Stability of Vitamin A in Bolivian Fortified Cooking Oil

Abstract

Fortification of a commonly consumed food is often an effective and relatively inexpensive method to alleviate the problem of human vitamin A deficiency. However, among the problems associated with food fortification, stability of the nutrient in the food vehicle must be considered. We tested stability of vitamin A (retinyl palmitate) in commercially available fortified cooking oil from Bolivia under parameters of storage time, temperature and humidity, and light exposure, in both opaque and translucent original containers. Containers of fortified soybean oil were incubated for 36 weeks in chambers maintained at either 40C (75% relative humidity) or 25C (60% relative humidity), at light intensity 2400 lux. At intervals, samples were withdrawn and analyzed by HPLC. All samples showed similar concentrations of vitamin A (32 to 50 ug retinyl palmitate per mL oil) at the beginning of the trial. After 4 weeks (maximum commercial turnover time of the oil), vitamin A content of the samples in translucent containers had decreased to 21% (25C) or 9% (40C) of initial values; however, samples in opaque containers retained 62 to 68% of initial vitamin A. Samples in opaque containers retained 62% (at 25C) or 50% (at 40C) of vitamin A for 17 weeks of treatment.

Thermal Stability and Kinetic Study on Thermal Degradation of Vitamin D3 in Fortified Canola Oil

“…The effect of initial quality of the oil on fortification was studied by some workers previously. Viana, Boy, Boutilier, Furr, and Craft () and Andarwulan et al. () found that initial PV of the oil had an important effect on stability of vitamin A during the shelf life.…”

“…The effect of initial quality of the oil on fortification was studied by some workers previously. Viana, Boy, Boutilier, Furr, and Craft (2007) and Andarwulan et al (2014) found that initial PV of the oil had an important effect on stability of vitamin A during the shelf life. Hemery et al (2015) also suggested that oils with a good initial quality should only be used in fortification of cooking oil with vitamins A and D. Since fatty acid composition of the oils (Choe & Min, 2006), PV, secondary oxidative products, acidic value, and antioxidant component are effective factors on oxidation potential of the oil during cooking; the fatty acid composition, oxidative indexes, and antioxidant activity were assessed, and results are shown in Table 1 and 2, respectively.…”

The stability of vitamin A in fortified palm olein during extended storage and thermal treatment

“…A PV level of <2 meq kg À1 has been proposed as a key parameter at the time of production . Concomitantly, the quality of vegetable oil (assessed by PV) prior to fortification has been shown to have a dramatic effect on the stability of retinyl palmitate (Andarwulan et al, 2014); the same authors have shown that where a vegetable oil is oxidised through elevated levels of peroxides, it will significantly impact the loss of vitamin A (Viana et al, 2007;Pignitter et al, 2014a). Hydroperoxides are very unstable and decompose into a series of aldehydes, ketones, hydrocarbons, alcohols and many more reaction products as the oil oxidation process continues.…”

Quality of Vegetable Oil Prior to Fortification Is an Important Criteria to Achieve a Health Impact

“…The oxidation level greatly interacts with the stability of vitamin A added to the oil. Vitamin A oxidizes faster and loses its activity in the presence of highly-oxidized oils (with a high level of peroxide) [ 5 ].…”