Analysis for Quality and Cholesterol Composition of Handcrafted Coconut, Soybean and Corn Oils
South Asian Research Journal of Natural Products,
Handcrafted coconut, soybean and corn oils were analyzed for quality and cholesterol composition using standard methods. The observed moisture composition of the oils exceeded the 0.2% threshold for maintenance of quality shelf life. Corn oil displayed the highest degree of unsaturation followed by soybean oil. Coconut oil was below the specified standard for edible oil. The vitamin C content of the handcrafted oils followed the order corn oil (0.20 µg/100g) > soybean oil (0.10 µg/100g) > coconut oil (0.07 µg/100g). The observed cholesterol level of corn oil (7.5 mmol/dL) was the highest against the cholesterol of soybean oil (6.5 mmol/dL) and then followed by coconut oil (3.6 mmol/dL), which was the least in cholesterol content. The oil samples possessed those quality parameters that could project them as edible from of vegetable oils. However, effort should be made to lower cholesterol and moisture contents of the handcrafted oils. High cholesterol has been implicated against healthy living in humans while low moisture is known to promote the shelf life or delay spoilage of vegetable oils. This study has analyzed the quality and cholesterol composition of handcrafted coconut, soybean and corn oils.
- Coconut oil
- cholesterol composition
- vegetable oil
- quality parameters
How to Cite
Amadi BA, Lele KC, Duru MKC. Extraction and characterization of Vegetable oils from legume and palmae; using African oil bean (Pentaclethra macrophylla) and “Akwu Ojukwu” (Elais guineensis) respectively. American Journal of Biology and LifeSciences. 2013;1(1):7-10.
Achinewhu, SC. Composition and Food potential of African oil bean and velvet bean. Journal Food Science. 1982;47:1736-1737.
Endo Y. Analytical methods to evaluate the quality of edible fats and oils: the JOCS standard methods for analysis of fats, oils and related materials and advanced methods. J Oleo Sci. 2018;67(1):1–10.
Lawson-Wood K, Seer Green U, Bohman A, Shelton C, Way K. Determination of quality parameters of crude palm oil using near-infrared spectroscopy and multivariate analysis.
Ramadhas A, Jayaraj S, Muraleedharan C. Use of vegetable oils as IC engine fuels—a review. Renew Energy. 2004;29(5):727–42.
Ekwu F, Nwagu A. Effect of processing on the quality of cashew nut oils. Journal Sci Agric Food Tech Environ. 2004;(4):105–10.
Negash YA, Amare DE, Bitew BD, Dange H. Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia. BMC Res Notes 2019;12:793.
Olusanya JO. Essentials of Food and Nutrition. Apex book limited; 2008.
Eller FJ, Moser JK, Kenar JA, Taylor SL. Extraction and Analysis of Tomato Seed Oil. Journal of the American Oil Chemists' Society. 2010;87(7):755–762.
Ahuja SC, Ahuja S, Ahuja U. Coconut-history, uses and folklore. Asian Agri-History. 2014;18 (3):221–248.
DebMandal M, Mandal S. Coconut (Cocos nucifera L.: Arecaceae): In health promotion and disease prevention. Asian Pacific Journal of Tropical Medicine. 2011;241-247.
World Soy Oil Production. The soybean processors association of India. Archived from the original on; 2019-01-04.
Poth U. Drying oils and related Products. Ullmann's Encyclopedia of Industrial Chemistry; 2001. DOI:10.1002/14356007.a09_055. ISBN 3527306730.
Shurtleff WAA. History of soybean crushing: soy oil and soybean meal (980-2016): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center; 2016: 1850. ISBN 978-1-928914-89-1.
Gledhill D. The names of plants. Cambridge University Press. 2008;411.
ISBN 9780521866453 (hardback), ISBN 9780521685535 (paperback).
Amadi BA, Agomuo EN, Ibegbulem CO. Research methods in Biochemistry. Tonyben publishers. 2004;93-99.
Yasuda M. The determination of the iodine number of lipids. Journal of Biological Chemistry; 1931.
Paquot C. Standard methods for the analysis of oils, fats and derivatives. Amsterdam: Elsevier; 2013.
Ojiako OA, Akubugwo EI. Antroductory approach to practical Biochemistry. CRC publishers, Owerri; 1997.
Chopr ARN, kanwar JS. Analytical Agricultural Chemistry (4th ed.). New Delhi- Ludhiana: Kalyani publishers. 1992;351.
Adejumo BA, Inaede SG, Adamu TS. Effect of moisture content on the yield and characteristics of oil from Moringa oleifera seeds. Academic Research International. 2013;4(4):160-170.
Commission CA. Codex standard for named vegetable oils codex stan 210-1999. Report of the 17th session of the codex committee on fats and oils, London. 2001;19–23.
Orji MU, Mbata TI. Effect of extraction methods on the quality and spoilage of Nigerian palm oil. Afr J Biochem Res. 2008;2(9):192–6.
Okechalu JN, Dashen MM, Lar PM, Okechalu B, Gushop T. Microbiological quality and chemical characteristics of palm oil sold within Jos Metropolis. Nigeria: Plateau State; 2011.
Abbas NM, Al-Fatlawi AM. Investigating peroxides and acid value in used edible vegetable oils. Iraqi J Agric Sci. 2010;41(4):123–32.
Alimentarius C. Codex standard for named vegetable oils. Adopted in; 1999.
Revised in 2001, 2003, 2009, 2017, 2019. Amended in 2005, 2011, 2013, 2015, 2019.
Alimentarius C. Codex standards for fats and oils from vegetable sources. ALIMENTARIUM, C. 1999.
FAO/WHO. Report of the 21st session of the Codex Alimentarius Committee on fats and oils. Kola Kinabalu, Malaysia; 2009.
Okuzor J, Okoch VI, Ogbunugafor HA, Ogbonnia S, Fagbayi T, Obidiegwu C. Estimation of cholesterol level in different brands of vegetable oils. Paskistan Journal of Nutrition. 2009;8(1):62-67.
Abstract View: 72 times
PDF Download: 42 times