Chemical assessment of the quality of palm oil produced and sold in major markets in Orlu zone in Imo state, Nigeria
1 Department of Nutrition and Dietetics, University of Nigeria, Nsukka, Enugu state, Nigeria.
2 Department of Nursing Science, University of Nigeria, Enugu campus, Enugu State, Nigeria.
3 Department of Health and Human Performance, Oklahoma State University, Stillwater, OK, USA.
4 Manifest & Company Inc, Waterloo, Ontario, Canada.
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(02), 1025–1033
Publication history:
Received on 02 January 2024; revised on 11 February 2024; accepted on 14 February 2024
Abstract:
Background: This study assessed the quality of palm oil produced and sold in major markets in the Orlu senatorial zone in Imo state, Nigeria.
Methods: Three major markets each from different local governments in Orlu zone were visited and a total of forty-five (45) palm oil samples were procured and homogenized into three samples (Good, Fairly-good, and Bad samples). FFA, DOBI, PV, p-Anisidine, and beta-carotene levels of the oil were analyzed using standard methods. Data were analyzed using SPSS version 21 for means and standard deviation. Analysis of variance (ANOVA) was used to compare the means while Duncan's New Multiple range test was used to separate the means.
Results: The results obtained showed that the peroxide value (PV) of the palm oil sample ranged from 4.80 – 43.20 MeqO2/kg, Free fatty acid from 5.56 – 8.63%, p-Anisidine from 30.00 – 32.00Av, Deterioration of Bleachability Index, 0.12 – 0.18 and beta-carotene value, 2146.67 – 2516.6mg/kg. There were no significant differences (P > 0.05) found on the three palm oil samples assessed except in peroxide value which was observed to have a significant difference at P < 0.05.
Conclusion: From the result obtained, the ‘Fairly good and Bad sample’ was proved to be of low quality while the ‘Good sample’ was of good quality following the quality index considered in the study.
Keywords:
Palm oil; Free fatty acid; DOBI; Peroxide value; p-Anisidine; Beta-carotene
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