Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia
Abstract Objective Edible 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...
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doaj-0122e7079d5a4c0bb5bed993e3cd778c2020-12-06T12:47:42ZengBMCBMC Research Notes1756-05002019-12-011211510.1186/s13104-019-4831-xAssessment of quality of edible vegetable oils accessed in Gondar City, Northwest EthiopiaYonnas Adugna Negash0Dagnachew Eyachew Amare1Bikes Destaw Bitew2Henok Dagne3Department of Environmental and Occupational Health & Safety, Institute of Public Health, College of Medicine and Health Sciences, University of GondarDepartment of Environmental and Occupational Health & Safety, Institute of Public Health, College of Medicine and Health Sciences, University of GondarDepartment of Environmental and Occupational Health & Safety, Institute of Public Health, College of Medicine and Health Sciences, University of GondarDepartment of Environmental and Occupational Health & Safety, Institute of Public Health, College of Medicine and Health Sciences, University of GondarAbstract Objective Edible 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). Results The 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.https://doi.org/10.1186/s13104-019-4831-xEdible vegetable oilImportedLocally madeQuality parameters |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yonnas Adugna Negash Dagnachew Eyachew Amare Bikes Destaw Bitew Henok Dagne |
spellingShingle |
Yonnas Adugna Negash Dagnachew Eyachew Amare Bikes Destaw Bitew Henok Dagne Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia BMC Research Notes Edible vegetable oil Imported Locally made Quality parameters |
author_facet |
Yonnas Adugna Negash Dagnachew Eyachew Amare Bikes Destaw Bitew Henok Dagne |
author_sort |
Yonnas Adugna Negash |
title |
Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia |
title_short |
Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia |
title_full |
Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia |
title_fullStr |
Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia |
title_full_unstemmed |
Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia |
title_sort |
assessment of quality of edible vegetable oils accessed in gondar city, northwest ethiopia |
publisher |
BMC |
series |
BMC Research Notes |
issn |
1756-0500 |
publishDate |
2019-12-01 |
description |
Abstract Objective Edible 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). Results The 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. |
topic |
Edible vegetable oil Imported Locally made Quality parameters |
url |
https://doi.org/10.1186/s13104-019-4831-x |
work_keys_str_mv |
AT yonnasadugnanegash assessmentofqualityofediblevegetableoilsaccessedingondarcitynorthwestethiopia AT dagnacheweyachewamare assessmentofqualityofediblevegetableoilsaccessedingondarcitynorthwestethiopia AT bikesdestawbitew assessmentofqualityofediblevegetableoilsaccessedingondarcitynorthwestethiopia AT henokdagne assessmentofqualityofediblevegetableoilsaccessedingondarcitynorthwestethiopia |
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