A Comparison of Retinyl Palmitate and Red Palm Oil  β-Carotene as Strategies to Address Vitamin A Deficiency

Souganidis, Ellie; Laillou, Arnaud; Leyvraz, Magali; Moench-Pfanner, Regina

doi:10.3390/nu5083257

Cited by 30 publications

(22 citation statements)

References 74 publications

(93 reference statements)

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“…In the livers the amount of beta‐carotene was from 1.12 g/g of tissue in group 3 to 5.38 g/g of tissue in the group 2, the results for group 3 corresponded statistically with the results of groups 0 and 4, while group 2 results matched group 1, were also higher than showed by De Souza et al (). This is particularly relevant in the context of Souganidis, Laillou, Leyvraz, and Moench‐Pfanner () research about red palm oil beta‐carotene role in preventing vitamin A deficiency and likewise the newest research by Loganathan, Subramaniam, Radhakrishnan, Choo, and Teng (), who showed the potential effectiveness of red palm oil to overcome vitamin A deficiency in children and pregnant woman as well as other beneficial effects on heart disease, diabetes, or reproduction in males and females.…”

Section: Resultsmentioning

confidence: 99%

Study on the influence of palm oil on blood and liver biochemical parameters, beta-carotene and tocochromanols content as well as antioxidant activity in rats

2018

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In the ongoing discussion on the health properties of palm oil, a study of the effect a diet supplemented with palm oil on blood and liver biochemical parameters, beta‐carotene and tocochromanols content as well as antioxidant activity was undertaken. Forty Wistar rats were randomly divided into five groups, fed with a diet supplemented with plant‐based frying commercial fat, palm oil, 7.5% palm oil and 2.5% concentrate from palm oil and 10% of rapeseed oil, respectively. After 21 days, blood samples and livers were collected to determine beta‐carotene and tocochromanols concentrations, antioxidant activity using DPPH* radical scavenging activity and TEAC methods, insulin, glucagon, serum triacyloglycerols and cholesterol levels, glucose in blood serum and glycogen in the livers. Research has shown valuable biological properties of palm oil in terms of plasma glucose, total cholesterol, low‐density lipoprotein (LDL) cholesterol, and triacylglycerol concentrations which was related to the high content of beta‐carotene and tocochromanols. Practical application Public concern over the health properties of palm oil has been growing. Therefore, this study supplements existing knowledge in this area based on experimental rat observations. In the presented research, plasma glucose was significantly reduced and no additional growth of total or LDL cholesterol, as well as triacylglycerol concentration, was observed after consuming a palm oil‐based diet. Palm oil was a good source of beta‐carotene and tocochromanols, which were preferentially distributed in rats’ livers. Bioavailability of vitamin E‐active compounds in palm oil supplemented rats’ livers was relatively high as compared to the rapeseed oil group, therefore this observation complements literature in the field of tocotrienols and tocopherols. Studies have not confirmed the harmful effect of palm oil on rats, however in depth human studies appear to be a promising direction for further research.

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Section: Resultsmentioning

confidence: 99%

Study on the influence of palm oil on blood and liver biochemical parameters, beta-carotene and tocochromanols content as well as antioxidant activity in rats

2018

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“…Achir et al (2010) mengamati bahwa laju degradasi β-k arot en akan meningkat seiring dengan tingginya suhu yang digunakan. Souganidis et al (2013) tumkan bahwa proses berulang akan mengurangi sifat antioksidan dari β-karoten dengan drastis. Selain itu trans-β-k arot en yang terdapat dalam minyak akan terdegradasi menjadi 13-cis dan 9-cis-β-karoten selama penggorengan.…”

Section: Retensi Vitamin a Dan β-Karoten Pada Minyak Goreng Curahunclassified

RETENSI FORTIFIKAN VITAMIN a DAN Β-Karoten DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN

Martianto¹,

Andarwulan²,

Putranda³

2018

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This study was carried out to ob tain information on fortificants (vitamin A and β-carotene) stab ility in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing β-carotene) 47.08 IU/g, vitamin A (Retinyl palmitate) 56.59 IU/g, combination A (targeted concentration of 30 IU β-carotene RPO and 15 IU vitamin A) 45.65 IU/g and combination B (targeted concentration of 15 IU β-carotene RPO and 30 IU vitamin A) 45.95 IU/g. These fortified oils were then used for shallow frying and sautéing (stir frying). Tofu was used in shallow frying and the oil was reused three times each day for several days. Meanwhile, b ean sprout was used for sautéing. The used oils after shallow frying was then analyzed for vitamin A and β-carotene retention, as well as its other characteristics such as peroxide value and free fatty acid (FFA) content. The sauted sprouts was also analyzed for its fortificants retention. The capacity of oil to retain vitamin A and β-carotene decreased over the repeated use in frying. During the first frying, the retention of fortificants was not significanly differrent (P=0.05). In the second and third frying, β-carotene was less retained than the vitamin A. Fortificant combination A and B had similar stab ility. The peroxide value of the oils increased until the second frying, then decreased. Starting the fourth use, the FFA percentage has not increased much hardly increased. The highest yield of fortificant in sautéed sprouts was vitamin A (63.37%), followed b y combination B (53.42%), combination A (50.60%), and RPO (34.86%). Sautéed sprout (150 g) contained fortificant contributing to the fulfillment of vitamin A adequacy of 32.71-92.93%.

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“…Sebagai upaya dalam pencegahan KVA di Indonesia, Pemerintah merevisi Standar Nasional Indonesia minyak goreng sawit (SNI-7709/2012) dengan mempersyaratkan fortifikasi vitamin A (BSN, 2012;Hasibuan dan Siahaan, 2014). Saat ini, beberapa perusahaan telah melakukan fortifikasi menggunakan vitamin A sintetik berupa retinol palmitat karena relatif stabil terhadap pemanasan (Martianto et al, 2009a;Boonme and Junyapraset, 2010;Souganidis et al, 2013;Hasibuan dan Siahaan, 2014). Dengan defenisi SNI-7709/2012 seperti yang ada sekarang ini maka program fortifikasi ini hanya bisa dilakukan dengan impor vitamin A. Jika standar (SNI) menghendaki bahwa minyak goreng sawit mengandung vitamin A setara dengan 45 IU, maka hal ini sebetulnya dapat dicapai tanpa harus dengan penambahan vitamin A sintetik (Hariyadi, 2013).…”

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Retention of Carotene and Retinyl Palmitate in Palm Cooking Oil and the Products Fried in the Oil

Hasibuan

2016

J. Penelitian Kelapa Sawit

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Fortification of vitamin A in the cooking oil needs to be revisited given that the used oil is palm oil and fortificant form of vitamin A or retinol palmitate have to be imported. On the other hand, palm oil contains carotene as pro-vitamin A and potentially as an alternative of fortificant. The aim of this study was to compare the retention of carotene to retinol palmitate in palm cooking oil and the products fried in the oil using deep frying at 150°C. Materials used as fried products were potatoes, tofu and chicken. The quality of cooking oil that determined were the fatty acid composition, water content, free fatty acid, peroxide value, color, retention of carotene and retinol palmitate. While the quality of the products fried in the oil that determined were water, fat, carotene and retinol palmitate content. The results of this study showed that fortificant (carotene and retinol palmitate) no significant difference to the quality of cooking oil except color, retention of carotene and retinol palmitate. Fortificants also showed no significant difference to the quality of fried products. Retention of carotene showed significantly decreased with increasing frying repeatedly, but had a higher retention and significantly different than retinol palmitate. Retention of carotene in the frying pan first, second, third, fourth and fifth were in the range of 86-89%, 83-89%, 80-83%, 77-80% and 77-80%, while retinol palmitate were 68-100%, 58-97%, 51-89%, 50-84%, and 40-75%. Thus, carotene can be used as an alternative of fortificant in the palm cooking oil.

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A Comparison of Retinyl Palmitate and Red Palm Oil β-Carotene as Strategies to Address Vitamin A Deficiency

Cited by 30 publications

References 74 publications

Study on the influence of palm oil on blood and liver biochemical parameters, beta-carotene and tocochromanols content as well as antioxidant activity in rats

Study on the influence of palm oil on blood and liver biochemical parameters, beta-carotene and tocochromanols content as well as antioxidant activity in rats

RETENSI FORTIFIKAN VITAMIN a DAN Β-Karoten DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN

Retention of Carotene and Retinyl Palmitate in Palm Cooking Oil and the Products Fried in the Oil

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