Comparative Study of Phytosterols and Vitamins A and E Composition of Vegetable Oil Brands Consumed in Nigeria
O. B. Ajayi
Department of Biochemistry, Ekiti State University, Nigeria
O. I. Malachi *
Department of Chemical Science, Afe Babalola University, Nigeria
*Author to whom correspondence should be addressed.
Abstract
Since the techniques employed in refining can alter the chemical composition of edible oils, the phytosterol and vitamins A and E composition of branded vegetable oils sold in Nigeria were determined. The result showed that sitosterol, campesterol, stigmasterol and 5-Avenasterol were the major phytosterol present; with much lesser amounts of cholestanol and ergosterol. The cholesterol concentration was less than 10 mg/100 g in all the samples and was thus labeled “no cholesterol” by the manufacturers. Vitamin A supplementation for all the oil brands was about 7.5 mg/100 g for all the samples. A considerably high amount of vitamin E was retained in all the oil brands, Executive Chef Soya bean oil showing the highest concentration of vitamin E. It was thus concluded that the techniques employed in refining the oils retained an acceptable amount of phytosterol and vitamin E in the products.
Keywords: Phytosterol, vitamin A, vitamin E, oil brand, Nigeria, cardiovascular disease