Comparative Study on Cholesterol Content and Physicochemical Properties of Some Branded and Unbranded Commercial Edible Oils in Khulna, Bangladesh

Edible oils are an essential component for cooking. Presence of an elevated amount of cholesterol in edible oil might cause several diseases. Therefore, the present study aims to estimate the amount of cholesterol in fourteen branded (BVO) and unbranded (UVO) commercially available edible vegetable oils in Khulna, Bangladesh. Besides, to ensure the quality of the oils, iodine value, saponification value, acid value, insoluble impurities and peroxide value were determined. Quantitative analysis of cholesterol was performed by Liebermann-Burchard method and the result indicates UVO black cumin oil has highest (525.49 ± 0.67 mg/L) cholesterol content whereas BVO sunflower oil contains lowest cholesterol content (145.36 ± 0.73 mg/L). The ascending order of the cholesterol content in various vegetable oils is sunflower oil (BVO) olive oil (BVO) mustard oil (BVO) olive oil (UVO) palm oil (UVO) soybean oil (BVO) coconut oil (BVO) sesame oil (BVO) coconut oil (UVO) soybean oil (UVO) sesame oil (UVO) mustard oil (UVO) black cumin oil (BVO) black cumin oil (UVO). A survey report was prepared by collecting edible oils consuming data among 300 families in Khulna region, Bangladesh. Majority of the people are consuming BVO soybean oil and UVO palm oil. This study reveals that there are no cholesterol-free oils in the market which is a matter of concern and health implication. Therefore, the vegetable oils in industries manufacturing and marketing are arising in confusion with labeling their products as cholesterol-free among the people. They should mention the quantity of cholesterol present in their vegetable oils.