African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 816

Full Length Research Paper

Analysis of different Namibian traditional oils against commercial sunflower and olive oils

Hesham R. Lotfy*
  • Hesham R. Lotfy*
  • Faculty of Engineering, Delta University for Science and Technology, Gamassa, Egypt.
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Celine Mukakalisa
  • Celine Mukakalisa
  • Department of Chemistry and Biochemistry, Faculty of Science, University of Namibia, P. M. B. 13301, Windhoek, Namibia.
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Celestine Raidron
  • Celestine Raidron
  • Department of Chemistry and Biochemistry, Faculty of Science, University of Namibia, P. M. B. 13301, Windhoek, Namibia.
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  •  Received: 26 September 2014
  •  Accepted: 05 June 2015
  •  Published: 30 June 2015

Abstract

The current situation in many developing countries is that, vegetable oils are replacing animal fats because of health concerns and cost. The objective of the study was to compare the iodine value, acid value, ester value, peroxide value, saponification number and cholesterol content of some locally produced vegetable oils like refined marula cooking oil, marula traditional cooking oil, marula cosmetic oil, melon oil, ximenia oil viz. olive oil and commercial sunflower oil. The physicochemical analysis helps to justify the usage of these different traditional oils. The analysis showed that marula cooking oil is close to olive oil in the unsaturation level and better than olive oil in ester value, peroxide value and has lower cholesterol content.
 
Key words: Marula cooking oil, marula traditional oil, marula cosmetic oil, melon oil, olive oil, ximenia oil and sunflower oil.
 

Abbreviation

TAG, Triacylglycerol; FA, fatty acid; AV, acid value; EV, ester value; SV, saponification value.