Journal de la nutrition et des sciences alimentaires
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Fatty Acid Composition and Quality Characteristic of Some Vegetable Oils Used in Making Commercial Imitation Cheese in Egypt

Abd El-Gawad IA, Hamed EM, Zidan MA and Shain AA

Fatty acid composition and quality of vegetable oil are very important factors for improving its stability and applicability. Quality characteristics of the four available vegetable oils in the Egyptian market for imitation cheese making were evaluated. The fatty acids composition, trans fatty acids (TFA), as well as oxidative stability were examined. Both coconut oil (CO) and palm oil (PO) samples showed a significant elevation in peroxide values (by about 71%, p<0.05) compared to cocoa butter substitute oil (CBSO) and shortening oil (SHO) samples. The CBSO showed significant resistance to oxidation as indicated from results of oxidative stability (about 100% more stability, p<0.05). CBSO were characterized with extremely high lauric, myristic and stearic fatty acids content, but the SHO were characterized with a high content of palmitic and stearic fatty acids. The highest quantity of unsaturated fatty acids was recorded for oleic acid (C18:1) in SHO (35.23 ± 0.005 g/100 g) compared to 3.6 ± 0.1 g/100 g in CBSO. Also, TFA were detected in CBSO and SHO samples (4.22 ± 0.007 (C18:1) and 0.324 ± 0.006 (C18:2) g/100 g, respectively). All samples were not in agreement with Codex standards for moisture and volatile matter content (except PO) and they showed higher insoluble impurities content than the maximum limit stated by standards.