The Compositional Quality of Six Refine Edible Oils in Khartoum State, Sudan.

Murwan K. Sabah EL-Kheir 1 and AbdelSalam A. Alamin 2

Department

of Biochemistry, School of Biotechnology, Faculty of Science and

Technology, University of El Neelain, P.O.Box 12702, Khartoum, Sudan. Email

Address:

murwankh@yahoo.com

2 Department of Chemical Technology, School of Chemistry and Chemical Technology

Faculty of Science and Technological AL Neelain University

Abstract: This study aimed to evaluate the compositional quality of six refined edible oils (sesame, groundnut, cottonseed, sunflower, corn and olive) in Khartoum State, Sudan from nutritional view. The physical parameters included: Relative viscosity, refractive index and specific gravity were varied from  0.86 – 1.3 , 1.465 – 1.473 and 1.01–1.04, respectively. Where as, chemical parameters included: Iodine, saponfication, acid and peroxide values of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn and olive were ranged between 79 – 147 mg/g, 86 – 197 mg/g, 0.2 – 7.0 % and 2.0 – 17.0milleq.O2/kg, respectively. Saturated fatty acid included:  Palmitic and Stearic acid of refined edible oils of sesame, groundnut, cottonseed, sunflower, corn, olive were varied from 7 – 22 % and 3 – 5%, respectively. While unsaturated fatty acid included : Oleic, linoleic and lionlenic acid of refined edible oil of  sesame, groundnut, cottonseed, sunflower, corn, olive were ranged between 19 – 70%, 10- 68 % and 1 – 2%, respectively.

Key words: Refined, Edible, Oil and Fatty acids.

1.0 Introduction

Vegetable fats and oils are substances derived from plants that are composed of triglycerides, which represents a major component of edible fats and oils, but a minor components of edible fats and oils included  mono and triglyceride, free fatty acids, phosphatides, sterols, fat- soluble vitamins, tocopherol, pigments, waxes and fatty alcohol.Normally,oils are liquid at room temperature , and fats are solid. A dense brittle fat is called wax. Although many different parts of plants may produce oils (Beare, 1983). In actual commercial practice oil is extracted primarily from the seeds of oilseed plants. Triglyceride vegetable fats and oils include not only edible, but also in edible fats and oils such as processed linseed oil, tug oil, and caster oil, used in lubrication, paints, cosmetic, pharmaceuticals and other industries purposes. Although thought of as esters of glycerin and a varying blend of fatty acids, in fact these oils contain free fatty acids and triglyceride as well. Fatty acids play an important role in the life and death of cardiac cells because they are essential fuels for mechanical and electrical activities of the heart (Beyers, 1986; Birch, and Brenner, 1989). Fats and oils are recognized ad essential nutrients in both human and animal diets. Nutritionally, they are concentrated sources of energy (9 cal /gram), provide essential fatty acids which are the building blocks of the hormones needed to regulate bodily system, and are the carrier for the oil- soluble vitamins (A, D, E and K). They enhance the food we eat by providing texture, and mouth feel, imparting flavour, and contributing to the feeling of satiety after eating. Fats and oils are important functionally in the preparation of many food products. They act as tenderizing agents, facilitate aeration, carry flavour and colour, and provide a heating medium for food preparation. Fat and oils are present naturally in many foods such as meats, dairy products, poultry, fish, and nuts and in prepared food such as baked goods, margarines, and dressings and sauces. The modern way of processing vegetable oil is by chemical extraction, using solvent extracts, which produces higher yields and is quick and less expensive. The most common solvent is petroleum – derive hexane. Another way of processing vegetable oil is physical extraction, which does not use solvent. It is made the traditional way by using different types of mechanical extraction (Ascherio, et al., 1994). This method is typically used to produce the more traditional oils and it is preferred by most health food consumer in the USA and Europe. Expeller – pressed extraction is one type and there are two other types that are both oil presses : screw – press and ram – press. Oil seed presses are commonly used in developing countries, among people for whom other extraction methods would be prohibitive expensive (Gurr, 1983). The amount of oil extracted by using these methods varies widely. The crude oil is not considered edible in the of most oilseeds. The refinement of crude oils means remove natural colour, smell, odour and free fatty acid from crude oil. Final product of refinement is transparent cooking oil. It is involved:  1/ Chilling plant (remove wax content from crude oil) ; 2 / Neutralizers (remove soap content from crude oil) ; 3/ Bleacher (remove colour from crude oil) ;  4/ Filtration  ( use wax filter) ;  5/ Coolig ; 6/ Filtration ( use pressure leaf filter). The stability or shelf- life of the edible oil is important globally, but the desire more attention in developing countries where the storage condition for the edible oils is not ideal. A major influence on the stability of the storage edible oil is fatty acid composition i.e. proportion of unsaturated fatty acids. Cultivars, maturity, environmental condition are influence the composition of fatty acids. For example, groundnut oil is more stable than the safflower and sunflower, because both of them contain high amount of polyunsaturated fatty acid (Jambuathan, 1991).

Objectives of this study:

1/ Evaluate the physical characters (relative viscosity, refractive index, and density) of six refined edible oils.

2/ Evaluate the chemical characters (iodine, saponfication, acidity, ester, peroxide value and pH) of six refined edible oil.

2.0 Materials and methods

2.1 Source of samples: The six edible oils (sesame, groundnut, cottonseed, sunflower, corn oil, and olive) were collected from Department of chemical technology, School of Chemistry and chemical technology, Faculty of Science and Technology, Al Neelain University.

2.2 Chemical and physical analysis:

2.2.1 Relative viscosity: It is prime quality of vegetable oil  and is measure the oil , s resistant to flow (the more resistant or thick the oils, the higher its viscosity). Relative viscosity of edible oil was measured by using U- shaped viscometer (Ostwald U-tube viscometer) according to method described by Cocks, and Van Rede (1966): Remove carbon dioxide from oil samples by transferring the oils into large container and shake the oil gently at first and then vigorously. Temperature of the sample was kept at 30 oC by using water bath. The suspending material in the oil is removed by passing the sample through a filter. The appropriate volume of distilled water was added to U- shaped viscometer which was held in a water bath at 30 oC. Then the suction was used to drown the distilled water above the upper mark of U-shaped viscometer and then allow distilled water to fall. Then initial time started with stopwatch as the distilled water passed the upper mark of U- shaped viscometer. Final time was noted when the distilled water passed the lower mark of U- shaped viscometer and then record flow time of distilled water ( To).The same procedures were  carried out for determine flow time of oil sample (T).

Relative viscosity = T – To

To

2.2.2 Refractive index: Refractive indices of edible oils were measured according to method described by Karmalla et al (1998), as follows: Adjustment the refractometer with distilled water at room temperature. Theoretically, value of refractive index of distilled water is 1.3400. A screw head opened double prisms of instrument; few drops of edible oils were placed on the moving prism. Then two prisms (fixing and moving) were closed firmly by tighten the screw head. The instrument was allowed to stand for few minutes before take the reading. The measurement of refractometer is based on observation of position of the bordline of total refraction to the face of the flint glass prism. The bordline was taken into the field of vision of telescope by rotating the double prisms by using alidade. As follows, the sector was firmly held, the alidade of refractometer was moved backward and foreword until the field of vision was divided into light and dark area. The bordline which divided field of vision would not be sharp line (appear as bands of colour).The colour was eliminated by rotating the screw head until a sharp colourless bordline appeared. The bordline appeared on a point of interaction of cross hairs. Then read refractive index directly from the scale of the instrument. This procedure was repeated three time for each sample.

2.2.3 Specific gravity: Specific gravity of sample is defined as ratio of weight of unit volume of sample at 25 oC to a weight of unit volume of water at 25. Specific gravity of edible oils was measured by using the specific gravity bottles with well fitting ground glass joints (50ml) according to method as described by AOCS.(1973),

as follows: The edible oils was filtrated through dry filter paper to remove any impurities, cool the filtration of the edible oil at 20 oC to 23 oC. Then fill the bottle with oil sample and insert the stopper. The bottle was immersed and held in the water bath at 25 oC for 30 minutes. Then carefully remove the bottle from water bath and wipe off any solution which had came through the capillary opening, then weight the bottle + oil  sample (W2)  and weight the empty bottle (W1).Therefore, weight of  the oil sample equal W2 – W1 . Fill the specific gravity bottle with distilled water and then weight specific gravity bottle with distilled water (W3).The same procedures were  carried out for determine weight of distilled water of oil sample which equal W3 – W1:

Specific gravity =  W2 – W1

W3 – W1

2.2.4 Iodine value : It is a measure of unsaturation and expressed as the number of g of iodine absorbed, under prescribed conditions, by 100 g of the test sample. It is determined according to FAO(1991).Appropriate weight of oil sample is transferred into clean and dry 500ml glass stopper or flask containing 20 ml of carbon tetrachloride , and pipette 25 ml Wijs, solution into the flask, swirl and let the mixture to stand in the dark place for 30 minutes.

Then 20 ml of potassium iodide, 100 ml of recently boiled and cooled water were added. Then titrate excess iodine with .01 N sodium thiosulfate by using starch as indictor. Continue the titration until the blue colour disappeared and record the volume of sodium thiosulfate required by sample(S).The same procedures were  carried out for determine volume of the sodium thiosulfate required by the blank (B).

Iodine value = (B – S) X 12.96 X N / W

(B – S) = The difference between the volume of sodium thiosulphate required for blank and sample, respectively, N = Normality of sodium thiosulfate, W = Weight of

sample.

2.2.5 Saponfication value : It is defined as the number of mg of potassium hydroxide required to neutralize the free acids and sapoinfy the esters in I g of test substance. It is determine according to AOAC. (1990), as follows, 5 g of filtered oil sample was weighed into 250-300 ml flask. Pipette 50ml of alcoholic potassium hydroxide into the flask. Connect the flask with air condenser and boiled the mixture until fat is completely sapoinfy (30 minutes). Cool mixture and then titrate with 0.5 N HCL by using phenphthalin as indicator and record the volume of HCL required for sample (S).

The same procedures were carried out for determine volume of HCL required for the blank (B).

Saponfication value = 56.1 x N x (S- B) /W

N = Normality of HCL, S = Volume of HCL required for the sample, B = Volume of HCL required for the blank and W = Weight of sample.

2.2.6 Acid value: It is defined as the number of mg of potassium hydroxide required to neutralize the acids in 1 g of fatty material. It is determined according to FAO (1991).

5 g of oil sample were weighed into 500 ml flask and add 75 – 100 ml of hot neutral ethanol. 0.5 ml of phenolphthalein was added. Then the mixtures were titrated with 0.5 N KOH until the pink colour persists for at least 30 sec.

Acid value = 56.1 x T x N / W

T = Titration, N = Normality of KOH and W = Weight of sample.

2.2.7 Peroxide value : It is determined according to FAO(1991).5 g of sample were weighed into 250 ml flask and added 30 ml of acetic acid to chloroform (2:3) Then swirl the mixture to dissolve. Add 0.5 ml of potassium iodide, let the mixture to stand with occasional shaking I minute and add 30 ml water. Mixture was titrated with 0.1 N Na2S2O3 with vigorous shaking until yellow colour is almost gone. Then add 0.5 ml starch (1% w/v) and continue the titration , shaking vigorous to release all iodine from chloroform layer, until a blue colour disappeared and then record volume of Na2S2O3 required for the sample (S).The same procedures were carried out for determine volume of Na2S2O3 required for the blank (B).

Peroxide value = Sx N x 1000 / W

S = Volume of Na2S2O3 required for the sample, N= Normality of Na2S2O3 and W = Weight of sample.

2.2.8 Fatty acid profile: The fatty acid methyl esters of lipids were prepared according to AOAC (1980). The oil sample was hydrolyzed with 0.5N sodium methoxide (1 g sodium metal in 1 liter methanol) in steam bath for 30 minutes under reflux; the free fatty acids were converted into methyl ester by using glacial acetic acid. The analysis of fatty acid methyl esters were carried out with a Hewlett Packed Gas Chromatography (model 5890) equipped with a hydrogen flame ionization detector and a capillary column: CP-SIL-88 Wcott fused silica (50 mx 0.25 m id., of 0.20 mm film tickness). The temperature of injector and detector were 270 0C. The initial temperature was 170 0C., and then rose to 205 0 C at a rate of 10C / min. Split ratio was 1/50. The carrier gas was hydrogen at a flow rate of 1 ml/min. The identification and quantification of fatty acid methyl esters was accomplished by comparing retention times of the peaks with those of standards.

2.2.9 Statistical analysis: Three separate samples were taken and analyses on each sample were conducted. Then values were averaged. Data were assessed by analysis of variance (ANOVA).

3.0 Results and discussion

3.1 Physical characters :

Physical characters of six refined edible oils are shown in Table (1). The relative viscosity of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive is 1.3±0.14, 1.2±0.14, 1.3, 1.0, 0.86 and 0.92, respectively. Karmalla (1998) reported that viscosity is increase due to insoluble material, oxidation, overheating, air contamination, coolant contamination and water contamination. For cooking oils the viscosity is also sensitive to the temperature. These results were indicated that corn and olive oils had less in contamination i.e. they contain less insoluble material because low viscosity means faster flow of the oil. These results are significantly difference at (p ? 0.05).

The refractive indices of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive are 1.469, 1.469, 1.469±0.001, 1.471, 1.470 and 1.46, respectively. Souza (1983) reported that refractive index of refined sesame oil at 25 oC was 1.469, which is in agreement with those results obtained , but the refractive index of refined edible oil of sesame t at 30 oC was lower than those results given by of Murwan (1994). Katheer, et al . (2003) reported that refractive index of refined sunflower oil at 25 oC ranged between 1.461 – 1.468, which lower than those results obtained. SSMO (1975) reported that refractive index of refined corn oil at 25 oC was 1.470, which is online with those results found. Fawad (1993) given that refractive index of refined olive oil at 25 oC ranged between 1.468 – 1.470, which is higher than those results obtained. These findings were indicated there is no significant at (P?0.05).

The specific gravity of refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive oil is 1.04, 1.03, 1.01, 1.02, 1.03 and 1.02, respectively. The specific gravity of refined edible sesame oil, , groundnut, cottonseed, sunflower, corn, olive oil were lower than those results  given by  SSMO (2006), SSMO (1975), and Fawad (1993).These results were indicated that there is  no significantly different at (p ? 0.05).

3.2 Chemical characters:

Chemical characters of six refined edible oils are shown in Table (1). Iodine values of

refined edible oil of sesame, groundnut, cottonseed, sunflower, corn, olive oil is 79, 97, 79, 96, 147 and 70, respectively.  The findings of  iodine value of refined edible oil of  sesame is lower than those results of Joint FAO/WHO (1989), but the iodine value of refined edible oil of  groundnut lies within the range that reported by SSMO (1975). Where as, iodine value of refined edible oil of cottonseed oil is lower than those results of SSMO (2006) and iodine value of refined edible oil of sunflower is in agreement with those results of Katheer, et al . (2003). Iodine value of refined edible oil of corn oil is higher than those results of SSMO (2006), and iodine value of refined edible oil of olive is within the range given by Fawad (1993) and higher than those results of William (1966). These results are indicated there is significantly difference between different types of edible oils in iodine value at (p ? 0.05)

The saponfication of value of refined edible oil of sesame is 128 mg/g, which is lower than those results of Joint FAO/WHO (1989) and saponfication of value of refined edible oil of groundnut is168 mg/g, which is lower than those results of SSMO (1975). Saponfication value of refined edible oil of cottonseed is 86 mg /Kg, which is lower than those results of SSMO (2006). Katheer, et al . (2003) reported that saponfication of refined edible oil of sunflower ranged between 188 – 194 mg/g, which is higher than those results found. While .saponfication value of the refined edible oil of corn is 197 mg/g, which is in agreement with those results of SSMO (2006), but saponfication value of the refined edible oil of olive was 97.0±1.4 mg/g, which is in agreement with results reported by Willaim (1966).The results of the saponfication values of different types of refined edible oils are significantly different at (p ? 0.05).

The acid value of refined edible oil of sesame is 22.0, which is higher than those results of Murwan (1994).While acid value of refined edible oil of groundnut is 3 %, which is higher than those results obtained by SSMO (1975). The acid value of refined edible oil of cottonseed is 0.2 %, which is lower than those results of SSMO (1975). The acid value of refined edible oil of sunflower is 3.%, which is closed to those results reported by SSMO (1975).Acid value of refined edible oil of corn is 1.%, which lower than those results given by SSMO (2006), but acid value of refined edible oil of  olive is higher than those results obtained by William (1966). These results are indicated that there is not significantly different in acid value between six reined edible oil samples at (p ? 0.05).

The peroxide values of refined edible oil of sesame, cottonseed, sunflower and corn oil are 6, 2, 5 and 3 milliequavlant O2 / Kg, respectively These results are lower than those results of Souza (1978) and Murwan (1994).Where as, peroxide value of refined edible oil of groundnut is 10.milliequavlant O2 / Kg , which is supported those results of SSMO (1975). The peroxide value of refined edible of olive oil is 17 millequi peroxide / Kg.These results are indicated there is significantly different in peroxide value of different refined edible oil samples at (p ? 0.05).

3.3 Fatty acid profile:

3.3.1 Saturated fatty acids: Saturated fatty acids are shown in Table 3,  the Palmitic acid of refined edible oil of  sesame is 11%, which is within the range ( 7 – 12 %) obtained by Kimchi (2008).While Palmitic acid of refined edible oil of sunflower is 7 % , which within the range (4- 9%) those reported by Joint FAO/ WHO. Palmitic acid of refined edible oil of cottonseed is 22 %, which is in agreement with results of Canola (2008)but Palmitic acid of refined edible oil of groundnut, corn and olive is 12, 11 and 14%, respectively. Stearic acid of refined edible oil of sesame and sunflower is similar (5%), but stearic acid of refined of groundnut, cottonseed, corn and olive oil is similar (3%). These results indicated that total amount of saturated fatty acids (Palmitic and Stearic acid) of the refined edible oil of cottonseed is high while the refined edible oil of sunflower has less total amount of saturated fatty acids .

3.3.2 Unsaturated fatty acids: The results of oleic, linoleic and lionlenic acid are given in Tale 3. Oleic, linoleic and lionlenic acid are unsaturated fatty acids found in various refined oils in different percentages. The higher oleic acid was resulted from refined olive oil (70%), which within the range those reported by Guinda , et al ., (2003).In present study the  concentration of Linoleic acid of sesame, groundnut, ), cottonseed, sunflower, corn and olive refined edible oil  is 40%,33% , 52%, 68% , 58%  and 10%, respectively. Where as, the level of lionlenic acid in sesame, cottonseed and olive of refined oils is similar (2%), but the level of lionlenic acid in groundnut, sunflower and corn of refined edible oil is similar (1%). Both fatty acids (linoleic and linolenic acids) are essential for good quality of oils (IOOC, 2004).The results obtained for linoleic and linolenic acid of sunflower refined edible oil are closed to those results given by Guinda et al . (2003). In addition to that total amount of unsaturated fatty (Oleic + Linoleic + linolenic) in groundnut is higher than the types of refined edible oil samples.

References

AOAC.1980. Official Methods of Analysis 12th ed., Association of Official and Analytical Chemists. Washington, D.C.

A.OAC.1990. Official Methods of Analysis 15th ed., Association of Official and Analytical Chemists. Washington, D.C.

AOCS.1989 . Official Method and recommended practice of the American Oil Chemist’s Society 4th ed., Champaign, IL.

Ascherio A. Hennekense C.H, Master J.E., Stampugna M.G. and Willet W.G. 1994.

Tran’s fatty acids intake and risk of mycordial infartion. Circuulation .89:94 – 102.

Beare J. L.(1983). Trans and positional of common fatty oils. In H.H. Draper (ed), Advance in Nutritional Research Vol.5 Plenum Press, New York pp.171 –200.

Berry M.C.and Hirsch J. 1986. Does dietary linolenic acid sunflower blood pressure. American Journal of Clinical Nutrition .44: 336- 340.

Beyers E.C. and Emken E.A. 1991. Metabolites of Tran, cis and Trans, cis isomerism of linoleic acid in mice and incorporation into tissue lipid. Biochemical et Biophysica Acta.10820-275-284.

Brenner R.R.1989. Factors influencing fatty acid chain elongation and desaturation, in the role of fats in human nutrition .2nd edn..(Eds.A.J.Vergroesen and M.Crawford), Academic Press, London pp.45 – 79.

Cock S.I. and V. Van Rede 1966. Laboratory Handbook for oil and fat analysis. Academic Press, Inc Ltd.London and New York.

FAO. 1991. Guide to specification: In general notes, general analytical techniques, identification tests, test solutions and other reference materials. FAO Food and nutrition paper, 5 Rev.2 Rome

Fawad A.A.1993). Industrial oils and fats. First edition, Egypt University Press, Wafa bookshop

Guinda A.M., Dobarganes and M.V.Mendez 2003. Chemical and Physical properties of a sunflower oil with high level of oleic acid and Palmitic acids.aeURO.J. Lip.Sci,Tec. 105:3-4,130 – 137.

Gurr M.I. 1983. Tran’s fatty acid: Metabolic and nutritional significance .Bulletin of the International Dairy Federation .Documents 166 – 5-18.

IOOC.2004 .Olive growing, olive oil and table olive. Madrid, Spain. 4p.

Jambuathan, R.1991. Groundnut quality characteristics. Uses of tropical grain legumes. Proceedings of a consultants meeting 27–30 Mar(1989), ICRISAT`Center, India.

Joint FAO/ WHO Food Standards Programmed 1969. Recommended International Standards for Edible sesame seed oil. Codex Alimentarius Commission, CAC/RS 26 -1969.

Karamalla, K.A. and Siddig, N.E. (1998). Analytical data for Acacia senegal var. senegal gum samples collected from 1993 to 1995 from Sudan

Katheer W., V.Brady, K.A.R. Larry and D.Kathi 2003. Composition of sunflower NuSun (mid-oleic sunflower and high oleic sunflower oil. National Sunflower Association. Dismarck, ND, 58503-0690.

Murwan K.S.1994. Chemical composition of different sesame cultivars grown in the Sudan. M.Sc. degree Thesis, Department of Biochemistry and Food Science, Faculty of Agriculture, U. of K.

SAS 1997. SAS/STAT User’s Guide, Statistics Release 6.3 edn (SAS Institute Inc., ED.Cary, N.C.

SSMO.2006. Sudanese Standard Metrological Organization of groundnut oil No.6 (1974).

SSMO.1975. Sudanese Standard Metrological Organization of cotton oil No.15 (1974).

Sauza M.C.and J.R. Ranaiah (1987). Polymerization of sesame oil. Current Science, 74(1): 17 –19.

Williams K.A.1966. Oils, fats, fatty acid and their particular examination in olive oil. Fourth edition.

Table 1: Physical properties of refined- oil of Sesame, Groundnut, Cottonseed, Sunflower, Corn and Olive

Sample

Relative viscosity

Refractive index

Specific gravity

Sesame oil

1.3 (±0.14)

1.469 (±0.001)

1.04 (±0.01)

Groundnut oil

1.2 (±0.14)

1.469 (±0.001)

1.03 (±0.01)

Cottonseed oil

1.3 (±0.14)

1.469 (±0.001)

1.01 (±0.01)

Sunflower oil

1.0 (±0.12)

1.471 (±0.001)

1.02 (±0.01)

Corn oil

0.86 (±0.02)

1.470 (±0.001)

1.03 (±0.01)

Olive oil

0.92(±0.02)

1.465 (±0.001)

1.02 (±0.01)

Table 2: Chemical properties of refined- oil of Sesame, Groundnut, Cottonseed, Sunflower, Corn and Olive

Sample

Iodine value mg/g

Saponfication value mg /g

Acid value

(%)

Peroxide value

Millieq. O2 / Kg

Sesame oil

79±1

128±1.4

22±1.4

6±2

Groundnut oil

97±4

168±1.2

7±3

10±1

Cottonseed oil

79±2

86±1.2

0.2±1

2±0.1

Sunflower oil

90±2.1

189±1.1

3±1.4

5±1

Corn oil

147±0.8

197±1.1

1±1.4

3±0.1

Olive oil

70±5

97±1.4

3±1

17±3

Table 3: Fatty acid of refined oil of Sesame, Groundnut, Cottonseed, Sunflower, Corn and Olive.

Sample

Saturated fatty acids

Unsaturated fatty acids

Palmitic

Stearic

Oleic

Linoleic

Linolenic

Sesame oil

11

3

46

40

2

Groundnut oil

12

3

48

33

1

Cottonseed oil

22

3

19

52

2

Sunflower oil

7

5

19

68

1

Corn oil

11

3

28

58

1

Olive oil

14

3

70

10

2