Abstract:The fatty acids, cholesterol compositions and the ratio between unsaturated and saturated fatty acids are important parameters for the determination of the nutritional value of certain oils. Most oils sold in our markets are claimed they are cholesterol- free and their fatty acid profile is unknown. To determine the cholesterol and fatty acid profile of commercially sold vegetable oils in three places, twelve oil samples were analyzed for their cholesterol and fatty acid compositions. Cholesterol was detected … Show more
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