Physicochemical Properties and Fatty Acid Profile of Bean Cake and Buns Oil Extract

Abstract

Background and Objective: Vegetable oils are obtained from plant sources and are mainly used in cooking. In the process of cooking, the oil is incorporated into the final fried food product. There has been a substantial increase in the consumption of fried foods. In this research, the physicochemical properties and fatty acid profile of vegetable oil contained in popularly consumed fried foods (Bean cakes and Buns) were analyzed to ascertain its suitability for consumption when compared to pure vegetable oil. Materials and Methods: The 800 g of samples of Bean cakes and Buns were purchased at random; the samples were air dried and the oil was extracted from the samples by cold extraction method. The extracted oils were subjected to analysis; the physicochemical properties determination was carried out using the methods of AOAC and the fatty acid profile was determined using the gas chromatographic method. The results obtained were subjected to statistical analysis using the t-test. Results: The physicochemical properties of the oils reviewed were found to be at the range concentrations as follows: Saponification value: 251-537 mg/kg, iodine value: 39.37-83.44 g I2/100 g, peroxide value: 18-21.82 mEq/kg, acid value: 0.847-20.40%, specific gravity: 0.834-0.865, viscosity: 47-68 mPa/S, water content: 1.491-1.899%, boiling point: 72-122°C, freezing point: 9-11°C, melting point: 18-30°C and smoke point: 194-256°C. The fatty acid profile revealed that the oils from the fried foods contained less unsaturated fatty acids than the pure vegetable oil. Conclusion: The study showed that Bean cakes and Buns should be consumed in moderation as they can hurt the overall health of an individual.