Material Contact and Environmental Effects on Vitamin A Fortified Vegetable Frying Oil

Abstract

Observations about the impact of environmental parameters and time, on fortified vegetable oil, using typical commercial grade linear low density polyethylene (LLDPE) packaging during typical shelf-life conditions, are minimal. We tested the long-term (12 months) impact of temperature and illuminance (light: 100 to 150 lux and darkness <1 lux) on refined bleached deodorized palm olein (RBDPOL), fortified with vitamin A, and without antioxidant. Results showed degradation of fortified RBDPOL with 70 ppm vitamin A was approximately 19% at 18-22oC in Light, 18% at 18-22oC in Darkness, 38% at 32-33oC in light and 24% 32-33oC in darkness. A similar trend was observed at 45 ppm vitamin A. Exposure to both heat and light impacted vitamin A degradation, but was primarily attributed to prolonged exposure at elevated temperature, irrespective of the packaging material. This short study validates extensive research by Silalahi et al., (2017), doi:10.1111/ijfs.13462 on the impact of environmental effects of fortified vegetable frying oil, during extensive storage life periods.

Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention

“…When selecting a particular edible oil, studies have found the fatty acid composition alone cannot predict thermal oxidation stability of oils accurately, since factors such as minor lipid class components do substantially effect oil degradation (Pradipta et al, 2018; Silalahi et al, 2017; Wening et al, 2020). In this regard, MSO is known to contain high tocopherol levels (Anwar et al, 2006; Nadeem & Imran, 2016), where the majority of tocopherol are typically: α‐ and ɣ‐ form (Anwar et al, 2003).…”