Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography

Zewdu Gedefaw; Menakath Menon; Estifanos Ele; Solomon Genet

doi:doi:10.11648/j.ijbbmb.20210601.15

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Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography

Zewdu Gedefaw, Menakath Menon, Estifanos Ele, Solomon Genet

Published in International Journal of Biochemistry, Biophysics & Molecular Biology (Volume 6, Issue 1)

Received: 21 October 2020 Accepted: 9 November 2020 Published: 23 April 2021

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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 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 (GC-MS). 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 soybean 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 soybean 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, soybean 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.

Published in	International Journal of Biochemistry, Biophysics & Molecular Biology (Volume 6, Issue 1)
DOI	10.11648/j.ijbbmb.20210601.15
Page(s)	18-25
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Edible Oil, Fatty Acids, Gas Chromatography, Cardiovascular Risk, Ethiopia

References

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APA Style

Zewdu Gedefaw, Menakath Menon, Estifanos Ele, Solomon Genet. (2021). Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography. International Journal of Biochemistry, Biophysics & Molecular Biology, 6(1), 18-25. https://doi.org/10.11648/j.ijbbmb.20210601.15

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ACS Style

Zewdu Gedefaw; Menakath Menon; Estifanos Ele; Solomon Genet. Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography. Int. J. Biochem. Biophys. Mol. Biol. 2021, 6(1), 18-25. doi: 10.11648/j.ijbbmb.20210601.15

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AMA Style

Zewdu Gedefaw, Menakath Menon, Estifanos Ele, Solomon Genet. Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography. Int J Biochem Biophys Mol Biol. 2021;6(1):18-25. doi: 10.11648/j.ijbbmb.20210601.15

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@article{10.11648/j.ijbbmb.20210601.15,
  author = {Zewdu Gedefaw and Menakath Menon and Estifanos Ele and Solomon Genet},
  title = {Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography},
  journal = {International Journal of Biochemistry, Biophysics & Molecular Biology},
  volume = {6},
  number = {1},
  pages = {18-25},
  doi = {10.11648/j.ijbbmb.20210601.15},
  url = {https://doi.org/10.11648/j.ijbbmb.20210601.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbbmb.20210601.15},
  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 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 (GC-MS). 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 soybean 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 soybean 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, soybean 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.},
 year = {2021}
}

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TY  - JOUR
T1  - Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography
AU  - Zewdu Gedefaw
AU  - Menakath Menon
AU  - Estifanos Ele
AU  - Solomon Genet
Y1  - 2021/04/23
PY  - 2021
N1  - https://doi.org/10.11648/j.ijbbmb.20210601.15
DO  - 10.11648/j.ijbbmb.20210601.15
T2  - International Journal of Biochemistry, Biophysics & Molecular Biology
JF  - International Journal of Biochemistry, Biophysics & Molecular Biology
JO  - International Journal of Biochemistry, Biophysics & Molecular Biology
SP  - 18
EP  - 25
PB  - Science Publishing Group
SN  - 2575-5862
UR  - https://doi.org/10.11648/j.ijbbmb.20210601.15
AB  - 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 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 (GC-MS). 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 soybean 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 soybean 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, soybean 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.
VL  - 6
IS  - 1
ER  -

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Author Information

Zewdu Gedefaw

Department of Biomedical Sciences, Assosa University, Assosa, Ethiopia
Menakath Menon

Department of Biochemistry, Addis Ababa University, Addis Ababa, Ethiopia
Estifanos Ele

Department of Chemistry, Addis Ababa University, Addis Ababa, Ethiopia
Solomon Genet

Department of Biochemistry, Addis Ababa University, Addis Ababa, Ethiopia

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APA Style

Zewdu Gedefaw, Menakath Menon, Estifanos Ele, Solomon Genet. (2021). Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography. International Journal of Biochemistry, Biophysics & Molecular Biology, 6(1), 18-25. https://doi.org/10.11648/j.ijbbmb.20210601.15

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ACS Style

Zewdu Gedefaw; Menakath Menon; Estifanos Ele; Solomon Genet. Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography. Int. J. Biochem. Biophys. Mol. Biol. 2021, 6(1), 18-25. doi: 10.11648/j.ijbbmb.20210601.15

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AMA Style

Zewdu Gedefaw, Menakath Menon, Estifanos Ele, Solomon Genet. Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography. Int J Biochem Biophys Mol Biol. 2021;6(1):18-25. doi: 10.11648/j.ijbbmb.20210601.15

Copy | Download

@article{10.11648/j.ijbbmb.20210601.15,
  author = {Zewdu Gedefaw and Menakath Menon and Estifanos Ele and Solomon Genet},
  title = {Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography},
  journal = {International Journal of Biochemistry, Biophysics & Molecular Biology},
  volume = {6},
  number = {1},
  pages = {18-25},
  doi = {10.11648/j.ijbbmb.20210601.15},
  url = {https://doi.org/10.11648/j.ijbbmb.20210601.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbbmb.20210601.15},
  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 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 (GC-MS). 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 soybean 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 soybean 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, soybean 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.},
 year = {2021}
}

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TY  - JOUR
T1  - Assessment of Fatty Acid Content in Various Brands of Imported Oils in Ethiopia by Gas Chromatography
AU  - Zewdu Gedefaw
AU  - Menakath Menon
AU  - Estifanos Ele
AU  - Solomon Genet
Y1  - 2021/04/23
PY  - 2021
N1  - https://doi.org/10.11648/j.ijbbmb.20210601.15
DO  - 10.11648/j.ijbbmb.20210601.15
T2  - International Journal of Biochemistry, Biophysics & Molecular Biology
JF  - International Journal of Biochemistry, Biophysics & Molecular Biology
JO  - International Journal of Biochemistry, Biophysics & Molecular Biology
SP  - 18
EP  - 25
PB  - Science Publishing Group
SN  - 2575-5862
UR  - https://doi.org/10.11648/j.ijbbmb.20210601.15
AB  - 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 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 (GC-MS). 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 soybean 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 soybean 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, soybean 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.
VL  - 6
IS  - 1
ER  -

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