Determination of cholesterol and fatty acid content of commercially sold edible vegetable oils around Dire Dawa, Adama and Addis Ababa, Ethiopia

Abstract

The fatty acids, cholesterol compositions and the ratio between unsaturated and saturated fatty acids are important parameters for the determination of the nutritional value of certain oils. Most oils sold in our markets are claimed they are cholesterol- free and their fatty acid profile is unknown. To determine the cholesterol and fatty acid profile of commercially sold vegetable oils in three places, twelve oil samples were analyzed for their cholesterol and fatty acid compositions. Cholesterol was detected in most sample oils except in nigger seed and peanut oils. Locally produced Sunflower oil has significantly (p < 0.05) highest cholesterol concentration (24.31±0.85) while Modjo oil has the least concentration (0.78± 0.16 mg/l). High saturated fatty acids were found in palm oil (43.87) with predominant presence of palmitic acid. Oleic acid (C16:0) is the predominant one in sunflower oil. Hamaressa and Modjo oils contained 46.12%, 16.7% Erucic acid (C20:1) respectively. Linoleic acid (C18:2 6c) was predominant in soybean oils (52.45–59.54%), corn oil (61.73%) and sunflower oil (43.54%). The highest percentage composition of alpha-linolenic acid was found in Hamaressa oil (1.27%) followed by Modjo oil (0.5%). Sesame, peanut and sunflower ( high oleic acid) oils were found to be better for salad and cooking purposes than other oils due to lower saturated and higher monounsaturated fatty acid contents. In general, the research output disclosed the quantity of cholesterol detected in sample oils contradicts the label of cholesterol claimed by most of the producers and marketers.