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Evaluation of the Nutritional Quality of Red and Refined Palm Oils Marketed in Yamoussoukro (Côte d’Ivoire)
Laboratory of Industrial Synthesis Processes of Environment and New Energies (LAPISEN), Institut National Polytechnique Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
Laboratory of Nutrition and Food Security (LNSA), Nagui-Abrogoua University, Abidjan, Côte d’Ivoire
Laboratory of Medical Biochemistry, Unit of Training and Medical Research, Alassane Ouattara University (UAO), Bouaké, Côte d’Ivoire
Laboratory of Medical Biochemistry, Unit of Training and Medical Research, Alassane Ouattara University (UAO), Bouaké, Côte d’Ivoire
Laboratory of Industrial Synthesis Processes of Environment and New Energies (LAPISEN), Institut National Polytechnique Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
- 1 Laboratory of Industrial Synthesis Processes of Environment and New Energies (LAPISEN), Institut National Polytechnique Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
- 2 Laboratory of Nutrition and Food Security (LNSA), Nagui-Abrogoua University, Abidjan, Côte d’Ivoire
- 3 Laboratory of Medical Biochemistry, Unit of Training and Medical Research, Alassane Ouattara University (UAO), Bouaké, Côte d’Ivoire
- 4 Laboratory of Medical Biochemistry, Unit of Training and Medical Research, Alassane Ouattara University (UAO), Bouaké, Côte d’Ivoire
- 5 Laboratory of Industrial Synthesis Processes of Environment and New Energies (LAPISEN), Institut National Polytechnique Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
Food and Nutrition Sciences·Volume 13 (2022)·Pages 97–107·Published 9 February 2022·DOI10.4236/fns.2022.132010
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Abstract
In order to define the nutritional quality of commercialized red and refined palm oils, palm oil samples conditioned or not with aluminum foils were placed in solar radiation for four weeks. Each week, the levels of peroxides, free and unsaturated fatty acids and then vitamins A and E were determined. From these analyzes, the proportions of peroxides and free fatty acids increased with solar exposure time of the oils. These rates ranged from 0.11 to 24.00 meq O 2 /Kg (peroxides) and from 1.11 to 17.14 KOH/g (free fatty acids). Also , iodine index levels of palm oils decreased during sun exposure “95.11 - 3.22 g I/100 g”. In addition, vitamin A and E losses from palm oil samples increased with exposure time. These losses ranged from 0 % to 94.49% for vitamin A and from 0 % to 83.42% for vitamin E from the day of purchase of oils in the fourth week of sun exposure. However, the deterioration of nutritional quality was greater with red and refined palm oil samples unprotected with aluminum foils than those protected.
KeywordsNutritionalQualityPalm Oil
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