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April 2021 Vol. 9 No.4

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Ekhator JO
Umweni I

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Merit Research Journal of Agricultural Science and Soil Science (ISSN: 2350-2274) Vol. 9(4) pp. 044-049, April, 2021

Copyright © 2021 Author(s) retain the copyright of this article
DOI: 10.5281/zenodo.4732418

Original Research Article

Changes of Fatty Acid Composition Effected by Blending of Vegetable Oils


Ekhator J. O.1*, Ukhun M. E.2, Gold I. L.1, Adakaren B.3, Agho I.1, Imoisi O.B.1, Umweni I.1


1Biochemistry Division Nigerian Institute for Oil Palm Research, Benin-City, Edo State
2Department of Chemistry, University of Benin, Benin City, Nigeria
3Agric Economics Division Nigerian Institute for Oil Palm Research, Benin-City, Edo State

*Corresponding Author Email: jeffreyoghos111@yahoo.co.uk

Received: 27 March 2021 
I  Accepted: 28 April 2021  I  Published: 30 April 2021  I  Article ID: MRJASSS21006
Copyright © 2021 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.




This study investigated the blending of palm oil with palm kernel oil, soya bean oil and groundnut oil. Palm oil was blended with palm kernel oil, soyabean oil and groundnut oil in three different proportions i.e., PO:PKO (70:30, 90:10 and 50:50); PO:SO (70:30, 90:10 and 50:50) and PO:GO (70:30, 90:10 and 50:50). Fatty acid composition of individual oils and their blends were determined. The palmitic acid was the major fatty acid (40.05%) in palm oil followed by oleic and linoleic acid. Palm kernel oil contained the highest fatty acid to be a saturated fatty acid like palm oil but this time, lauric acid (40.25%) followed by myristic acid and cis-vaccenic acid (an isomer of oleic acid). Soyabean oil contained 67.38% polyunsaturated fats, 22.68% monounsaturated and 9.94% saturated fats. On the other hand, oleic acid in groundnut oil was the prominent fatty acid which was 60.71% of the total fatty acid followed by linoleic acid (11.17%) and palmitic acid (10.14%).On the basis of fatty acid composition of the blends, PO:GO (70:30), had the ideal ratio which gives saturated, monounsaturated and polyunsaturated fatty acid ratio of 1:2:1. Therefore blending of vegetable oil has an effect on the fatty acid composition.

Keywords: Blending, Fatty Acid Composition, Vegetable oil













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