Cholesterol Estimation in Edible Oils on the Ghanaian Market

Dickson Aboagye¹, Kingsley Ofolikwei Quaye^2, , Emmanuel Akambase¹, Caleb Ofori Bandoh¹, Sandra Seidu Issaka³, Herman Caesar Sung-Bawiera Azaanang², Samuel Owusu-Agyare¹ and Justice Yao Akakpo¹

¹Department of Pharmaceutical Science, School of Pharmacy, Central University, Accra, Ghana

²Department of Science Laboratory Technology, Accra Technical University, Accra, Ghana

³Department of Pharmaceutical Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Cite this paper:
Dickson Aboagye, Kingsley Ofolikwei Quaye, Emmanuel Akambase, Caleb Ofori Bandoh, Sandra Seidu Issaka, Herman Caesar Sung-Bawiera Azaanang, Samuel Owusu-Agyare and Justice Yao Akakpo. Cholesterol Estimation in Edible Oils on the Ghanaian Market. American Journal of Food Science and Technology. 2024; 12(3):77-81. doi: 10.12691/ajfst-12-3-1

Abstract

This study aimed to assess the levels of cholesterol present in commonly consumed edible oils available on the Ghanaian market, employing both qualitative and quantitative methodologies. The prevalence of cardiovascular diseases in Ghana underscores the significance of understanding the cholesterol content in edible oils, as excessive cholesterol intake is a known risk factor for such diseases. A total of 6 edible oil samples, including palm oil, soybean oil, sunflower oil, palm kernel oil, olive oil, and coconut oil, were collected from various retail outlets across the Ashaiman Municipality of Ghana. Qualitative analysis was conducted using standard phytochemical tests such as Salkowski’s test and Lieberman Burchard’s test to determine the presence of cholesterol in the oil samples. Subsequently, quantitative estimation was performed utilizing ultraviolet visible spectroscopy to precisely measure the cholesterol content in the oils. The qualitative analysis revealed the presence of cholesterol in all the sampled oils, with palm oil exhibiting the highest incidence, followed by coconut oil. Soybean and sunflower oils exhibited minimal levels of cholesterol. Quantitative analysis demonstrated significant variations in cholesterol levels among the different oil types, with palm oil recording the highest mean cholesterol content of 0.3068±0.021mg/ml, while soybean oil contained the least at 0.1946±0.011mg/ml. These findings highlight the importance of informed consumer choices regarding edible oil consumption, particularly for individuals at risk of cardiovascular diseases. Further research could explore the impact of processing methods and sourcing on the cholesterol content of edible oils, thereby providing valuable insights for both consumers and regulatory authorities in Ghana.

Keywords:
edible oils cardiovascular diseases cholesterol salkowski lieberman-burchard

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