Influence of light exposure and oxidative status on the stability of vitamins A and D₃ during the storage of fortified soybean oil.

Autor: Hemery YM; Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France., Fontan L; Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France., Moench-Pfanner R; GAIN - Global Alliance for Improved Nutrition, Geneva, Switzerland., Laillou A; UNICEF, Maternal Child Health and Nutrition Section, Phnom Penh, Cambodia., Berger J; Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France., Renaud C; Institute of Research for Development (IRD), UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France., Avallone S; Montpellier SupAgro, UMR 204 Prevention of Malnutrition and Associated Pathologies (NUTRIPASS), IRD/Univ. Montpellier 1/Univ. Montpellier 2/SupAgro, Montpellier, France. Electronic address: sylvie.avallone@ird.fr.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2015 Oct 01; Vol. 184, pp. 90-8. Date of Electronic Publication: 2015 Mar 28.
DOI: 10.1016/j.foodchem.2015.03.096
Abstrakt: Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were stored in the dark, semi-dark, or exposed to natural light. Lipid peroxidation took place after 3 weeks of storage in dark conditions. After 2 months, the vitamin A and D3 losses reached 60-68% and 61-68%, respectively, for oils exposed to natural light, and 32-39% and 24-44% in semi-dark conditions. The determining factors of vitamin A and D3 losses were (in decreasing order) the storage time, the exposure to light and the oxidative status of the oil, whereas vitamin E content had a protective role. Improving these parameters is thus essential to make vitamins A and D fortification in oils more efficient.
(Copyright © 2015. Published by Elsevier Ltd.)
Databáze: MEDLINE
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