Comparison of Nutritional Quality and Storage Stability of β-Carotene Fortified Soybean Oil and Olive Oil http://www.doi.org/10.26538/tjnpr/v7i3.3
Article Sidebar
Main Article Content
Abstract
Edible oils have made a significant contribution to people's diets by providing a valuable source of energy as well as a good source of protein, lipids, and fatty acids for nutrition. Additionally, these oils have helped to heal damaged tissues and produce new cells, in addition to being a good source of nutrition. Since vegetable oil is a frequent source of vital fat and is high in energy, polyunsaturated fatty acids, and vitamin E, it makes perfect sense to use vegetable oil as a vehicle for administering a vitamin A or beta-carotene supplement. The aim of the present study was to develop methods that to add β-carotene to soybean oil and olive oil. These methods are based on simple and inexpensive technologies. We have investigated the stability criteria of the prepared oils, including their moisture content, acid value, peroxide value, and beta-carotene content, during a period of one-year storage. According to the results of our study, olive oil is superior to soybean oil in terms of its stability and ability to retain beta-carotene. The content and stability studies of the oil indicates that daily ingestion of small quantities of the produced oils can assist in the prevention and/or mitigation of vitamin A deficiency, which is a problem that affects the public health of a number of countries as well as the health of particular people all over the world.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Negash YA, Amare DE, Bitew BD, Dagne H. Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia. BMC Res Notes. 2019;12(1):1-5. doi:10.1186/s13104-019-4831-x
Borguini RG, Pacheco S, Chávez DWH, Couto GA, Wilhelm AE, Santiago MCP de A, Do Nascimento L da S de M, de Jesus MSC, Godoy RL de O. Carotenoid extraction using edible vegetable oil: An enriched provitamin a product. Sci Agric. 2020;78(5):1-11. doi:10.1590/1678-992x-2019-0332
Dutra-de-Oliveira JE, Leonardo IR, Jordão AA, Vannucchi H, Duarte Fávaro RM. Absorption, by Humans, of β-carotene from fortified soybean oil added to rice: Effect of heat treatment. J Am Coll Nutr. 1998;17(4):361-365. doi:10.1080/07315724.1998.10718776
Keller H, Vucea V, Slaughter SE, Jager-Wittenaar H, Lengyel C, Ottery FD, Carrier N. Prevalence of Malnutrition or Risk in Residents in Long Term Care: Comparison of Four Tools. J Nutr Gerontol Geriatr. 2019;38(4):329-344. doi:10.1080/21551197.2019.1640165
Rasheed S, Woods RT. Malnutrition and Associated Clinical Outcomes in Hospitalized Patients Aged 60 and Older: An Observational Study in Rural Wales. J Nutr Gerontol Geriatr. 2013;32(1):71-80. doi:10.1080/21551197.2012.753772
Ntsama PM, Tsafack JJT, Medoua GN, Mbofung CMF. Preparation of Ready to Use Supplementary Food for Treating Moderate Acute Malnutrition in Children Aged 6 to 59 Months. IRA-International J Appl Sci (ISSN 2455-4499). 2020;14(3):22. doi:10.21013/jas.v14.n3.p1
7Rémond D, Shahar DR, Gille D, Pinto P, Kachal J, Peyron MA, Dos Santos CN, Walther B, Bordoni A, Dupont D, Tomás-Cobos L, Vergères G. Understanding the gastrointestinal tract of the elderly to develop dietary solutions that prevent malnutrition. Oncotarget. 2015;6(16):13858-13898. doi:10.18632/oncotarget.4030
Volkert D, Beck AM, Cederholm T, Cereda E, Cruz-Jentoft A, Goisser S, dde Groot L, Großhauser F, Kiesswetter E, Norman K, Pourhassan M, Reinders I, Roberts HC, Rolland Y, Schneider SM, Sieber CC, Thiem U, Visser M, Wijnhoven HAH, Wirth R. Management of malnutrition in older patients—current approaches, evidence and open questions. J Clin Med. 2019;8(7). doi:10.3390/jcm8070974
Nishioka S, Matsushita T, Yamanouchi A, Okazaki Y, Oishi K, Nishioka E, Mori N, Tokunaga Y, Onizuka S. Prevalence and Associated Factors of Coexistence of Malnutrition and Sarcopenia in Geriatric Rehabilitation. Nutrients. 2021;13(11):3745. doi:10.3390/nu13113745
Meléndez-Martínez AJ, Mandić AI, Bantis F, Böhm V, Borge GIA, Brnčić M, Bysted A, Cano MP, Dias MG, Elgersma A, Fikselová M, García-Alonso J, Giuffrida D, Gonçalves VSS, Hornero-Méndez D, Kljak K, Lavelli V, Manganaris GA, Mapelli- Brahm P, Marounek M, OlmedillaAlonso B, Periago-Castón MJ, Pintea A, Sheehan JJ, Tumbas Šaponjac V, Valšíková-Frey M, Meulebroek L Van, O’Brien N. A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs. Crit Rev Food Sci Nutr. 2020;0(0):1-51. doi:10.1080/10408398.2020.1867959
Houshia OJ, Abueid M, Zaid O, Shqair H, Zaid M, Nashariti W, Noor B, Al-Rimwai F. Alteration of Nabali Baladi Extra Virgin Olive Oil (EVOO) chemical parameters as a function of air and sunlight exposure. OCL - Oilseeds fats, Crop Lipids. 2019;26(4). doi:10.1051/ocl/2019036
Strobel M, Tinz J, Biesalski HK. The importance of β- carotene as a source of vitamin A with special regard to pregnant and breastfeeding women. Eur J Nutr. 2007;46(SUPPL. 1):1-20. doi:10.1007/s00394-007-1001-z
Ciccone MM, Cortese F, Gesualdo M, Carbonara S, Zito A, Ricci G, De Pascalis F, Scicchitano P, Riccioni G. Dietary intake of carotenoids and their antioxidant and antiinflammatory effects in cardiovascular care. Mediators Inflamm. 2013;2013. doi:10.1155/2013/782137
Arumugam M, Raman M, Eagappan K. Formulation and storage stability of beta carotene enriched vitamin d3 and omega 3 fortified cold pressed virgin coconut oil. Int J Pharm Pharm Sci. 2014;6(8):112-116.
Singh R, Rastogi S, Dwivedi UN, Coates LM, Hofman PJ, Johnson GI, Mia M, Mondal M, Haque T, Shafique M, Ibrahim M, Helali M, Biswas S, Ittafaqul M, Mortuza MG, Al-Amin M, Naher M, Alam SK. Phenylpropanoid Metabolism in Ripening Fruits. Compr Rev Food Sci Food Saf. 2010;9(4):398-416. doi:10.1111/j.1541- 4337.2010.00116.x
Arumugam M, Raman M, Eagappan K. Innovare Academic Sciences Formulation And Storage Stability Of Beta Carotene Enriched Vitamin D3 and Omega 3 Fortified Cold Pressed Virgin Coconut Oil. 2014;6(8).
Arefin P, Ahmed S, Habib MS, Sadiq ZA, Boby F, Dey SS, AbdurRahim M, Ashraf T, Islam S, Arefin MS, Miah MAS, Ibrahim M. Assessment and Comparison of Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize Flour. Curr Res Nutr Food Sci. 2022;10(2):544-552. doi:10.12944/CRNFSJ.10.2.11
Arefin P, Amin R, As Sadiq MZ, Sandhani Dey S, Boby F, Parvaz MS, Sarkar MH, Habib MS, Alam AS, Ibrahim M. A Study of Effectiveness of Natural Coatings on the Shelf Life Extension of Tomatoes by the Observation of TomloxC Gene Expression. Biosci Biotechnol Res Asia. 2020;17(03):459- 465. doi:10.13005/bbra/2849
Ihegboro GO, Ononamadu CJ, Owolarafe TA, Kolawole R, Fadilu M, Aminu AM, Afor E, Ihegboro SN, Adebayo M, Abdullahi Y. Cytotoxicity Evaluation and the Free Radical Scavenging Activity of the Root Extracts of Calotropis procera. Trop J Nat Prod Res. 2022;6(December):2081-2086.
Chukwuma IF, Aniagboso KT, Atrogo BE, Ese UE, Ezeali O, Eze AU, Onuorah N, Onyishi ST, Titus BM, Ugwu EI. Activity of Ethanol Extract of Combretum paniculatum Leaves. Trop J Nat Prod Res. 2022;6(December):2035-2040.
Arefin P, Amin R, Sadiq ZA, Dey SS, Boby F, Sarkar MMH, Habib MS, Alam AS, Parvaz MS, Ibrahim M. Extension of Mango Shelf life by Aloe vera Coating and Gene Expression. Bangladesh J Nutr. 2019;32(December):11-13.
International Organization for Standardization (ISO) 660. Animal and vegetable fats and oils — Determination of acid value and acidity. Published online 2009.
Association of Official Analytical Chemists. Peroxide value of oils and fats 965.33.12. In: Official Methods of Analysis of AOAC International (17th Ed.). ; 2000.
Zhang N, Li Y, Wen S, Sun Y, Chen J, Gao Y, Sagymbek A, Yu X. Analytical methods for determining the peroxide value of edible oils: A mini-review. Food Chem. 2021;358(January):129834. doi:10.1016/j.foodchem.2021.129834
Talpur MY, Sherazi STH, Mahesar SA, Bhutto AA. A simplified UV spectrometric method for determination of peroxide value in thermally oxidized canola oil. Talanta. 2010;80(5):1823-1826. doi:10.1016/j.talanta.2009.10.028
Mahboubifar M, Yousefinejad S, Alizadeh M, Hemmateenejad B. Prediction of the acid value, peroxide value and the percentage of some fatty acids in edible oils during long heating time by chemometrics analysis of FTIRATR spectra. J Iran Chem Soc. 2016;13(12):2291-2299. doi:10.1007/s13738-016-0948-1
M. S, N. A, A. S. Determination of Carotenes. In: PlantMicrobe Interactions. Springer Protocols Handbooks. Humana; 2021. doi:https://doi.org/10.1007/978-1-0716- 1080-0_36
2Determination of Total Carotenoid and Beta-Carotene by Colorimetric Method. In: Practical Manual - Food Quality Testing and Evaluation. ; 2017:12-15.
Chakraborty D, Arefin P, Bhattacharjee SC, Hasan M, Sarkar R, Das S, Rahman S, Habib MS, Islam S, Jahan F, Ray G, Ferdous J, Farhana F, Islam MA, Mostafa M. Biological activity of Mesua ferrea (Nageswar) seed extracts: An in vitro and in silico study. Informatics Med Unlocked. Published online 2023:101166. doi:https://doi.org/10.1016/j.imu.2023.101166
Codex Alimentarius. Codex Standard for Named Vegetable Oils (CODEX-STAN 210 - 1999).; 1999