What is the chemical composition of cooking oil?

The chemical composition of cooking oil varies depending on the type of oil. Some of the most common cooking oils and their primary chemical components include:

1. Olive Oil:

- Oleic Acid (monounsaturated fat): 75-80%

- Palmitic Acid (saturated fat): 10-15%

- Linoleic Acid (polyunsaturated fat): 10-15%

2. Canola Oil:

- Oleic Acid (monounsaturated fat): 60-65%

- Linoleic Acid (polyunsaturated fat): 20-25%

- Palmitic Acid (saturated fat): 5-10%

3. Soybean Oil:

- Linoleic Acid (polyunsaturated fat): 55-60%

- Oleic Acid (monounsaturated fat): 20-25%

- Palmitic Acid (saturated fat): 10-15%

4. Coconut Oil:

- Lauric Acid (saturated fat): 45-50%

- Myristic Acid (saturated fat): 15-20%

- Palmitic Acid (saturated fat): 8-10%

- Oleic Acid (monounsaturated fat): 5-10%

5. Corn Oil:

- Linoleic Acid (polyunsaturated fat): 55-60%

- Oleic Acid (monounsaturated fat): 25-30%

- Palmitic Acid (saturated fat): 10-15%

6. Sunflower Oil:

- Linoleic Acid (polyunsaturated fat): 65-70%

- Oleic Acid (monounsaturated fat): 20-25%

- Palmitic Acid (saturated fat): 5-10%

7. Palm Oil:

- Palmitic Acid (saturated fat): 40-45%

- Oleic Acid (monounsaturated fat): 35-40%

- Linoleic Acid (polyunsaturated fat): 10-15%

8. Avocado Oil:

- Oleic Acid (monounsaturated fat): 70-80%

- Palmitic Acid (saturated fat): 10-15%

- Linoleic Acid (polyunsaturated fat): 5-10%

In addition to these primary fatty acids, cooking oils may contain other compounds that contribute to their flavor, aroma, and nutritional value, such as antioxidants (e.g., tocopherols in soybean and sunflower oils) and phytosterols (plant compounds with cholesterol-lowering properties).