Stability of vitamin A (retinol) in fats/oils
2007
Habibullah (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry) | Abbas, M. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Human Nutrition) | Shah, H.U. | Ateeq-ur-Rehman
The quality of locally available Ghee and oils was investigated at the department of Agricultural Chemistry, NWFP Agricultural University, Peshawar, Pakistan during May - October 2005. Different brands of Ghee i.e. Shama Banaspati, Kohinoor Banaspati and Fauji Banaspati and Oil (Handi Cooking Oil) were analyzed for vitamin A contents and quality parameters (acid and iodine values). Analysis of data resealed that Handi Cooking Oil had maximum content of vitamin A (156.5 mug kg-1) followed by Gulab Banaspati Ghee (91.4 mug kg-1). The lowest vitamin A content was found in Shama Banaspati (73.8 mug kg-1). Mean values of the data indicated that the acid and iodine values were in the range of 0.9 to 2.7 mg g-1 and 5.3 to 11.2 g g-1, respectively. On exposure to ambient condition (for 7 days at 25-38 degree C and 38-51% humidity under incandescent bulb), the maximum degradation of retinol level was found in Handi Cooking Oil. Analytical analysis of f ree fatty acid and iodine value indicated that the exposure affected the quality of ghee especially of Fauji Banaspati, which might be due to the short chain fatty acid and unsaturation.
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