Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia

Abstract

ObjectiveEdible vegetable oils are prone to quality deterioration through oxidation and microbial degradation resulting in nutritional loss and off-flavors. Quality deterioration may contribute in the formation of oxidation products that are reactive and toxic, which ultimately pose health risks including cancer and inflammation. The objective of this study was to assess quality of both imported and locally made edible vegetable oils accessed in Gondar City, Ethiopia. Cross-sectional study design was used to collect 60 samples randomly; 30 from locally made (Niger seed at market 14, Niger seed at production center 11, sunflower at the market 5) and 30 from imported palm oil brands (Avena 11, Hayat 4, Jersey 5 and Chef 10).ResultsThe mean value for: moisture content (%) (0.333 ± 0.08 while 0.089 ± 0.11), specific-gravity (0.823 ± 0.14 and 0.807 ± 0.115), peroxide value (15.09 ± 1.61 and 7.05 ± 0.102 mill-equivalents of oxygen/kg), acid value (2.43 ± 0.9 and 0.98 ± 0.23 mg KOH/g oil) and iodine value (115.63 ± 6.77 and 21.8 ± 3.4 g I2/100 g oil) for local and imported edible oils, respectively. The results highlight that all rancidity quality parameters of the locally made oil samples were not within the joint WHO/FAO standards whilst the imported oils showed a greater fatty acid saturation.

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

“…The maximum allowed moisture content in edible oil is 0.2% when moisture content ranges from 0.05 to 0.3, it indicates that rancidity likely to happen (Negash et al, 2019). The moisture contents of all SFO and VCO samples of this study were within the range of 0.1-0.2%.…”

Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

“…The low moisture content is a requirement for a long storage life of oils; because moisture in oil causes hydrolyzation of triglycerides initially thereafter, it causes rancidity [14]. The moisture contents of all flavored and pure coconut oil samples of this study were within the range of 0.1-0.2%.…”

“…Unsaturated fatty acids are usually recommended for healthy consumption over a high percentage of saturated fatty acids in oils. However, highly unsaturated fatty acids in oils undertake an oxidative degradation process due to double-bond configuration unless enough antioxidant is added [14]. According to the data given in Table 1, the iodine value of both pure and flavored coconut oils was 6:452 ± 0:08 and 5:081 ± 0:02, respectively.…”

Physicochemical characterization and antibacterial and antifungal activities of Pistacia lentiscus oils in Northeastern Algeria.

“…To evaluate Lentisk oils quality, the parameters selected in this study are considered as key of interest because they determine the shelf-life quality and hence the economic value of oils, which were confirmed by Decker et al, (2010) and Endo et al, (2018). Indeed, several authors have noted that rancidity of vegetable oils may pose health risks like cancer or inflammation because of the formation of toxic and reactive oxidation products (Mukherjee et al, 2009;Mehmood et al, 2012;Negash et al, 2019).…”