ArticleItalian journal of food safety2026
Contents of cholesterol and some physicochemical parameters in edible oils commercially available in East and West Gojjam, Ethiopia.
Article in Italian journal of food safety, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Evaluating cholesterol and quality parameters indicates edible oil quality and compliance with health standards. This study analyzed cholesterol in branded and non-branded oils from East and West Gojjam and Debre Markos markets using the Liebermann-Burchard method with UV-visible spectrophotometry at 640 nm. All vegetable oils, except those from Finoteselam town, contained detectable cholesterol, ranging from 37.19±0.03 to 87.36±0.40 mg/L. Cholesterol detected in vegetable oils suggests poor processing or adulteration. Simple analytical methods limited precision, but measured levels were below permissible limits, indicating low potential risk of heart disease. The physicochemical parameters measured include moisture (0.06-1.35%), density (0.868-0.892 mg/mL), acid value (0.28-4.16 mg KOH/g of oil), peroxide value (1.47-7.88 meq O2/kg), and saponification value (52.42-210.97 mg KOH/g). Oil from Mota town exhibited the highest moisture content, and all samples had elevated acid values, likely due to poor handling and storage. Branded oils generally had lower saponification values than unbranded oils, with Bichena, Debre Markos (Biabil), Dembecha, and Finote Selam towns exceeding the maximum permissible limit. The findings highlight the importance of proper oil production, storage, and quality control to ensure consumer health and safety.
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