Physicochemical Characteristics and Vitamin A Fortification Levels of Refined Edible Oils Available in the Markets of Ouagadougou, Burkina Faso.

Food Science & Nutrition Research Pub Date : 2022-12-31 DOI:10.33425/2641-4295.1059

R. Dembélé, Mathias Kambou, O. Traoré, W. A. Kaboré, Marcelline Ouedraogo-Kangambega, I. Soulama, Mauricio Arcos Holzinger, I. Landires, E. Kabré, A. Traoré, N. Barro

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Abstract

Edible oils are vital constituents that provide energy and serve as a carrier of fat-soluble vitamins such as vitamin A. This article aims to evaluate the physicochemical properties and assess the vitamin A content of 45 edible oil samples (37 of palm oil and 8 of cotton seed oil) sold in five markets in Ouagadougou, Burkina Faso. A retinol palmitate standard was used as a control sample for vitamin A content assessment. The physicochemical properties, including the moisture content, acid value, peroxide value, saponification value, and mineral oils content, were determined according to the International Organization for Standardization. Vitamin A levels were assessed by the High-Performance Liquid Chromatography method. The average values of moisture, acid, peroxide contents, and vitamin A were 0.09%, 0.53 mg KOH/g, 6.24 ± 2.92 meq O2/kg, and 6.70 ± 14.26 mg of Vit A/Kg, respectively. Our samples were soap and mineral oils free. However, several samples did not comply with Codex Alimentarius standards for water content (4.44%), acid peroxide values (10%), and vitamin A levels (80%).

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布基纳法索瓦加杜古市场上出售的精制食用油的理化特性和维生素A强化水平。

食用油是提供能量的重要成分，也是维生素a等脂溶性维生素的载体。本文旨在评估在布基纳法索瓦加杜古五个市场销售的45种食用油样品(37种棕榈油和8种棉籽油)的理化性质和维生素a含量。采用视黄醇棕榈酸酯标准品作为对照样品，进行维生素A含量的测定。理化性质，包括水分含量、酸值、过氧化值、皂化值和矿物油含量，是根据国际标准化组织测定的。采用高效液相色谱法测定维生素A含量。水分、酸、过氧化物含量和维生素A的平均值分别为0.09%、0.53 mg KOH/g、6.24±2.92 meq O2/kg和6.70±14.26 mg Vit A/ kg。我们的样品不含肥皂和矿物油。然而，一些样品的含水量(4.44%)、过氧化酸值(10%)和维生素A含量(80%)不符合食品法典委员会的标准。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food Science & Nutrition Research

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