Begum Rokeya, Hasan MdRakibul, Akter Shamoli, Rahman MdNannur
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh.
Heliyon. 2024 Feb 3;10(3):e25489. doi: 10.1016/j.heliyon.2024.e25489. eCollection 2024 Feb 15.
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 ( < 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 O/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 ( < 0.01), iodine value and viscosity ( < 0.01), saponification value and viscosity ( < 0.01), pH and viscosity ( < 0.01), and saponification value and pH ( < 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.
食品强化一直是孟加拉国消除各种营养缺乏症的一种有效且经过验证的做法。本研究调查了孟加拉国广泛消费的三种类型（大豆油、葵花籽油和棕榈油）强化食用油的不同质量参数。维生素A分析表明，大多数油品牌（73%）的维生素A强化水平不符合孟加拉国标准与检测机构（BSTI）的标准（1.5 - 3.0毫克/100克）。大豆油、葵花籽油和棕榈油品牌的维生素A含量分别为0.13至2.06、0.92 - 1.34和0.99 - 1.31毫克/100克。品牌间的维生素A值也存在显著差异（P < 0.05）。考虑到大豆油、葵花籽油和棕榈油的重要化学质量参数，如酸值（0.31 - 0.93、0.31 - 0.56、0.39 - 0.81毫克氢氧化钾/克）、游离脂肪酸（0.15 - 0.46、0.15 - 0.28、0.2 - 0.41%）、皂化值（188.64 - 196.35、186.53 - 188、197.05 - 199.86毫克氢氧化钾/克）和过氧化值（0.06 - 2.9、0.65 - 1.58、1.35 - 1.75毫当量氧/千克），大多数样品被发现符合食品法典委员会和BSTI的可接受范围。所有品牌的物理质量参数（密度、比重、pH值、粘度、烟点、颜色和折光率）均符合食品法典委员会标准。对各种物理和化学质量参数在0.01和0.05显著性水平上进行了显著相关性分析。值得注意的是，发现维生素A与过氧化值之间存在显著相关性（P < 0.01），碘值与粘度之间存在显著相关性（P < 0.01），皂化值与粘度之间存在显著相关性（P < 0.01），pH值与粘度之间存在显著相关性（P < 0.01），以及皂化值与pH值之间存在显著相关性（P < 0.05）。总之，尽管大多数强化食用油品牌的维生素A状况不佳，但大多数油的关键质量指标（碘值除外）在食品法典委员会和BSTI标准限值内，可供人类食用。
