The stability of all-trans retinol and reactivity towards transition metals

Manan, F.; Guevara, L.V.; Ryley, J. W.

doi:10.1016/0308-8146(91)90018-j

Cited by 9 publications

(7 citation statements)

References 25 publications

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“…This result was supported by the findings of O'Brien and Roberton (1993), who reported that during the processing of macaroni, oven drying for 9–12 h at 50°C resulted in a 14% loss of vitamin A. Furthermore, the presence of iron could have accelerated the degradation of vitamin A in the rice noodle samples (Manan et al 1991; Manan and Ryley 1994; Wirakartakusumah and Hariyadi 1998; Pinkaew et al 2012), because iron can produce a catalytic effect on oxidative decomposition of vitamin A.…”

Section: Resultssupporting

confidence: 64%

Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

et al. 2014

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Rice noodles, which are widely consumed noodles in Southeast Asia, were evaluated as a potential carrier for fortificants such as vitamin A, folic acid, and iron. Because flour particle size was found to affect the noodle properties, this study was conducted to investigate the effect of five different particle sizes (≤63, 80, 100, 125, and 140 µm) of dry‐milled rice flour on the cooking quality, microstructure, texture, and sensory characteristics of the rice noodles. The retention of fortificant in the noodles at every stage of processing as affected by the flour particle size was also determined. It was found that the rice noodles produced from flour with the smallest particle size studied (≤63 µm) had the best quality and were the most liked by the consumers. In addition, the noodles had the most compact and regular structure, which could be attributed to having the most severely gelatinized starch. This starch would have caused the least leaching of the fortificant into the surrounding water during the boiling stage of the rice noodle processing. Retention of iron in the cooked fortified rice noodles prepared from flour with the smallest particle size was high at around 87%, whereas that of vitamin A and folic acid were below 15%. Because the losses of the fortificant from the rice noodles were mostly owing to the boiling process, further improvements of the rice noodle processing conditions are required for reduction of the vitamin losses.

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Section: Resultssupporting

confidence: 64%

Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

et al. 2014

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“…This second mechanism may be the reason for good RP stability in our triple fortified rice grains with ZnO and ZnCO 3 . However, the losses in either double fortified grains containing Fe would be expected to be higher if we had used a high solubility iron compound such as FeSO 4 instead of MGFP (Manan et al. , 1991).…”

Section: Resultsmentioning

confidence: 99%

“…However, after 18 weeks storage, the RP retention in the grains containing RP+MGFP+ZnSO 4 and in those containing RP+MGFP was significantly lower ( P < 0.005) at 53.8% and 72.4%, respectively (Table 3). Manan et al. (1991) studied the influence of mineral fortification on the stability of all trans retinol in a microcrystalline cellulose model system stored at an a w of 0.42 and a temperature of 30 °C.…”

Section: Resultsmentioning

confidence: 99%

“…The investigators suggested that these results could be due to the greater ionic mobility of Fe and copper in addition to lower solubility characteristic of the Zn (ZnO) and calcium (CaCO 3 ) compounds, which had been used. Our findings with respect to the good RP stability in the rice grains dual fortified with RP+Zn (ZnSO 4 , ZnO and ZnCO 3 ) as well as the significant degradation with MGFP are in line with the results of Manan et al. (1991).…”

Section: Resultsmentioning

confidence: 99%

“…Adding VA is technically more challenging due its sensitivity to processing and storage losses especially in the presence of Fe. The many double bonds in the structure of retinol are sensitive to degradation in the presence of oxygen, ultraviolet light, heat and low pH (Wirakartakusumah & Hariyadi, 1998), and the degradation is accelerated in the presence of Fe (Manan et al. , 1991).…”

Section: Introductionmentioning

confidence: 99%

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Vitamin A stability in triple fortified extruded, artificial rice grains containing iron, zinc and vitamin A

Pinkaew¹,

Wegmüller

Hurrell

2012

Int J of Food Sci Tech

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Multi-micronutrient-fortified rice could be an effective and sustainable approach to combat micronutrient deficiencies. We produced hot-extruded artificial rice grains fortified with 10 mg iron (as micronised ground ferric pyrophosphate), 5 mg zinc (as oxide, sulphate or carbonate) and 750 lg vitamin A ⁄ g [as retinyl palmitate (RP)] and measured RP stability. The rice was designed to be mixed 1:200 with natural rice. Mean RP losses were 5.3% during extrusion, 28.5% during storage and 9.8% during cooking. Storage losses after 18 weeks at 30°C in plastic packages exposed to light were ca 40% with iron and zinc causing no further losses. In aluminium packages (no light), mean RP losses were ca 20%. Iron, but not zinc, increased RP degradation. Zinc sulphate increased the negative effect of iron. The relatively good stability of RP during hot extrusion can be explained by the closed surface and dense nature of the artificial grain protecting RP from oxidation.

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The kinetics of the loss of all-trans retinol at low and intermediate water activity in air in the dark

et al. 1995

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The stability of all-trans retinol and reactivity towards transition metals

Cited by 9 publications

References 25 publications

Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

Vitamin A stability in triple fortified extruded, artificial rice grains containing iron, zinc and vitamin A

The kinetics of the loss of all-trans retinol at low and intermediate water activity in air in the dark

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