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The stability of vitamin A in fortified palm olein during extended storage and thermal treatment
Author(s) -
Silalahi Dewi Kristitalia,
Yuliyanti Dewi,
da Silva Monica,
Christianti Isti,
Mulyono Karyanto,
Wassell Paul
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13462
Subject(s) - palm oil , fortification , vitamin , food science , thermal stability , chemistry , shelf life , biochemistry , organic chemistry
Summary The stability of vitamin A in Refined Bleached Deodorised Palm Olein (RBDPOL) was studied for 24 months. Vitamin A decreased with time, temperature and thermal treatment (frying/cooking). RBDPOL fortification was observed over several temperature ranges, using PET, nylon and HDPE commercial packaging materials. After 24 months, the following vitamin A contents of 39–43 IU g −1 (39–45%) at 16–20 °C; 35–40 IU g −1 (43–49%) at 24–29 °C; and 28–39 IU g −1 (45–73%) at 24–45 °C were detected at the respective temperature ranges. Results showed stability of vitamin A fortified RBDPOL vegetable oil was not stable over typical shelf life (12 months). Depletion of vitamin A accelerated when the RBDPOL vegetable oil was subjected to high temperature thermal treatment.