Comparative Study of the Fatty Acid Profiles of Vegetable Oil Brands Consumed in Nigeria

Abstract

Aims: Since techniques employed in refining can reduce the fatty acid nutritional value of edible oil, the fatty acid profile of most widely consumed oil brands in Nigeria were comparatively analyzed. Study Design: The fatty acid profile of oil samples were analyzed using gas chromatography. Place and Duration of Study: Department of Biochemistry, Ekiti State University, Ado-Ekiti, Nigeria between June 2014 and July 2014. Methodology: The fatty acid profile was determined as fatty acid methyl esters (FAMEs) by gas chromatography equipped with flame ionization detector. Results: Lahda Soya Oil, Grand Pure Soya Oil and Turkey Vegetable Oil presented the healthiest fatty acid profile with polyunsaturated fatty acids making up about 60% of their fatty acids. Power Vegetable Oil had 40% polyunsaturated fatty acid. Mamador Vegetable Oil, Oki Vegetable Oil and Laser Olive Oil had about 20% polyunsaturated fatty acid but as high as 50% monounsaturated fatty acid. Executive Chef Soya bean Oil and Gino Refined Palm Oil had the least healthy fatty acid profile with about 40% saturated fatty acid. Conclusion: The fatty acid profiles of the branded oils were not exactly the same with that of the alleged raw material. The difference may be due to manufacturers’ infidelity or the processing Original Research Article Ajayi and Malachi; JABB, 2(4): 200-207, 2015; Article no.JABB.2015.021 201 techniques employed. Executive Chef “Soya Bean” Oil presented the most obvious perturbation and the least healthy fatty acid profile while Lahda Soya Oil presented the healthiest fatty acid profile.