Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact.

Nuri Andarwulan,Dwi Fitriani,Arnaud Laillou,Drajat Martianto,Purwiyatno Hariyadi,Desty Gitapratiwi,Regina Moench-Pfanner

doi:10.3390/nu6115051

Abstract

Unbranded palm cooking oil has been fortified for several years and can be found in the market with different oxidation levels. This study aimed to investigate the stability and shelf life of unbranded, bulk, vitamin A-fortified palm oils with the most commonly observed oxidation levels in Indonesia. Three types of cooking oils were tested: (i) cooking oil with a peroxide value (PV) below 2 mEq O2/kg (PO1); (ii) cooking oil with a PV around 4 mEq O2/kg (PO2); and (iii) cooking oil with a PV around 9 mEq O2/kg (PO3). The oil shelf life was determined by using accelerated shelf life testing (ASLT), where the product was stored at 60, 75 and 90 °C, and then PV, free fatty acid and vitamin A concentration in the oil samples were measured. The results showed that PO1 had a shelf life of between 2–3 months, while PO2’s shelf life was a few weeks and PO3’s only a few days. Even given those varying shelf lives, the vitamin A loss in the oils was still acceptable, at around 10%. However, the short shelf life of highly oxidized cooking oil, such as PO3, might negatively impact health, due to the potential increase of free radicals of the lipid peroxidation in the oil. Based on the results, the Indonesian government should prohibit the sale of highly-oxidized cooking oil. In addition, government authorities should promote and endorse the fortification of only cooking oil with low peroxide levels to ensure that fortification is not associated with any health issues associated with high oxidation levels of the cooking oil.

Highlights

Indonesia is a leading global supplier of cooking oil [1]
Our study found that cooking oils in Indonesia have a shelf life between three days and three months before they reach the peroxide value (PV) standard of less than 10 mEq O2/kg for cooking oil, as recommended by the appendix of the Codex Alimentarius [14]
Indonesia has the potential to reach its entire population with cooking oil fortified with vitamin A, even its most vulnerable groups in need of this important vitamin

Summary

Introduction

Indonesia is a leading global supplier of cooking oil [1]. Fortification of unbranded cooking oil has proven to be the most suitable food vehicle to increase vitamin A intake on a pilot and large-scale basis in Indonesia [2]. As highlighted by Soekirman et al [1], most of the cooking oil industry in Indonesia has expressed a desire to start fortification of cooking oil, since the additional cost to the industry is limited (US$1.71/Metric Tonnes). Even as cooking oil fortification with retinyl palmitate is recognized as cost-effective and simple to implement [3], the quality of cooking oil (assessed by peroxide values) prior to fortification has been highlighted in a recent study from Egypt [4] as a potential barrier to ensuring the stability of retinyl palmitate. Vitamin A oxidizes faster and loses its activity in the presence of highly-oxidized oils (with a high level of peroxide) [5]

Objectives

Discussion

Conclusion