Fortification of Vegetable Oils – A review

Abstract

This study was conducted for the purpose of knowing the benefits of fortification of oils and their sustainability in a wider way to increase the shelf life of oils and fight free radicals resulting from oxidation and damage of oils by using types of natural or industrial food additives that change the physicochemical properties of oils such as acidity number, peroxide number and fatty acids, and also for the purpose of adding properties Multiple oils, such as increasing the percentage of vitamins and antioxidants in the oil and making it more suitable for human use. This study was conducted in order to find out the benefits of strengthening oils and their sustainability in a wider way to increase the shelf life of oils and fight free radicals resulting from oxidation and damage of oils by using types of natural or industrial food additives that change the physical and chemical properties of oils such as acidity number, peroxide number and fatty acids, and also for the purpose of adding properties to multiple oils, such as increasing the percentage of vitamins and antioxidants in the oil and making it more suitable for human use. Usually, the oil is fortified before the oil is filled and preserved, where a mixture of natural ingredients such as (vitamins, spices, and herbs) is added, or synthetic ingredients such as (BHA, BHT, or TBHQ) are added. Oil fortification as a concept, technology, and quality control processes have been around long enough to be reliable for long-term national production.

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

“…Notably, the oil samples containing synthetic antioxidants demonstrated lower FFA values than the SF-Cs at all concentrations studied. Lower levels of FFAs during storage mean that less oxidative degradation has occurred [34]. The FFA values in oil samples with vitamin A (SF-VA), vitamin E (SF-VE), β-carotene (SF-βC), BHT (SF-BHT), and a mixture of vitamin E and β-carotene (SF-VE + βC) at the end of storage were 0.55 ± 0.09, 0.51 ± 0.13, 0.71 ± 0.16, 0.53 ± 0.10, and 0.73 ± 0.12 g/100 g, respectively.…”