Assessment and Evaluation of Fatty acid Content and type in various types of imported oils in Ethiopia, using Gas Chromatography
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Date
2019-02
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Abeba University
Abstract
Edible oil is a vital component of our diet. It is composed of different types of fatty acids. The
type and proportion of fatty acid in oil determines the nutritional value, physical and chemical
properties of edible oil and is also implicated in its quality and applicability for consumption.
The main objective of this study was
to assess and evaluate the fatty acid content and their type
in imported edible oils widely consumed in Ethiopia. Five edible oils were analyzed for their
fatty acid composition by Gas chromatography coupled with mass spectrometric detector (GCMS).
Fatty
acid
profile
was
determined
after
fatty
acids
were
transformed
to
their
corresponding
fatty
acid methyl esters (FAMEs). The result of this study showed that Chief palm oil, Hayat
palm oil and Mona palm oil contain the highest percentage of total saturated fatty acids, 69.97%,
53.53%, and 50.11% respectively. Palmitic acid and stearic acid were the predominant saturated
fatty acids in these oils. Among the evaluated oils, the highest content of unsaturated fatty acids
were determined in sunflower oil (84.41%), and soyabean oil (79.55%) with the predominant
presence of linoleic acid and oleic acid, compared to total unsaturated fatty acid in Mona palm
oil (48.89%), Hayat palm oil (46.29%) and Chief palm oil (28.53%).
The fatty acid composition
of soyabean oil contains a healthy mixture or proportion of all the types of saturated and
unsaturated fatty acids. In addition, it contains balanced proportion of omega-6 to omega-3 fatty
acid and P/S index value greater than one. Therefore, soyabean oil presented the healthiest fatty
acid profile followed by sunflower oil and Mona palm oil, while Chief palm oil presented the
least healthy fatty acid profile.
Description
Keywords
Edible oil, saturated fatty acid, monounsaturated fatty acid, poly unsaturated fatty acid, cardiovascular disease, Gas chromatography.