Abstract

Md. Awlad Hossain Babu, Nargish Marjhan, Md. Abdul Mannan*, Mohammad Nazrul Islam and Md. Khairul Alam

ABSTRACT

Edible olive oils are prone to quality deterioration through oxidation and microbial degradation resulting in nutritional loss and off-flavors. Quality deterioration may contribute to the formation of oxidation products that are reactive and toxic, which ultimately pose health risks including cancer and inflammation. In Bangladesh, most of the populations are laying value the poverty line. They use of cheap oil for their daily cooking, long term use of such oil may cause myocardial infraction, dyslipidemia, obesity, etc. They don’t know the quality of edible oil in Bangladesh. Now days, peoples are very aware about their health risk. That’s why, the edible olive oil is the most preferred available type of vegetable oil among the elite society of Bangladesh with the respective health benefit. It is needed to know the quality of edible olive oil available in Bangladesh. In this research ten different brand of olive oil were collected from super shop of Dhaka, Bangladesh for assessment. The study was conducted in the biochemistry laboratory of Hamdard University Bangladesh. To assay the quality of edible olive oil, several physiochemical parameters e.g., color, odor, specific gravity, viscosity, moisture content, saponification value, and peroxide value were measured according to the AOAC (Association of Official Analytical Chemists) method. The result of this research revealed that the color of 60% samples were golden yellow and remaining 40% samples were light golden. The odor of all samples was fruity smell during analysis. Moister content was 0.09 – 0.12%, specific gravity was 0.825 gm/ml to 0.884 gm/ml, Acid value was 0.38 - 0.83 mgKOH/g, peroxide value was 14.66-19.53 meq O2/kg and saponification value of samples of edible olive oil of this study showed from 187.66 to 195.66 mgKOH/g. These physiochemical parameters indicated that the samples of edible olive oil were fulfilled the basic quality of edible oil.