Comprehensive Stability Study of Vitamin D3 in Aqueous Solutions and Liquid Commercial Products

Abstract

Vitamin D3 has numerous beneficial effects, such as musculoskeletal, immunomodulatory, and neuroprotective. However, its instability is the main obstacle to formulating quality products. Despite increased attention and growing use, data on vitamin D3 stability is scarce because data from individual studies is inconclusive and mostly qualitative. Therefore, we have systematically investigated the influence of various factors (temperature, light, oxygen, pH, concentration, and metal ions) on its stability in aqueous media using a stability-indicating HPLC-UV method. First-order kinetics fitted its degradation under all tested conditions except light and oxygen. In both cases, the established models in chemical kinetics were inappropriate and upgraded with the Weibull model. Metal ions and acidic conditions had the main destabilizing effect on vitamin D3 in aqueous media, but these solutions were successfully stabilized after the addition of ethylenediaminetetraacetic acid (EDTA), ascorbic acid, and citric acid, individually and in combination. EDTA showed the most significant stabilizing effect. Synergism among antioxidants was not observed. Our findings on vitamin D3 instability in aqueous media also correlated with its instability in commercial products. Vitamin D3 aqueous products require proper stabilization, thereby signifying the importance and contribution of the obtained results to the formulation of stable and quality products.

A Synthesis Review of Vitamins Involved in the Fight against Covid‐19

“…The stability of vitamin D 3 suffers a great deal in aqueous media and, thus, vitamin D 3 medicines and supplements have shorter shelf lives of one to two years. Various factors such as exposure to light, humidity, oxygen, temperature, and pH are responsible [133]. However, vitamin D shows some degree of stability when it comes to oxidation and acid, and the stability suffers under various factors such as light, pH, storage time, temperature, and humidity [134].…”

Vitamin D – an alimentary factor in the prevention of diseases caused by its deficiency

“…В ходе исследования влияния различных факторов (температура, свет, кислород, pH, концентрация и ионы металлов) на стабильность витамина D 3 в водной среде было установлено, что основное дестабилизирующее действие на витамин D 3 оказывают ионы металлов и кислотность среды [37]. Добавление комплексообразователя этиленди-3 https://portal.eaeunion.org/.…”

“…аминтетрауксусной кислоты (ЭДТА), аскорбиновой и лимонной кислоты по отдельности или в комбинации оказывало стабилизирующее действие, которое было максимально в случае ЭДТА [37]. Во всех испытанных составах на масляной основе витамин D 3 был стабилен, степень его разложения через 6 мес.…”

“…Во всех испытанных составах на масляной основе витамин D 3 был стабилен, степень его разложения через 6 мес. хранения при повышенной температуре не превышала 10%, важным фактором стабильности витамина было качество масла [37]. Был сделан вывод, что используемый растворитель является основным фактором, способствующим стабилизации витамина D 3 .…”

Vitamin D3 Bioaccessibility from Supplements and Foods—Gastric pH Effect Using a Static In Vitro Gastrointestinal Model

“…pH variation is another critical factor that might impact the final bioaccessibility of vitamin D 3 . A lower pH has been shown to lead to a decreasing stability of vitamin D 3 [ 23 ]. Vitamin D 3 is isomerised to isotachysterol at acidic pH [ 24 ].…”