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
Keywords:
β-carotene, olive oil, soybean oil, acid value, peroxide valueAbstract
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.
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