Physicochemical Characteristics and Vitamin A Fortification Levels of Refined Edible Oils Available in the Markets of Ouagadougou, Burkina Faso.

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Résumé

Edible oils are vital constituents that provide energy and serve as a carrier of fat-soluble vitamins such as vitamin A. This article aims to evaluate the physicochemical properties and assess the vitamin A content of 45 edible oil samples (37 of palm oil and 8 of cotton seed oil) sold in five markets in Ouagadougou, Burkina Faso. A retinol palmitate standard was used as a control sample for vitamin A content assessment. The physicochemical properties, including the moisture content, acid value, peroxide value, saponification value, and mineral oils content, were determined according to the International Organization for Standardization. Vitamin A levels were assessed by the High-Performance Liquid Chromatography method. The average values of moisture, acid, peroxide contents, and vitamin A were 0.09%, 0.53 mg KOH/g, 6.24 ± 2.92 meq O2/kg, and 6.70 ± 14.26 mg of Vit A/Kg, respectively. Our samples were soap and mineral oils free. However, several samples did not comply with Codex Alimentarius standards for water content (4.44%), acid peroxide values (10%), and vitamin A levels (80%).

Mots-clés

Peroxide value, Food science, Saponification value, Vitamin, Chemistry, Acid value, Moisture, Iodine value, Organic chemistry, Biochemistry