraging relationships between the two. When fully integrated with a Web CMS, analytics solutions offer the advantages of consistent KPIs (key performance indicators), higher level traffic data analysis, scenario analyses and campaign tracking; all within the interface of the CMS itself. Thus, an integrated analytics and CMS solution offers non-technical, subject matter experts easily understandable, comprehensive tracking tools that can then be leveraged for better marketing returns.

The Software-as-a-Service (SaaS) Advantage Many factors have prevented small and mid-size organizations from benefiting from either installed software or open source CMS; primary issues being cost and implementation effort. With Software-as-a-Service (SaaS) or hosted CMS solutions, companies now receive all the advantages of enterprise-class CMS solutions without any of the hassles of installed or open source solutions.

The primary advantage is that SaaS removes the need for purchasing expensive software. SaaS also spares resource-starved companies the need for more hardware or personnel investments required for implementation, maintenance and upgrade of the CMS. And finally, SaaS models ensure constant vendor support, as the responsibility for maintaining the solution remains with the service provider.

The Bottom Line The old days of top-down information delivery are gone. The mantra of the Web 2.0 world is fluidity and responsiveness. Treating content management as just regular delivery of static pages of information is a sure way to get left behind. Content management must be an ongoing process vital to organizational functioning, and the best way to streamline it is through a good CMS.

For more information: http://www.crownpeak.com

Google has finally integrated adsense and google analytics and have launched it officially. Though it was already available for majority of adsense publishers, google had not offered analytics integration with adsense to everyone.
If you have not used google analytics with adsense, this the perfect time to do it. I had written a tutorial on this on how to integrate analytics with adsense, you can read it here. Tracking adsense clicks will help you understanding your users better and to optimize adsense ads too.

http://phpdesktop.blogspot.com/

]]> http://priceburner.com/web-analytics-software/158/analytics/business-analytics-for-insurance-claims-lower-costs-improve-service/feed/ 0 http://priceburner.com/web-analytics-software/181/analytics/content-still-king-as-search-market-consolidates/ http://priceburner.com/web-analytics-software/181/analytics/content-still-king-as-search-market-consolidates/#comments Sun, 23 May 2010 10:15:31 +0000 Nick Kurentz http://priceburner.com/web-analytics-software/181/analytics/content-still-king-as-search-market-consolidates/

Ultriva, the lean leader, with an electronic kanban focus went live in thirty-six plants last year and is on target to double in 2009.  Narayan Laksham, Founder and CEO said, “Align inventory levels with actual consumption offers a collaborative, easy-to-use lean execution platform for consumption-driven replenishment. Working with your ERP/MRP applications to support material flow across the supply chain, the Electronic Kanban for Global Supply Chain automatically signals a supplier to produce and deliver a new shipment whenever a Kanban card or “lot” of material is consumed. Every Kanban card is tracked throughout the replenishment cycle, even across borders and languages, bringing unprecedented visibility to both buyers and suppliers.”

This system enables users to:

Eliminate stock outs

Always have the right material at the right place at the right time

Ensure smooth material flow across the supply chain by complimenting and extending your ERP/MRP system functionalities.

Complementing the revenue success Ultriva also announced various products to help customers accomplish their goals. Some of the key modules that were released were:

-          Lean Assessment Tool – A patent pending analytical SaaS (software-as-a-service) tool that simulates historical MRP data and superimposes Kanban replenishment to identify ideal Kanban parts and potential inventory savings.

-          Production Sequencing – An Add-on feature to the Internal Kanban module for managing cell level production

-          Call-off Replenishment – A module that enables engineered to order products to  get raw materials (with long lead times) just-in-time

-          Lean Scheduling – A SaaS tool that allows final assembly cells to front load, back fill or level load production based on the customer want date instead of just capacity

Laksham noted that “The supply chain is still largely controlled by MRP/ERP systems which use forecasted or planned demand to set up supplier replenishments. Every run generates changes to the existing demand while also creating new demands which results in inconsistencies across the supply chain, late shipments, costly expediting, and stock outs. As manufacturing spreads horizontally, the global supply chain is becoming the most critical factor in determining customer demands. Managing this chain is no longer a matter of reducing costs but of optimizing a key process that is fueled by integration, trust, common metrics, and aligned goals. Ultriva addresses all of the above with a software solution that supports different forms of replenishment like Kanban, MRP orders, VMI, and 3PL and integrates seamlessly with your existing systems.”

Ultriva Lean Supply solutions, such as the Supplier Portal for Purchase Order Execution offer a platform to improve collaboration between plants and suppliers so they can interact and perform in synergy to deliver the right parts at the right time. They provide seamless integration between manufacturing plants and supply bases through order visibility, exception alerts, inventory health, performance metrics, and analytics for continuous improvement. Our solutions support your choice of methodologies and processes within a single platform, from Kanban-based replenishment with Electronic Kanban for Global Supply Chain to MRP/forecast-driven supply, to VMI, and more.

Over 3000 suppliers are participating across 95 plants in 9 countries using Ultriva Lean Supply. Our customers report important benefits:

Improved on-time delivery by 20%

Shortened lead times by 25% or more

Reduced inventory levels more than 40%

Reduced expediting fees by 50% Ultriva is live at over 120 plants across 10 countries.  Companies like Emerson, BE Aerospace, Trane, Ingersoll-Rand, McKesson, AO Smith, FRANKE and AGCO among others are using Ultriva to collaborate with over 4000 suppliers and transacting $1.5 billion of purchased parts every year.

Ultriva

www.ultriva.com

Cindy McGowan

pr@ultriva.com

408.248.9803

Step 1 # 1: Making an Account

Analytics software system is a free tool provided by Google. Making an account is convenient and simple. All you need to make a Analytics engine account is a Gmail e-mail id. Once your Gmail e-mail id is set up, you can go to the Analytics engine website and sign up your website for Google Analytics.

Step # 2: Installing the Tracking Code

Once you have signed into Analytics engine, you will be redirected to a page which has links to the analytics reports of your website. If you have not installed the tracking code on your websites, click on the Add Website Profile link.

If this is your first time on Analytics engine, and you have not installed the tracking code on your website or any of its pages, choose the “Add a profile for a new domain” option. Once that is done, scroll down and type in the URL of the home page that you wish to install the tracker to.

Select the time zone you are in and click Continue. Once this is done, the Analytics engine will automatically detect whether the tracking code has been installed on the website or page that you provided them with. Choose any of the code given below (best way is to press Ctrl+A and Ctrl+C) and paste the copied code into the website and webpage that you would want Analytics engine to analyze.

Make sure that you install the code anywhere before the End Body (/body) tag. Click Continue. The pa
ge will now show the webpage, website or websites that you have installed the tracker code to. Click on the View Reports link to go to the The System Dashboard.

Step 3 # 3: The Dashboard

The Dashboard is your Google homepage. Through this page, you can access almost any information you would require about your website, or even any page within the website. Once you have signed into the The System website, you will be redirected to the list of website profiles, that is, the analytics reports of any and all websites that you have installed the Google Analytics tracker code.

Once you are on the Dashboard, you can view the following analytics about your website:

Site Usage: The site usage column gives you the relevant information about the traffic for your website. The Visits column tells you the number of visits and unique visits in a given time frame. You can also know about the number of page views per visit at the Dashboard.

You can also find out the Bounce rate of your website or webpage. Bounce rate is the number of visitors to your websites who browsed away from your website directly from the landing page or the home page. Analytics engine also tells you the exact amount of time one particular user has spent on your website. It can also calculate the percentage of new and unique visits on your website.

Traffic Sources Section: The Traffic Sources Section tells you more about the traffic of your website, and explains it further. You can get information about all the traffic sources for your website. You can also divide your traffic from direct traffic, Search Engine traffic and Referring sites. Google Analytics can also give you traffic related information regarding your AdSense account if you have one.

Murwan K. Sabah EL-Kheir 1 and AbdelSalam A. Alamin 2

Department

of Biochemistry, School of Biotechnology, Faculty of Science and

Technology, University of El Neelain, P.O.Box 12702, Khartoum, Sudan. Email

Address:

murwankh@yahoo.com

2 Department of Chemical Technology, School of Chemistry and Chemical Technology

Faculty of Science and Technological AL Neelain University

Abstract: This study aimed to evaluate the compositional quality of six refined edible oils (sesame, groundnut, cottonseed, sunflower, corn and olive) in Khartoum State, Sudan from nutritional view. The physical parameters included: Relative viscosity, refractive index and specific gravity were varied from  0.86 – 1.3 , 1.465 – 1.473 and 1.01–1.04, respectively. Where as, chemical parameters included: Iodine, saponfication, acid and peroxide values of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn and olive were ranged between 79 – 147 mg/g, 86 – 197 mg/g, 0.2 – 7.0 % and 2.0 – 17.0milleq.O2/kg, respectively. Saturated fatty acid included:  Palmitic and Stearic acid of refined edible oils of sesame, groundnut, cottonseed, sunflower, corn, olive were varied from 7 – 22 % and 3 – 5%, respectively. While unsaturated fatty acid included : Oleic, linoleic and lionlenic acid of refined edible oil of  sesame, groundnut, cottonseed, sunflower, corn, olive were ranged between 19 – 70%, 10- 68 % and 1 – 2%, respectively.

Key words: Refined, Edible, Oil and Fatty acids.

1.0 Introduction

Vegetable fats and oils are substances derived from plants that are composed of triglycerides, which represents a major component of edible fats and oils, but a minor components of edible fats and oils included  mono and triglyceride, free fatty acids, phosphatides, sterols, fat- soluble vitamins, tocopherol, pigments, waxes and fatty alcohol.Normally,oils are liquid at room temperature , and fats are solid. A dense brittle fat is called wax. Although many different parts of plants may produce oils (Beare, 1983). In actual commercial practice oil is extracted primarily from the seeds of oilseed plants. Triglyceride vegetable fats and oils include not only edible, but also in edible fats and oils such as processed linseed oil, tug oil, and caster oil, used in lubrication, paints, cosmetic, pharmaceuticals and other industries purposes. Although thought of as esters of glycerin and a varying blend of fatty acids, in fact these oils contain free fatty acids and triglyceride as well. Fatty acids play an important role in the life and death of cardiac cells because they are essential fuels for mechanical and electrical activities of the heart (Beyers, 1986; Birch, and Brenner, 1989). Fats and oils are recognized ad essential nutrients in both human and animal diets. Nutritionally, they are concentrated sources of energy (9 cal /gram), provide essential fatty acids which are the building blocks of the hormones needed to regulate bodily system, and are the carrier for the oil- soluble vitamins (A, D, E and K). They enhance the food we eat by providing texture, and mouth feel, imparting flavour, and contributing to the feeling of satiety after eating. Fats and oils are important functionally in the preparation of many food products. They act as tenderizing agents, facilitate aeration, carry flavour and colour, and provide a heating medium for food preparation. Fat and oils are present naturally in many foods such as meats, dairy products, poultry, fish, and nuts and in prepared food such as baked goods, margarines, and dressings and sauces. The modern way of processing vegetable oil is by chemical extraction, using solvent extracts, which produces higher yields and is quick and less expensive. The most common solvent is petroleum – derive hexane. Another way of processing vegetable oil is physical extraction, which does not use solvent. It is made the traditional way by using different types of mechanical extraction (Ascherio, et al., 1994). This method is typically used to produce the more traditional oils and it is preferred by most health food consumer in the USA and Europe. Expeller – pressed extraction is one type and there are two other types that are both oil presses : screw – press and ram – press. Oil seed presses are commonly used in developing countries, among people for whom other extraction methods would be prohibitive expensive (Gurr, 1983). The amount of oil extracted by using these methods varies widely. The crude oil is not considered edible in the of most oilseeds. The refinement of crude oils means remove natural colour, smell, odour and free fatty acid from crude oil. Final product of refinement is transparent cooking oil. It is involved:  1/ Chilling plant (remove wax content from crude oil) ; 2 / Neutralizers (remove soap content from crude oil) ; 3/ Bleacher (remove colour from crude oil) ;  4/ Filtration  ( use wax filter) ;  5/ Coolig ; 6/ Filtration ( use pressure leaf filter). The stability or shelf- life of the edible oil is important globally, but the desire more attention in developing countries where the storage condition for the edible oils is not ideal. A major influence on the stability of the storage edible oil is fatty acid composition i.e. proportion of unsaturated fatty acids. Cultivars, maturity, environmental condition are influence the composition of fatty acids. For example, groundnut oil is more stable than the safflower and sunflower, because both of them contain high amount of polyunsaturated fatty acid (Jambuathan, 1991).

Objectives of this study:

1/ Evaluate the physical characters (relative viscosity, refractive index, and density) of six refined edible oils.

2/ Evaluate the chemical characters (iodine, saponfication, acidity, ester, peroxide value and pH) of six refined edible oil.

2.0 Materials and methods

2.1 Source of samples: The six edible oils (sesame, groundnut, cottonseed, sunflower, corn oil, and olive) were collected from Department of chemical technology, School of Chemistry and chemical technology, Faculty of Science and Technology, Al Neelain University.

2.2 Chemical and physical analysis:

2.2.1 Relative viscosity: It is prime quality of vegetable oil  and is measure the oil , s resistant to flow (the more resistant or thick the oils, the higher its viscosity). Relative viscosity of edible oil was measured by using U- shaped viscometer (Ostwald U-tube viscometer) according to method described by Cocks, and Van Rede (1966): Remove carbon dioxide from oil samples by transferring the oils into large container and shake the oil gently at first and then vigorously. Temperature of the sample was kept at 30 oC by using water bath. The suspending material in the oil is removed by passing the sample through a filter. The appropriate volume of distilled water was added to U- shaped viscometer which was held in a water bath at 30 oC. Then the suction was used to drown the distilled water above the upper mark of U-shaped viscometer and then allow distilled water to fall. Then initial time started with stopwatch as the distilled water passed the upper mark of U- shaped viscometer. Final time was noted when the distilled water passed the lower mark of U- shaped viscometer and then record flow time of distilled water ( To).The same procedures were  carried out for determine flow time of oil sample (T).

Relative viscosity = T – To

To

2.2.2 Refractive index: Refractive indices of edible oils were measured according to method described by Karmalla et al (1998), as follows: Adjustment the refractometer with distilled water at room temperature. Theoretically, value of refractive index of distilled water is 1.3400. A screw head opened double prisms of instrument; few drops of edible oils were placed on the moving prism. Then two prisms (fixing and moving) were closed firmly by tighten the screw head. The instrument was allowed to stand for few minutes before take the reading. The measurement of refractometer is based on observation of position of the bordline of total refraction to the face of the flint glass prism. The bordline was taken into the field of vision of telescope by rotating the double prisms by using alidade. As follows, the sector was firmly held, the alidade of refractometer was moved backward and foreword until the field of vision was divided into light and dark area. The bordline which divided field of vision would not be sharp line (appear as bands of colour).The colour was eliminated by rotating the screw head until a sharp colourless bordline appeared. The bordline appeared on a point of interaction of cross hairs. Then read refractive index directly from the scale of the instrument. This procedure was repeated three time for each sample.

2.2.3 Specific gravity: Specific gravity of sample is defined as ratio of weight of unit volume of sample at 25 oC to a weight of unit volume of water at 25. Specific gravity of edible oils was measured by using the specific gravity bottles with well fitting ground glass joints (50ml) according to method as described by AOCS.(1973),

as follows: The edible oils was filtrated through dry filter paper to remove any impurities, cool the filtration of the edible oil at 20 oC to 23 oC. Then fill the bottle with oil sample and insert the stopper. The bottle was immersed and held in the water bath at 25 oC for 30 minutes. Then carefully remove the bottle from water bath and wipe off any solution which had came through the capillary opening, then weight the bottle + oil  sample (W2)  and weight the empty bottle (W1).Therefore, weight of  the oil sample equal W2 – W1 . Fill the specific gravity bottle with distilled water and then weight specific gravity bottle with distilled water (W3).The same procedures were  carried out for determine weight of distilled water of oil sample which equal W3 – W1:

Specific gravity =  W2 – W1

W3 – W1

2.2.4 Iodine value : It is a measure of unsaturation and expressed as the number of g of iodine absorbed, under prescribed conditions, by 100 g of the test sample. It is determined according to FAO(1991).Appropriate weight of oil sample is transferred into clean and dry 500ml glass stopper or flask containing 20 ml of carbon tetrachloride , and pipette 25 ml Wijs, solution into the flask, swirl and let the mixture to stand in the dark place for 30 minutes.

Then 20 ml of potassium iodide, 100 ml of recently boiled and cooled water were added. Then titrate excess iodine with .01 N sodium thiosulfate by using starch as indictor. Continue the titration until the blue colour disappeared and record the volume of sodium thiosulfate required by sample(S).The same procedures were  carried out for determine volume of the sodium thiosulfate required by the blank (B).

Iodine value = (B – S) X 12.96 X N / W

(B – S) = The difference between the volume of sodium thiosulphate required for blank and sample, respectively, N = Normality of sodium thiosulfate, W = Weight of

sample.

2.2.5 Saponfication value : It is defined as the number of mg of potassium hydroxide required to neutralize the free acids and sapoinfy the esters in I g of test substance. It is determine according to AOAC. (1990), as follows, 5 g of filtered oil sample was weighed into 250-300 ml flask. Pipette 50ml of alcoholic potassium hydroxide into the flask. Connect the flask with air condenser and boiled the mixture until fat is completely sapoinfy (30 minutes). Cool mixture and then titrate with 0.5 N HCL by using phenphthalin as indicator and record the volume of HCL required for sample (S).

The same procedures were carried out for determine volume of HCL required for the blank (B).

Saponfication value = 56.1 x N x (S- B) /W

N = Normality of HCL, S = Volume of HCL required for the sample, B = Volume of HCL required for the blank and W = Weight of sample.

2.2.6 Acid value: It is defined as the number of mg of potassium hydroxide required to neutralize the acids in 1 g of fatty material. It is determined according to FAO (1991).

5 g of oil sample were weighed into 500 ml flask and add 75 – 100 ml of hot neutral ethanol. 0.5 ml of phenolphthalein was added. Then the mixtures were titrated with 0.5 N KOH until the pink colour persists for at least 30 sec.

Acid value = 56.1 x T x N / W

T = Titration, N = Normality of KOH and W = Weight of sample.

2.2.7 Peroxide value : It is determined according to FAO(1991).5 g of sample were weighed into 250 ml flask and added 30 ml of acetic acid to chloroform (2:3) Then swirl the mixture to dissolve. Add 0.5 ml of potassium iodide, let the mixture to stand with occasional shaking I minute and add 30 ml water. Mixture was titrated with 0.1 N Na2S2O3 with vigorous shaking until yellow colour is almost gone. Then add 0.5 ml starch (1% w/v) and continue the titration , shaking vigorous to release all iodine from chloroform layer, until a blue colour disappeared and then record volume of Na2S2O3 required for the sample (S).The same procedures were carried out for determine volume of Na2S2O3 required for the blank (B).

Peroxide value = Sx N x 1000 / W

S = Volume of Na2S2O3 required for the sample, N= Normality of Na2S2O3 and W = Weight of sample.

2.2.8 Fatty acid profile: The fatty acid methyl esters of lipids were prepared according to AOAC (1980). The oil sample was hydrolyzed with 0.5N sodium methoxide (1 g sodium metal in 1 liter methanol) in steam bath for 30 minutes under reflux; the free fatty acids were converted into methyl ester by using glacial acetic acid. The analysis of fatty acid methyl esters were carried out with a Hewlett Packed Gas Chromatography (model 5890) equipped with a hydrogen flame ionization detector and a capillary column: CP-SIL-88 Wcott fused silica (50 mx 0.25 m id., of 0.20 mm film tickness). The temperature of injector and detector were 270 0C. The initial temperature was 170 0C., and then rose to 205 0 C at a rate of 10C / min. Split ratio was 1/50. The carrier gas was hydrogen at a flow rate of 1 ml/min. The identification and quantification of fatty acid methyl esters was accomplished by comparing retention times of the peaks with those of standards.

2.2.9 Statistical analysis: Three separate samples were taken and analyses on each sample were conducted. Then values were averaged. Data were assessed by analysis of variance (ANOVA).

3.0 Results and discussion

3.1 Physical characters :

Physical characters of six refined edible oils are shown in Table (1). The relative viscosity of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive is 1.3±0.14, 1.2±0.14, 1.3, 1.0, 0.86 and 0.92, respectively. Karmalla (1998) reported that viscosity is increase due to insoluble material, oxidation, overheating, air contamination, coolant contamination and water contamination. For cooking oils the viscosity is also sensitive to the temperature. These results were indicated that corn and olive oils had less in contamination i.e. they contain less insoluble material because low viscosity means faster flow of the oil. These results are significantly difference at (p ? 0.05).

The refractive indices of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive are 1.469, 1.469, 1.469±0.001, 1.471, 1.470 and 1.46, respectively. Souza (1983) reported that refractive index of refined sesame oil at 25 oC was 1.469, which is in agreement with those results obtained , but the refractive index of refined edible oil of sesame t at 30 oC was lower than those results given by of Murwan (1994). Katheer, et al . (2003) reported that refractive index of refined sunflower oil at 25 oC ranged between 1.461 – 1.468, which lower than those results obtained. SSMO (1975) reported that refractive index of refined corn oil at 25 oC was 1.470, which is online with those results found. Fawad (1993) given that refractive index of refined olive oil at 25 oC ranged between 1.468 – 1.470, which is higher than those results obtained. These findings were indicated there is no significant at (P?0.05).

The specific gravity of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive oil is 1.04, 1.03, 1.01, 1.02, 1.03 and 1.02, respectively. The specific gravity of refined edible sesame oil, , groundnut, cottonseed, sunflower, corn, olive oil were lower than those results  given by  SSMO (2006), SSMO (1975), and Fawad (1993).These results were indicated that there is  no significantly different at (p ? 0.05).

3.2 Chemical characters:

Chemical characters of six refined edible oils are shown in Table (1). Iodine values of

refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive oil is 79, 97, 79, 96, 147 and 70, respectively.  The findings of  iodine value of refined edible oil of  sesame is lower than those results of Joint FAO/WHO (1989), but the iodine value of refined edible oil of  groundnut lies within the range that reported by SSMO (1975). Where as, iodine value of refined edible oil of cottonseed oil is lower than those results of SSMO (2006) and iodine value of refined edible oil of sunflower is in agreement with those results of Katheer, et al . (2003). Iodine value of refined edible oil of corn oil is higher than those results of SSMO (2006), and iodine value of refined edible oil of olive is within the range given by Fawad (1993) and higher than those results of William (1966). These results are indicated there is significantly difference between different types of edible oils in iodine value at (p ? 0.05)

The saponfication of value of refined edible oil of sesame is 128 mg/g, which is lower than those results of Joint FAO/WHO (1989) and saponfication of value of refined edible oil of groundnut is168 mg/g, which is lower than those results of SSMO (1975). Saponfication value of refined edible oil of cottonseed is 86 mg /Kg, which is lower than those results of SSMO (2006). Katheer, et al . (2003) reported that saponfication of refined edible oil of sunflower ranged between 188 – 194 mg/g, which is higher than those results found. While .saponfication value of the refined edible oil of corn is 197 mg/g, which is in agreement with those results of SSMO (2006), but saponfication value of the refined edible oil of olive was 97.0±1.4 mg/g, which is in agreement with results reported by Willaim (1966).The results of the saponfication values of different types of refined edible oils are significantly different at (p ? 0.05).

The acid value of refined edible oil of sesame is 22.0, which is higher than those results of Murwan (1994).While acid value of refined edible oil of groundnut is 3 %, which is higher than those results obtained by SSMO (1975). The acid value of refined edible oil of cottonseed is 0.2 %, which is lower than those results of SSMO (1975). The acid value of refined edible oil of sunflower is 3.%, which is closed to those results reported by SSMO (1975).Acid value of refined edible oil of corn is 1.%, which lower than those results given by SSMO (2006), but acid value of refined edible oil of  olive is higher than those results obtained by William (1966). These results are indicated that there is not significantly different in acid value between six reined edible oil samples at (p ? 0.05).

The peroxide values of refined edible oil of sesame, cottonseed, sunflower and corn oil are 6, 2, 5 and 3 milliequavlant O2 / Kg, respectively These results are lower than those results of Souza (1978) and Murwan (1994).Where as, peroxide value of refined edible oil of groundnut is 10.milliequavlant O2 / Kg , which is supported those results of SSMO (1975). The peroxide value of refined edible of olive oil is 17 millequi peroxide / Kg.These results are indicated there is significantly different in peroxide value of different refined edible oil samples at (p ? 0.05).

3.3 Fatty acid profile:

3.3.1 Saturated fatty acids: Saturated fatty acids are shown in Table 3,  the Palmitic acid of refined edible oil of  sesame is 11%, which is within the range ( 7 – 12 %) obtained by Kimchi (2008).While Palmitic acid of refined edible oil of sunflower is 7 % , which within the range (4- 9%) those reported by Joint FAO/ WHO. Palmitic acid of refined edible oil of cottonseed is 22 %, which is in agreement with results of Canola (2008)but Palmitic acid of refined edible oil of groundnut, corn and olive is 12, 11 and 14%, respectively. Stearic acid of refined edible oil of sesame and sunflower is similar (5%), but stearic acid of refined of groundnut, cottonseed, corn and olive oil is similar (3%). These results indicated that total amount of saturated fatty acids (Palmitic and Stearic acid) of the refined edible oil of cottonseed is high while the refined edible oil of sunflower has less total amount of saturated fatty acids .

3.3.2 Unsaturated fatty acids: The results of oleic, linoleic and lionlenic acid are given in Tale 3. Oleic, linoleic and lionlenic acid are unsaturated fatty acids found in various refined oils in different percentages. The higher oleic acid was resulted from refined olive oil (70%), which within the range those reported by Guinda , et al ., (2003).In present study the  concentration of Linoleic acid of sesame, groundnut, ), cottonseed, sunflower, corn and olive refined edible oil  is 40%,33% , 52%, 68% , 58%  and 10%, respectively. Where as, the level of lionlenic acid in sesame, cottonseed and olive of refined oils is similar (2%), but the level of lionlenic acid in groundnut, sunflower and corn of refined edible oil is similar (1%). Both fatty acids (linoleic and linolenic acids) are essential for good quality of oils (IOOC, 2004).The results obtained for linoleic and linolenic acid of sunflower refined edible oil are closed to those results given by Guinda et al . (2003). In addition to that total amount of unsaturated fatty (Oleic + Linoleic + linolenic) in groundnut is higher than the types of refined edible oil samples.

References

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Table 1: Physical properties of refined- oil of Sesame, Groundnut, Cottonseed, Sunflower, Corn and Olive

Sample

Relative viscosity

Refractive index

Specific gravity

Sesame oil

1.3 (±0.14)

1.469 (±0.001)

1.04 (±0.01)

Groundnut oil

1.2 (±0.14)

1.469 (±0.001)

1.03 (±0.01)

Cottonseed oil

1.3 (±0.14)

1.469 (±0.001)

1.01 (±0.01)

Sunflower oil

1.0 (±0.12)

1.471 (±0.001)

1.02 (±0.01)

Corn oil

0.86 (±0.02)

1.470 (±0.001)

1.03 (±0.01)

Olive oil

0.92(±0.02)

1.465 (±0.001)

1.02 (±0.01)

Table 2: Chemical properties of refined- oil of Sesame, Groundnut, Cottonseed, Sunflower, Corn and Olive

Sample

Iodine value mg/g

Saponfication value mg /g

Acid value

(%)

Peroxide value

Millieq. O2 / Kg

Sesame oil

79±1

128±1.4

22±1.4

6±2

Groundnut oil

97±4

168±1.2

7±3

10±1

Cottonseed oil

79±2

86±1.2

0.2±1

2±0.1

Sunflower oil

90±2.1

189±1.1

3±1.4

5±1

Corn oil

147±0.8

197±1.1

1±1.4

3±0.1

Olive oil

70±5

97±1.4

3±1

17±3

Table 3: Fatty acid of refined oil of Sesame, Groundnut, Cottonseed, Sunflower, Corn and Olive.

Sample

Saturated fatty acids

Unsaturated fatty acids

Palmitic

Stearic

Oleic

Linoleic

Linolenic

Sesame oil

11

3

46

40

2

Groundnut oil

12

3

48

33

1

Cottonseed oil

22

3

19

52

2

Sunflower oil

7

5

19

68

1

Corn oil

11

3

28

58

1

Olive oil

14

3

70

10

2