TITLE:
Evaluation of the Nutritional Quality of Red and Refined Palm Oils Marketed in Yamoussoukro (Côte d’Ivoire)
AUTHORS:
Behibolo A. Yoboue, Koffi Diallo, Issiaka Diomande, Gnomblesson G. Tiahou, Nogbou E. Assidjo
KEYWORDS:
Nutritional, Quality, Palm Oil
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.2,
February
9,
2022
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 O2/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.