Loss of vitamin A in fortified edible oils and ghee during cooking in asian traditional style

Abstract

Vitamin 'A' is essential for normal growth and its deficiency causes night blindness, affects the regulatory function of skin and reduces the general resistance of organism to infection. This deficiency does not occur by using balanced diet or by fortification of staple food with appropriate amount of Vitamin 'A'. In Pakistan vitamin 'A' fortification is done in vegetable ghee/cooking oil. It is generally assumed that fortified amount of vitamin 'A' is fully destroyed when the food is cooked at high temperature.The present study was focused to examine the effect of Pakistani traditional cooking style on the degree of destruction of vitamin 'A' mandatory fortified in the vegetable ghee/ cooking oils. The study indicates that there are some losses of Vitamin A of the fortified oils during cooking. However in case of deep fat frying destruction of added vitamin 'A' is more pronounced. The loss of vitamin 'A' was less than 50%, when the food was cooked in Pakistani style in case of all the cooking oils/ vegetable ghee. In prolonged frying conditions substantial amount of vitamin 'A' (45%) remains in the oil. Any how, this retention of vitamin 'A' is sufficient to meet the body requirements when oils/ ghee was fortified according to the prescribed Pakistan Pure Food Rules 1965 i.e. 33,000 IU per Kg.

Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (Capsicum annum L.)

“…However, in the case of fried chili, vitamin A could not be detected, possibly due to its fat soluble nature. Vitamin A might have leached out of the green chili into the frying medium (oil), thus was not detected in fried chilies (Akhtar et al, 2012 ). Several other authors have also confirmed the degradation of vitamin A at a temperature range of 130–140°C (Chen et al, 1995 ; Oke et al, 2018 ) and complete loss in frying (Omotosho, 2015 ).…”

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

“…Salah satu strategi untuk mengat asi fenomena ini adalah dengan fortifikasi vitamin A ke dalam bahan pangan. Fortifikasi miny ak dengan vitamin A telah dicanangkan dan dilakukan di berbagai negara seperti Thailand (Puysuwan et al, 2007), Nigeria (Oni, 2012), Pakistan (Akhtar et al, 2012), Uganda (Fiedler dan Afidra, 2010), dan Indonesia (A ndarwulan et al, 2014).…”

“…Sayangnya Akhtar et al (2012) menemukan bahwa proses pemasakan dapat berakibat pada hilangnya kandungan vitamin A dalam minyak terfortifikasi. Jumlah vit amin A yang hilang terkait dengan makin tingginya suhu yang digunak an dan lamanya proses pemasak an.…”