Determination of cholesterol and fatty acid content of commercially sold edible vegetable oils around Dire Dawa, Adama and Addis Ababa, Ethiopia

The fatty acids, cholesterol compositions and the ratio between unsaturated saturated acids are important parameters for determination of nutritional value certain oils. Most oils sold in our markets claimed they cholesterol- free their acid profile is unknown. To determine commercially vegetable three places, twelve oil samples were analyzed compositions. Cholesterol was detected most sample except nigger seed peanut Locally produced Sunflower has significantly (p < 0.05) highest concentration (24.31±0.85) while Modjo least (0.78± 0.16 mg/l). High found palm (43.87) with predominant presence palmitic acid. Oleic (C16:0) one sunflower oil. Hamaressa contained 46.12%, 16.7% Erucic (C20:1) respectively. Linoleic (C18:2 6c) soybean (52.45–59.54%), corn (61.73%) (43.54%). percentage composition alpha-linolenic (1.27%) followed by (0.5%). Sesame, ( high oleic acid) to be better salad cooking purposes than other due lower higher monounsaturated contents. In general, research output disclosed quantity contradicts label producers marketers.