Cholesterol Content and Free Fatty Acids in Edible Oils and Health Effects: A review
Journal Title: International Journal for Research in Applied Science and Engineering Technology (IJRASET) - Year 2014, Vol 2, Issue 12
Abstract
Cholesterol plays a major role in human heart health and high cholesterol is a leading risk factor for human cardiovascular diseases such as coronary heart disease and stroke. Not only cholesterol content but also cholesterol oxidation (favoured during thermal-processing of food) can be potentially harmful to human health. A person with the level of 240 mg/dl or above has more than twice the risk of heart disease as someone whose cholesterol is below 200 mg/dl. Most literatures showed that there is no cholesterol free oil in the market as shown on the vegetable oil brand labels and companies producing and advertising vegetable oils are enjoined to desist from misleading the public by labeling their products as “cholesterol free”. Hence this review explains the way of determining the cholesterol content in edible oils and call attention to write or label the amount of cholesterol present in the oil, no matter how small quantity may be. In addition, this review describes acid value, iodine value, and saponification value and oil rancidity.
Authors and Affiliations
Alemayehu Gashaw, Tewodros Getachew
Keywords
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