Introduction
Fat and oils are important constituents of the human diet. Fats play a
functional role in food either by making it more palatable or providing
energy in domestic cooking and industrial production. The global demand
of vegetable fats is constantly increase and it seemed as an necessity
in the human (Khan et al., 2012) for optimal functioning other than
proteins and carbohydrates. Fats are the major source of energy as there
is 9 kcal per gram of fat consumed which is double the amount of energy
content protein and carbohydrate provide (Marangoni et al., 2012).
Besides, fats also facilitate the absorption of fat-soluble vitamins A,
D, E, and K in the small intestine (Karunaratne et al., 2017).
Vegetable oils are obtained from plant seeds, nuts, and fruits.
Vegetable oils are consist of triacylglycerol (TAG), free fatty acids
(FFA), monoacylglycerol (MAG), diacylglycerol (DAG), and non-glyceridic
nutrients (Zeng et al., 2012). In addition, minor constituents such as
pigments, flavour compounds, hydrocarbon, sterols, phenols, and vitamins
are present in vegetable oils (Lee et al., 2020). Edible oils such as
canola oil, olive oil, and sunflower oil are high in monounsaturated
fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) whereas
coconut oil, cocoa oil, and palm oil are high in saturated fatty acids
(Savva and Kafatos, 2016). These fatty acids are playing a vital role in
human cellular metabolism as they act as energy storage and assisting
cell division for growth (Cisbani and Bazinet, 2021).
Vegetable oil is particularly important in deep fat frying. Deep frying
is very much preferred by the Malaysian population. Deep frying is one
of the most adapted household methods in food preparation. Deep frying
can produce final food with flavors, fragrance aroma, crispy texture,
and palatability. During the frying process, food is immersed in hot oil
with temperatures between 150 – 190 ℃, resulting in the heat transfer
from oil to the food. Therefore, the choice of frying oil and its
oxidative stability must be taken into serious consideration because of
the amount of fats absorbed by the food materials (Jurid et al., 2020;
Abiodun et al., 2020).
In this study, a meta-analysis approach was used to synthesis the
results obtaind from previous study to disclose the relation between
oxidation stability and health implications (atherosclerosis,
hypertension, Type 2 diabetes, obesity, and oxidative stress) among palm
oil (PO), canola oil (CNO), corn oil (CO), soybean oil (SBO), sunflower
oil (SF) and extra virgin olive oil (EVOO).