MSKOhadahighqualityduetothelowlevelofperoxidevalue(Kittiphoom and Sutasinee, 2013). MSKO founded a high quality, the peroxide value of1.83 and 2.39 mEq of peroxide/100g, this value is lower than that expected of rancid oil which ranges from 20.00-40.00 mg/g oil (Ishida et al., 2000). Generally in the fresh oil, the peroxide value should be less than 10 mg/g oil (Kittiphoom and Sutasinee, 2013). Joseph (1995) reported the peroxide value of MSKO of 1.95 to 1.99 meq/kg.The peroxide values were good indices for the stability of the oil and used as indicator of deterioration of oil. It is a measure of the concentration of peroxides and hydroperoxidesformed in the initial stages of lipid oxidation. The peroxide value is also a measure of the extent oxidation or oxidative rancidity of a fat or oil. Oxidative rancidity is the addition of oxygen across the double bonds in unsaturated FA in the presence of enzymes or certain chemical…show more content… The acid value of this oil sample is acceptable for edible purposes since it is slightly low. Jahurul et al., (2015) reported, the acid valuesvariedfrom1.22%for theEgyptianmangovarietyto 7.48% for theKenyanKent mangovariety, while Muchiri et al., (2012) reported the acid value of 4.49-7.48 mg KOH/g. Acid value serves as an indicator for edibility of oil. It is the milligram KOH required to neutralize the FFA in 1 gram of oil. The high acid value means that the oil contains many FFA. The acid value is used to measure the extent at which glycerides in oil are decomposed by lipases and other actions such as light and heat, that its determination is often used as general indication of the condition and edibility of oils [Demian.