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

Abstract

Nowadays, fortified vegetable oils with vitamin D3 are widely available in different countries and are consumed daily. The reduction rate of added vitamin D3 in fortified canola oil during heating process, the changes in oxidative status, and the thermal kinetic degradation of vitamin D3 in the fortified oil were investigated. For this purpose, canola oil was fortified at two levels of vitamin D3 with 5.625 µg/mL (low concentration or LC) and 13.585 µg/mL (a high concentration or HC). Samples were heated isothermally at 100, 150, and 180 °C for 30 min. The vitamin D3 concentration was determined by the high‐performance liquid chromatographic method. The retention of vitamin D3 in samples treated at 100 °C for 30 min showed no significant reduction. Samples treated at 150 and 180 °C depending on the initial concentration showed the retention of 67.5% to 72.97% and 33.16% to 40.35% of vitamin D3, respectively. An inverse relationship was found between the increment of lipid oxidation products (peroxide and anisidine values) and the retention of vitamin D3. Kinetic parameters such as rate constant, activation energy, decimal reduction time, and quotient indicator were also calculated. An Arrhenius relationship was used for the assessment of temperature dependence of vitamin D3 degradation. Activation energies for vitamin D3 in LC and HC between 100 and 180 °C were found to be 44.01 and 38.77 kJ/mol, respectively. Practical Application The oil can be fortified with vitamin D3 at low cost and offers a good bioavailability. A high‐temperature cooking method may not be appropriate for the fortified products containing high lipid content.

Influence of Storage Conditions on the Stability of Vitamin D3 and Kinetic Study of the Vitamin Degradation in Fortified Canola Oil during the Storage

“…Journal of Food Quality degradation of vitamin D 3 . Our previous study also was a good agreement with these results because it also showed that during cooking, the rate constant and activation energies for samples with higher vitamin concentration were more than samples with lower vitamin content [22]. ere are not many published papers on the degradation kinetics of vitamin D 3 to make a comparison.…”

“…According to the results of our previous study, the increment of temperature during cooking causes a decrease in vitamin D 3 content of fortified oil, and the reduction rate of the vitamin profoundly depends on the temperature and the oxidative status of the oil [22]. Studies that evaluated the influence of the temperature on vitamin D 3 in fortified foods during cooking also reported similar results [11,23,24].…”

Development of prolonged drug delivery system using electrospun cellulose acetate/polycaprolactone nanofibers: Future subcutaneous implantation

“…The high encapsulation efficiency of vitamin D 3 was apparent in all formulations, as vitamin D 3 has a high solubility in the polymer solution. Although vitamin D 3 is soluble in acetone, we added ethanol to the solvent system to increase its solubility 20,50 . Furthermore, owing to the smoothness of the surfaces of the vitamin‐loaded CA fibers (see Figure 1C–E), it is concluded that vitamin D 3 was well‐encapsulated within the fibers.…”

Global View of Per Capita Daily Vitamin D Supply Estimates as Proxy Measures for Vitamin D Intake Data

“…In addition, some of the oils contained within the food balance sheets can be used for cooking. The retention of vitamin D in vegetable oil heated by different household cooking methods has been shown to be quite variable [19,20]. Therefore, with such uncertainties, for the present work vitamin D-fortified oils were not included in the estimation of the impact of vitamin D fortification of food on average per capita vitamin D supply.…”