Fatty Acid Profile of Some Selected Locally Consumed Vegetable Oils in Enugu State, Nigeria

Abstract

The fatty acid profile of a foreign produced vegetable oil (Turkey Vegetable Oil) was compared with some locally produced oil (Mamador Oil, Kings Oil, Nsukka palm oil and Imo palm oil). The fatty acid contents were analyzed and quantified. The analysis was carried out using HPLC Waters 616/626 system. The result of PUFA showed that Kings Vegetable Oil has the highest value of 9.341 ug/g, Mamador Vegetable Oil (8.361 ug/g), Turkey Vegetable Oil (6.007 ug/g), Nsukka palm oil (0.208 ug/g) and Imo palm oil (0.184 ug/g). Results of MUFA showed that Kings Vegetable Oil had the highest value of 11.909 ug/g, Mamador Vegetable Oil (10.661 ug/g), Turkey Vegetable Oil (7.659 ug/g), Nsukka palm oil (0.265 ug/g) and Imo palm oil (0.234 ug/g). Result of SFA showed that Kings Vegetable Oil has the highest value of 31.758 ug/g, Mamador Vegetable Oil (28.429 ug/g), Turkey Vegetable Oil (20.425 ug/g), Nsukka palm oil (0.706 ug/g) and Imo palm oil (0.624 ug/g). The result also showed the overall total fatty acids (TFA) for each vegetable oil with Nsukka palm oil showing the highest value of 91.186 ug/g, Imo palm oil (90. 075 ug/g), Kings Vegetable Oil (63.005 ug/g), Mamador Vegetable Oil (53.986 ug/g) and Turkey Vegetable Oil (foreign produced oil) had the least, 47.996 ug/g. The findings of this study suggest that an excessive intake of these vegetable oils may pose a risk of CVD and other health implications.