Determination of Cholesterol and β -Carotene Content in some Selected Edible Oils


Authors : Bereket Tesfaye , Alemayehu Abebaw, Meka Uma Reddy.

Volume/Issue : Volume 2 - 2017, Issue 7 - July

Google Scholar : https://goo.gl/6zF8L6

Scribd : https://goo.gl/YggA3k

Thomson Reuters ResearcherID : https://goo.gl/3bkzwv

Determination of cholesterol and beta carotene content in some selected edible oil samples were analyzed using double beam UV Vis spectroscopy technique at a wave length range 500nm and\ 445nm respectively. For the study, four edible oil samples were collected, two from palm oil variety (Viking and avena) and two from noug oil variety (selam and nur). The concentration of β-carotene and cholesterol content in four edible oil samples were determined. β-carotene content in Viking and avena oils which has 5.917 + 0.3395mg/l, 7.107 + 0.8083mg/l respectively, cholesterol content in Viking and avena oils which has 126.140 + 0.2598mg/l ,66.187 + 0.5838mg/l respectively and β-carotene content in selam and nur oils which has 8.587 + 0.2957mg/l ,5.220 + 0.2400mg/l respectively and cholesterol content in selam and nur oils which has 330.340± 0.7500mg/l ,125.290± 0.3122mg/l respectively reported. The result revealed that level of cholesterol and beta carotene contents in edible oil samples were in agreement with FAO/WHO recommended index.

Keywords : Beta carotene, Cholesterol, Edible oil, UV-Vis spectroscopy.

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