Comparative Study on Cholesterol Content and Physicochemical Properties of Some Branded and Unbranded Commercial Edible Oils in Khulna, Bangladesh

Document Type: Original Article

Authors

Chemistry Discipline, Khulna University, Khulna-9208, Bangladesh

Abstract

Edible oils are an essential component for cooking. Presence of an elevated amount of cholesterol in edible oil might cause several diseases. Therefore, the present study aims to estimate the amount of cholesterol in fourteen branded (BVO) and unbranded (UVO) commercially available edible vegetable oils in Khulna, Bangladesh. Besides, to ensure the quality of the oils, iodine value, saponification value, acid value, insoluble impurities and peroxide value were determined. Quantitative analysis of cholesterol was performed by Liebermann-Burchard method and the result indicates UVO black cumin oil has highest (525.49 ± 0.67 mg/L) cholesterol content whereas BVO sunflower oil contains lowest cholesterol content (145.36 ± 0.73 mg/L). The ascending order of the cholesterol content in various vegetable oils is sunflower oil (BVO)

Keywords


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