Physicochemical and Fat-Soluble Vitamins Constituents of Fresh and Reused Vegetable Oil from Abakaliki Metropolis, Ebonyi State

Nwabunma C. Asouzu; Okide Afoma Ifunanya; Patrick M. Aja; Okon Michael Ben; Nonso C. Asouzu; Aja Lucy; Ejike Daniel Eze; Afodun Adam Moyosore; Awuchi G. Chinaza

doi:10.55927/mudima.v3i9.5611

Authors

Nwabunma C. Asouzu Department of Biochemistry, Faculty of Science, Ebonyi State University, Abakaliki
Okide Afoma Ifunanya Department of Nutrition and Dietetics, Alex Ekueme Federal University Teaching Hospital
Patrick M. Aja Department of Biochemistry, Kampala International University, Western-Campus Ishaka
Okon Michael Ben Department of Biochemistry, Kampala International University, Western-Campus Ishaka
Nonso C. Asouzu Department of Physiotherapy, Alex Ekueme Federal University Teaching Hospital, Abakaliki
Aja Lucy Department of Science Education, Faculty of Education, Ebonyi State University
Ejike Daniel Eze Department of Physiology, School of Medicine, Kabale University
Afodun Adam Moyosore Department of Anatomy and Cell Biology, Faculty of Health Sciences, Busitema University
Awuchi G. Chinaza School of Natural and Applied Sciences, Kampala International University, Kampala

DOI:

https://doi.org/10.55927/mudima.v3i9.5611

Keywords:

Physicochemical Constituents, Oxidative Degradation, Free Radicals, and Natural Antioxidant

Abstract

This research work was designed to evaluate the physicochemical and fat-soluble vitamins constituents of fresh and reused vegetable oils from fast food vendors in Abakaliki Metropolis. The physicochemical constituents such as peroxide value, saponification value, iodine value, acid value, free fatty acid value and fat-soluble vitamins like retinol, tocopherol and phytonadione were determined by standard laboratory procedures. The results of physicochemical constituents of reused vegetable oil showed increased acid value, free fatty acid, peroxide value and saponification value in reused vegetable oil with a drastic decrease in iodine value. The results of fat-soluble vitamins composition of reused vegetable oil showed decreased levels of retinol, tocopherol and phytonadione when compared to fresh vegetable oil from fast food vendors in Abakaliki. The results of the study revealed the poor quality of reused vegetable oil by fast food vendors in Abakaliki Metropolis and such practice should be discouraged for healthy nutrition and diet

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