Edible oils are mainly vegetable oils which have been subjected to several processes to removed undesirable constituents. In order to make them suitable for human consumption, most edible oils are subjected to refining processes, such as neutralization, bleaching and deodorization. Among edible oils, only virgin olive oil (a natural juice obtained by olive pressing), can be consumed without refining. Edible oils are characterized by a wide range of physical and chemical prop-erties, since their composition depend on the type of oil (Rossell1991). Oil suitability for most uses depends on its quality and chemical composition. Several tests can be used to determine oil purity, such as the determination.
