Fatty Acids Prole of Repeatedly Used Vegetable Oils by the Roadside Food Vendors in Owo Metropolis, Ondo State, Nigeria

  • O.O. Folahan
  • O.O. Bolajoko
  • O.I. Olanrewaju
Keywords: Palm olien oil, palm oil, reused oil, unsaturated fatty acid, cardiovascular health

Abstract

Background: The consumption of saturated fatty acid is a major risk factor for the rise in the mortality rate among individuals who suffer from cardiovascular and cerebrovascular diseases.
Objective: The study investigated the fatty acid profile of repeatedly used vegetable oils by the road side food vendors in Owo metropolis.
Methods: Two (2) different vegetable oils used for frying fish and bean cake by the vendors were collected in Owo. The oils were chosen on the bases that they have been reused for at least five days. Fresh palm olien oil and palm oil were used as control samples. The fatty acid composition of the oil samples was determined using gas chromatography equipped with a flame ionization detector. The data obtained were statistically analyzed using ANOVA to test for the level of significant difference in the variation of the means.
Results: Findings showed that repeatedly used palm olien oil and palm oil respectively had higher values of total saturated fatty acid (62.36% and 60.09%) compared to the control samples (45.50% and 51.00%) Total unsaturated fatty acid (40.21% and 45.13%), total Polyunsaturated fatty acid (9.96% and 9.98%), and total monounsaturated fatty acid (26.42% and 30.05%) of the reused oil samples were significantly lower when compared to the control samples (54.50% and 49.00%), (11.50% and 10.00%), and (43.90% and 39.00%), respectively.
Conclusion: Repeatedly used oils increased the concentration of TSAs and decreased TUSFAs, which can negatively impact on the cardiovascular health of the consumers

Keywords: Palm olien oil, palm oil, reused oil, unsaturated fatty acid, cardiovascular health

Published
2021-06-03
Section
Articles

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eISSN: 0189-0913
print ISSN: 0189-0913