Thermophysical Properties of Organic Solvents with Sunflower and Olive Oils at 298.15 K

• Comparative study of sunflower and olive oils with various organic solvents at 298.15 K. • Thermophysical properties such as u , α , βT , Pi , ΔH (vap) and surface tension were analyzed. • Variations in speed of sound and compressibility reveal differences in molecular interactions. • Sunflower oil showed stronger intermolecular cohesion compared to Olive oil for n-alkanes. • Findings provide insight into the structural behavior and thermal stability of edible oils. The rapid growth of the global population has resulted in growing consumer demand for edible oils, which constitute an important part of our dietary needs. Cooking oils not only enhance the flavor of foods but also improve their nutritional value, which is an essential requirement for cell growth. The presence of monosaturated fats contributes significantly to cardiovascular health. The quality of edible oils is influenced by chemical changes that occur during heating. Therefore, a comprehensive understanding of various thermophysical properties, viz. Speed of sound (u), coefficient of thermal expansion (α), isothermal compressibility (β T ), internal pressure ( P i ), enthalpy of vaporization ( Δ H v a p ) ,Surface tension, etc., is of considerable importance, especially when these oils are mixed with organic solvents. In the present study, a comparative analysis between sunflower oil and olive oil with various organic solvents has been carried out at 298.15 K to investigate their thermophysical behavior.