Evaluation of quality and vitamin a fortification level of soybean oil available in Bangladesh

Abstract

Soybean oil is the most commonly used cooking oils in household and food industries of Bangladesh. Fortification of soybean oil with vitamin A is used as an effective strategy to deliver vitamin A among deficient populations. Quality of such commercial soybean oil and vitamin A fortification level is an important concern for Bangladesh. In this study, the quality of soybean oil was investigated by determination of physicochemical characteristics and vitamin A fortification level of seven branded (A, B, C, D, E, F, G) and three non-branded (H, I, J) soybean oil available in the retail market of Chattogram, Bangladesh. Moisture content, Refractive index, Free Fatty Acid Value and Peroxide Value of branded and local soybean oils were found in the range of 0.22-0.51 %, 1.455-1.458, 0.0376-0.3008 % and 0.67-8 meq/Kg, respectively. Results were compared with Bangladesh Standards and Testing Institution (BSTI) standard. The Brand G soybean oil was better compared to others in terms of lower free fatty acid and peroxide content that indicates having good quality for consumption. Peroxide Value of non-branded soybean oil exceeded the limits of BSTI standard. This indicates higher rancidity of non-branded soybean oil. The level of Vitamin A in branded soybean oil was found within the range of 0.93±0.03 to 1.35±0.02 g/kg, wherein non-branded soybean oil it was ranged from 0.70±0.12 to 1.12±0.09 g/kg. Among all the soybean oils investigated brand D possess the highest position in nutritional quality because of its high level of vitamin A. Results of this study will help the consumers in selecting good quality soybean oil for cooking and industrial uses.