The Environmental effects on fortified palm olein in the Anthropocene

Abstract

Until now, no literature exists to explain about the impact of time, and environmental parameters, when using typical commercial grade transparent linear low density polyethylene (LLDPE) packaging for protecting vegetable cooking oil during typical shelf-life conditions. We tested long-term 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. Results showed degradation of fortified RBDPOL with 70 ppm vitamin A was approximately 15% at 18-22oC in Light, 10% at 18-22oC in Darkness, 19% at 32-33oC in light and 17% 32-33oC in darkness. Similar trend was observed at 45 ppm vitamin A. Exposure to heat and light impacted vitamin A degradation, but is primarily attributed to temperature, irrespective of packaging. This investigation builds on our previous work (Silalahi et al., 2017), and confirms the impact of challenging environmental conditions on vegetable cooking oil shelf-life over long time periods.

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

“…Described previously [5,6], preparations of RBDPOL and vitamin A 1.0 mio IU (retinyl palmitate) were assembled in laboratory conditions at concentrations of 70 IU g-1 and 45 IU g-1, at two temperature ranges; first 18-22 o C, and 32-33°C, for a total duration of twelve months [21,22,25]. and illuminance were determined by the same methods described above and previous [6].…”

“…Edible oil fortification, is a potentially useful means of expanding the present reach of vitamin A [6] But, stability is shown to be problematic in some environments [8,5]. Factors such as acidity, moisture, ultraviolet light, oxygen and heat are well established causes [9 -13].…”

“…Although, others [5] previously considered the effects of differing packaging materials on vitamin A degradation, the longest experimental design that we are aware of was only for six months [6]. No literature exists to explain the effect of illuminance on fortified vegetable oil using commercial packaging materials beyond six months in typical environmental shelf-life conditions.…”

“…Refined Bleached Deodorised Palm Olein (RBDPOL) was used and preferred for its superior oxidative stability. Antioxidants were excluded [20,5,6].…”

Polar compounds: a quantitative indicator for life cycle assessment during protracted semi‐continuous deep fat frying simulation

“…Contrary, the higher saturated fatty acids increase thermal oxidation stability (Matthäus, 2007). But, while fatty acid composition will be needed for initial indication, when selecting a suitable frying oil, some studies have found fatty acid composition alone cannot predict thermal oxidation stability of frying oils accurately, since other factors such as minor components can affect frying oil degradation (Przybylski et al, 2013; Weisshaar, 2014; Silalahi et al, 2017; Pradipta et al, 2018; Andayani et al, 2020).…”