الفهرس 
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Abstract
Vegetable oils are the most important source of fat in the human diet. They in particular are natural products of plant origin consisting of ester mixtures derived from glycerol with chains of fatty acid contain about 14 to 20 carbon atoms with different degrees of unsaturation. Vegetable oil is very common, affordable and used by majority of people across the globe especially in the tropics. Its use as antidote to prevent some oxidative stress related diseases and a complication is advocated.
Soybean is the dominant oilseed produced in the world, due to its favorable agronomic characteristics, its high-quality protein, and its valuable edible oil. It contributes over a half of all oilseeds produced worldwide.
Sunflower oil is the fourth largest vegetable oils in the world, after soybean, palm, and canola (edible rapeseed) . It is used in the food industry and in various commercial products, and it has been shown to have significant potential for biodiesel production.
Palm oil contains approximately an equal amount of saturated and unsaturated fatty acids. Amongst the former, palmitic and stearic acid account for 45% and 5% of the total fatty acids, respectively. . Palm oil has a wide range of applications and it is commonly fractionated into olein and stearin.