Abstract
Vegetable oils and fats have wide application in foods and play important sensory and functional roles in food products. The objective of this study was to determine the physicochemical properties and fatty acid composition of commonly consumed cooking oil marketed locally in Riyadh. Four types of vegetable oils, commercially available, were used in this study. All oils were of food grade. In this study physicochemical property such as acid value, peroxide value, saponification and iodine value of palm oil was found to be the best. Similarly, ratio of monounsaturated to saturated fatty acids (M/S), polyunsaturated to saturated fatty acids (P/S) and sum of monounsaturated and polyunsaturated fatty acids to saturated fatty acids (M+P)/S was found to be the best for palm oil. The health benefits of palm oil may be achievable by increasing its consumption.
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