Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties
Food fortification has always been an effective and proven practice for eradicating various nutrient deficiencies in Bangladesh. This study investigated different quality parameters of three types (soybean, sunflower, and palm) of extensively consumed fortified edible oils in Bangladesh. Vitamin A a...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-02-01
|
| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024015202 |
| _version_ | 1797304385626177536 |
|---|---|
| author | Rokeya Begum MdRakibul Hasan Shamoli Akter MdNannur Rahman |
| author_facet | Rokeya Begum MdRakibul Hasan Shamoli Akter MdNannur Rahman |
| author_sort | Rokeya Begum |
| collection | DOAJ |
| description | Food fortification has always been an effective and proven practice for eradicating various nutrient deficiencies in Bangladesh. This study investigated different quality parameters of three types (soybean, sunflower, and palm) of extensively consumed fortified edible oils in Bangladesh. Vitamin A analysis has shown that the vitamin A fortification level of most of the oil brands (73 %) did not comply with the Bangladesh Standard and Testing Institution (BSTI) standards (1.5–3.0 mg/100 g). Vitamin A contents of soybean, sunflower, and palm oil brands ranged from 0.13 to 2.06, 0.92–1.34, and 0.99–1.31 mg/100 g, respectively. Inter-brand values of vitamin A were also significantly different (p < 0.05). The majority of the samples were found to be within the acceptable ranges of Codex and BSTI, taking into account the significant chemical quality parameters for soybean, sunflower, and palm oil, such as acid value (0.31–0.93, 0.31–0.56, 0.39–0.81 mg KOH/g), free fatty acid (0.15–0.46, 0.15–0.28, 0.2–0.41 %), saponification (188.64–196.35, 186.53–188, 197.05–199.86 mg KOH/g), and peroxide values (0.06–2.9, 0.65–1.58, 1.35–1.75 meq O2/kg) respectively. All the brands' physical quality parameters (density, specific gravity, pH, viscosity, smoke point, color, and RI) complied with Codex standards. Various physical and chemical quality parameters were analyzed for significant correlations at 0.01 and 0.05 levels of significance. Remarkably, significant correlations were found between vitamin A and peroxide value (p < 0.01), iodine value and viscosity (p < 0.01), saponification value and viscosity (p < 0.01), pH and viscosity (p < 0.01), and saponification value and pH (p < 0.05). In conclusion, although the vitamin A status of most of the fortified edible oil brands was poor, the key quality indicators (except iodine value) of most of the oils were within the Codex and BSTI standard limits and were acceptable for human consumption. |
| first_indexed | 2024-03-08T00:09:47Z |
| format | Article |
| id | doaj.art-06511165f3ad49dbb8de1a7889b14439 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T00:09:47Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-06511165f3ad49dbb8de1a7889b144392024-02-17T06:41:15ZengElsevierHeliyon2405-84402024-02-01103e25489Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical propertiesRokeya Begum0MdRakibul Hasan1Shamoli Akter2MdNannur Rahman3Corresponding author.; Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, BangladeshDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, BangladeshDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, BangladeshDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, BangladeshFood fortification has always been an effective and proven practice for eradicating various nutrient deficiencies in Bangladesh. This study investigated different quality parameters of three types (soybean, sunflower, and palm) of extensively consumed fortified edible oils in Bangladesh. Vitamin A analysis has shown that the vitamin A fortification level of most of the oil brands (73 %) did not comply with the Bangladesh Standard and Testing Institution (BSTI) standards (1.5–3.0 mg/100 g). Vitamin A contents of soybean, sunflower, and palm oil brands ranged from 0.13 to 2.06, 0.92–1.34, and 0.99–1.31 mg/100 g, respectively. Inter-brand values of vitamin A were also significantly different (p < 0.05). The majority of the samples were found to be within the acceptable ranges of Codex and BSTI, taking into account the significant chemical quality parameters for soybean, sunflower, and palm oil, such as acid value (0.31–0.93, 0.31–0.56, 0.39–0.81 mg KOH/g), free fatty acid (0.15–0.46, 0.15–0.28, 0.2–0.41 %), saponification (188.64–196.35, 186.53–188, 197.05–199.86 mg KOH/g), and peroxide values (0.06–2.9, 0.65–1.58, 1.35–1.75 meq O2/kg) respectively. All the brands' physical quality parameters (density, specific gravity, pH, viscosity, smoke point, color, and RI) complied with Codex standards. Various physical and chemical quality parameters were analyzed for significant correlations at 0.01 and 0.05 levels of significance. Remarkably, significant correlations were found between vitamin A and peroxide value (p < 0.01), iodine value and viscosity (p < 0.01), saponification value and viscosity (p < 0.01), pH and viscosity (p < 0.01), and saponification value and pH (p < 0.05). In conclusion, although the vitamin A status of most of the fortified edible oil brands was poor, the key quality indicators (except iodine value) of most of the oils were within the Codex and BSTI standard limits and were acceptable for human consumption.http://www.sciencedirect.com/science/article/pii/S2405844024015202Fortified edible oilVitamin AChemical parametersPhysical parametersPeroxide value |
| spellingShingle | Rokeya Begum MdRakibul Hasan Shamoli Akter MdNannur Rahman Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties Heliyon Fortified edible oil Vitamin A Chemical parameters Physical parameters Peroxide value |
| title | Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties |
| title_full | Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties |
| title_fullStr | Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties |
| title_full_unstemmed | Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties |
| title_short | Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties |
| title_sort | fortified edible oils in bangladesh a study on vitamin a fortification and physicochemical properties |
| topic | Fortified edible oil Vitamin A Chemical parameters Physical parameters Peroxide value |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024015202 |
| work_keys_str_mv | AT rokeyabegum fortifiededibleoilsinbangladeshastudyonvitaminafortificationandphysicochemicalproperties AT mdrakibulhasan fortifiededibleoilsinbangladeshastudyonvitaminafortificationandphysicochemicalproperties AT shamoliakter fortifiededibleoilsinbangladeshastudyonvitaminafortificationandphysicochemicalproperties AT mdnannurrahman fortifiededibleoilsinbangladeshastudyonvitaminafortificationandphysicochemicalproperties |