Abstract
Edible oils produced and consumed in Burkina Faso often do not meet established standards. The objective of this study was to evaluate the total gossypol level of refined cottonseeds oils and the oxidation state of crude peanut oils and refined cottonseeds oils in Burkina Faso to determine the impact on consumer health. A total of 61 samples including crude peanut oils and refined cottonseeds oils were collected in Ouagadougou, Bobo Dioulasso and surrounding areas. Total Gossypol and p-Anisidine value were determined by spectrophotometry. Peroxide value, acid value, soap residual value and mineral oils were determined by chemical methods. Total oxidation (Totox) value was determined by mathematical prediction. Overall, Gossypol total average of cottonseeds oils analyzed in this study was 0.032%. The p-Anisidine value average was 1.80 for refined cottonseeds oils and 11.65 for crude peanut oils. The Totox averages were respectively 19.37 and 28.36 for refined cottonseeds and crude peanut oils. The average peroxide values for refined cottonseeds oils and peanut crude oils were 8.52 and 8.33 mEq O2/Kg, respectively (p<0.05). The average acid values were 0.27 and 1.95 mg KOH/g for refined cottonseeds oils and crude peanut oils, respectively (p<0.05). None of the oils showed any mineral oil trace. The average residual soap values were respectively 1.47 and 8.32 ppm for peanut oils and cottonseeds oils (p<0.05). The majority values determined conformed to the Codex Alimentarius standard despite some cases of non-compliance. It is essential to improve the processes of oils production and conservation in order to have quality oils to guarantee the health of the consumer.
Highlights
Vegetable oils are foodstuffs that consist mainly of fatty acid glycerides of exclusively vegetable origin
For cottonseeds oils produced in Bobo Dioulasso, gossypol values range from 0.008 to 0.082% with an average of 0.039% (p
The oils produced in Bobo Dioulasso have the highest gossypol content
Summary
Vegetable oils are foodstuffs that consist mainly of fatty acid glycerides of exclusively vegetable origin. Vegetable oils have an indispensable role in the body (Fahy et al, 2005) In addition to their role as energy, structural and functional, vegetable oils are sources of essential fatty acids. These essential fatty acids cannot be synthesized by humans and animals and must be provided by the diet (Lecerf, 2010). Locally produced oils sold in markets are often exposed to conditions that do not all meet the standards established for this purpose (Zio et al, 2020). Bad conservation of these oils leads to
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