Evaluation of fatty acid composition and nutritional indices of selected edible oils in the Kenyan market

Dietary fats play positive or negative roles in the development or management of non-communicable diseases, and this depends on their fatty acid profiles. This study evaluated the fatty acid profiles and associated nutritional indices of edible oils (palm olein, sunflower, corn, soybean and canola oils), fats and spreads in Kenya. Fatty acid profiles were analysed by gas chromatography (GC). Marked differences in the concentrations of saturated fatty acids (SFA) (8.07-44.09/100 g), monounsaturated fatty acids (MUFA) (16.80-73.06/100 g) and polyunsaturated fatty acids (PUFA) (8.74-59.45 /100 g) were obtained, which, together with the contents of ω-9, ω-6 and ω-3 fatty acids, were within the levels specified by Codex Alimentarius Standard for named products. Trans-fattty acid content ranged from 0.04-0.95/100 g, which is less than the upper limit of 2/100 g recommended by FAO/WHO. The fats and margarines did not always have higher trans fat than the oils, especially the palm oleins. The products showed marked differences in nutritional indices, namely the hypocholesterolemic/ hypercholesterolemic ratio (1.2-16.9), the index of atherogenicity (0.1-0.9), index of thrombogenicity (0.1-1.6), health promoting index (1.2-14.2), and PUFA/SFA ratio (0.2-7.4). Canola, olive, sunflower, corn and soybean oils exhibited better nutritional indices than the palm oleins, fats and margarines.   Key words: Fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, nutritional indices.