Abstract:
The nutritional composition of the Extra virgin olive oil (EVOO), Soybean oil and the light layer of palm oil were investigated in this study. The quality features under analysis included: physicochemical properties, content of phenolic componunds, terpenes, phytosterols and fatty acid composition. The light layer of palm oil contained more squalene, unsaturated fatty acid and phytosterol content compared to the other oils under study, but has lower phenolic, ester and high peroxide value compared to both oils. Extra virgin olive oil and Soybean oil contained an appreciably high amount of phenolic compounds compared to light layer of palm oil, extra virgin olive oil has higher mono unsaturated fatty acid when compared to both oils. Extra virgin olive oil and Soybean oil contained lower peroxide values of 0.279 and 4.798 respectively compared to 15.945 (MEq/Kg) of light layer of palm oil which suggests their higher resistant to oxidative rancidity. These result measured parameters show that extra virgin olive oil and soybean oil has better nutritional value than light layer of palm oil which signifies their possible applicative substitution.
