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Thermal Stability and Kinetic Study on Thermal Degradation of Vitamin D 3 in Fortified Canola Oil
Author(s) -
Zareie Mina,
Abbasi Azam,
Faghih Shiva
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14764
Subject(s) - chemistry , canola , vitamin , arrhenius equation , food science , bioavailability , antioxidant , chromatography , activation energy , biochemistry , organic chemistry , medicine , pharmacology
Nowadays, fortified vegetable oils with vitamin D 3 are widely available in different countries and are consumed daily. The reduction rate of added vitamin D 3 in fortified canola oil during heating process, the changes in oxidative status, and the thermal kinetic degradation of vitamin D 3 in the fortified oil were investigated. For this purpose, canola oil was fortified at two levels of vitamin D 3 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 D 3 concentration was determined by the high‐performance liquid chromatographic method. The retention of vitamin D 3 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 D 3 , respectively. An inverse relationship was found between the increment of lipid oxidation products (peroxide and anisidine values) and the retention of vitamin D 3 . 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 D 3 degradation. Activation energies for vitamin D 3 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 D 3 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.