Comparison of Nutritional Quality and Storage Stability of β-Carotene Fortified Soybean Oil and Olive Oil


  • Salma Ahmed Applied Nutrition Research Section, Institute of Nutrition and Food Science, Bangladesh Council of Scientific and Industrial Research (BCSIR), Bangladesh
  • Paroma Arefin Food Toxicology Research Section, Bangladesh Council of Scientific and Industrial Research (BCSIR), Bangladesh
  • Kanika Mondal Applied Nutrition Research Section, Institute of Nutrition and Food Science, Bangladesh Council of Scientific and Industrial Research (BCSIR), Bangladesh
  • Md Abdus Satter Miah Cereal Technology Research Section, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Bangladesh


β-carotene, olive oil, soybean oil, acid value, peroxide value


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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How to Cite

Ahmed, S., Arefin, P., Mondal, K., & Miah, M. A. S. (2023). Comparison of Nutritional Quality and Storage Stability of β-Carotene Fortified Soybean Oil and Olive Oil: Tropical Journal of Natural Product Research (TJNPR), 7(3), 2487–2491. Retrieved from