Evaluation of trace metals and quality of selected brands of vegetable cooking oils available on the Ghanaian market
Background: Vegetable cooking oils are important ingredients for the cooking of food in every Ghanaian kitchen. The scarcity of studies on potentially toxic metals, and physicochemical properties in vegetable cooking oils globally necessitated this investigation. This study aims to contribute to con...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
|
| Series: | Journal of Trace Elements and Minerals |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2773050624000041 |
| _version_ | 1797299661311049728 |
|---|---|
| author | Gerheart Winfred Ashong Boansi Adu Ababio Edward Ebow Kwaansa-Ansah |
| author_facet | Gerheart Winfred Ashong Boansi Adu Ababio Edward Ebow Kwaansa-Ansah |
| author_sort | Gerheart Winfred Ashong |
| collection | DOAJ |
| description | Background: Vegetable cooking oils are important ingredients for the cooking of food in every Ghanaian kitchen. The scarcity of studies on potentially toxic metals, and physicochemical properties in vegetable cooking oils globally necessitated this investigation. This study aims to contribute to consumer awareness by assessing the quality and safety of vegetable cooking oils in the Ghanaian market. Methods: Vegetable cooking oils were obtained from Ayigya market, a popular and busy open-air market located in Kumasi, Ghana. Physicochemical parameters such as refractive index, acid, iodine, saponification, and peroxide values and trace metals such as Pb, Cd, Zn, Ni, Cr, As, Ca, and Fe were analyzed using standard analytical methods and flame atomic absorption spectrophotometer. Results: The findings showed an acid value ranging from 0.817 to 1.699 mgKOH/g, iodine value, from 60.680 to 122.300 gI2/100 g, peroxide value from 10.890 to 34.730 meq/kg, saponification value from, 189.060 to 202.310 mgKOH/g, and refractive indice ranged from 1.463 to 1.471, respectively. Concentrations of potentially toxic metals such as Ni, Cr, As, Pb, and Cd in all cooking oils were below detection limits. Concentrations of Fe, Zn, and Ca were found within the range of 1.690 to 2.480 mg.L−1, 0.014 to 0.048 mg.L−1, and 0.118 to 1.328 mg.L−1 respectively. Implications: While no trace metal contamination was detected, physicochemical parameters hinted at potential rancidity concerns. Pearson's correlation and principal component analysis identified poor storage and handling conditions as primary key factors to cooking oil spoilage. Conclusions: The study recommends that regulatory bodies perform routine examinations to guarantee that commercially accessible vegetable oils satisfy the required quality and safety criteria. Furthermore, consumers should be educated on the importance of proper cooking oil storage and disposal. |
| first_indexed | 2024-03-07T22:53:53Z |
| format | Article |
| id | doaj.art-f7ebdc28449a4575a359eae46df21a4c |
| institution | Directory Open Access Journal |
| issn | 2773-0506 |
| language | English |
| last_indexed | 2024-03-07T22:53:53Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Trace Elements and Minerals |
| spelling | doaj.art-f7ebdc28449a4575a359eae46df21a4c2024-02-23T05:01:06ZengElsevierJournal of Trace Elements and Minerals2773-05062024-06-018100119Evaluation of trace metals and quality of selected brands of vegetable cooking oils available on the Ghanaian marketGerheart Winfred Ashong0Boansi Adu Ababio1Edward Ebow Kwaansa-Ansah2Corresponding author.; Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi GhanaDepartment of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi GhanaDepartment of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi GhanaBackground: Vegetable cooking oils are important ingredients for the cooking of food in every Ghanaian kitchen. The scarcity of studies on potentially toxic metals, and physicochemical properties in vegetable cooking oils globally necessitated this investigation. This study aims to contribute to consumer awareness by assessing the quality and safety of vegetable cooking oils in the Ghanaian market. Methods: Vegetable cooking oils were obtained from Ayigya market, a popular and busy open-air market located in Kumasi, Ghana. Physicochemical parameters such as refractive index, acid, iodine, saponification, and peroxide values and trace metals such as Pb, Cd, Zn, Ni, Cr, As, Ca, and Fe were analyzed using standard analytical methods and flame atomic absorption spectrophotometer. Results: The findings showed an acid value ranging from 0.817 to 1.699 mgKOH/g, iodine value, from 60.680 to 122.300 gI2/100 g, peroxide value from 10.890 to 34.730 meq/kg, saponification value from, 189.060 to 202.310 mgKOH/g, and refractive indice ranged from 1.463 to 1.471, respectively. Concentrations of potentially toxic metals such as Ni, Cr, As, Pb, and Cd in all cooking oils were below detection limits. Concentrations of Fe, Zn, and Ca were found within the range of 1.690 to 2.480 mg.L−1, 0.014 to 0.048 mg.L−1, and 0.118 to 1.328 mg.L−1 respectively. Implications: While no trace metal contamination was detected, physicochemical parameters hinted at potential rancidity concerns. Pearson's correlation and principal component analysis identified poor storage and handling conditions as primary key factors to cooking oil spoilage. Conclusions: The study recommends that regulatory bodies perform routine examinations to guarantee that commercially accessible vegetable oils satisfy the required quality and safety criteria. Furthermore, consumers should be educated on the importance of proper cooking oil storage and disposal.http://www.sciencedirect.com/science/article/pii/S2773050624000041Cooking oilsRanciditySpoilagePhysicochemical parametersTrace metalsFood safety |
| spellingShingle | Gerheart Winfred Ashong Boansi Adu Ababio Edward Ebow Kwaansa-Ansah Evaluation of trace metals and quality of selected brands of vegetable cooking oils available on the Ghanaian market Journal of Trace Elements and Minerals Cooking oils Rancidity Spoilage Physicochemical parameters Trace metals Food safety |
| title | Evaluation of trace metals and quality of selected brands of vegetable cooking oils available on the Ghanaian market |
| title_full | Evaluation of trace metals and quality of selected brands of vegetable cooking oils available on the Ghanaian market |
| title_fullStr | Evaluation of trace metals and quality of selected brands of vegetable cooking oils available on the Ghanaian market |
| title_full_unstemmed | Evaluation of trace metals and quality of selected brands of vegetable cooking oils available on the Ghanaian market |
| title_short | Evaluation of trace metals and quality of selected brands of vegetable cooking oils available on the Ghanaian market |
| title_sort | evaluation of trace metals and quality of selected brands of vegetable cooking oils available on the ghanaian market |
| topic | Cooking oils Rancidity Spoilage Physicochemical parameters Trace metals Food safety |
| url | http://www.sciencedirect.com/science/article/pii/S2773050624000041 |
| work_keys_str_mv | AT gerheartwinfredashong evaluationoftracemetalsandqualityofselectedbrandsofvegetablecookingoilsavailableontheghanaianmarket AT boansiaduababio evaluationoftracemetalsandqualityofselectedbrandsofvegetablecookingoilsavailableontheghanaianmarket AT edwardebowkwaansaansah evaluationoftracemetalsandqualityofselectedbrandsofvegetablecookingoilsavailableontheghanaianmarket |