The stability of vitamin A in fortified palm olein during extended storage and thermal treatment

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.     

Polar compounds: a quantitative indicator for life cycle assessment during protracted semi-continuous deep fat frying simulation

Total Polar Compound (TPC) analysis was used to evaluate fry life cycle of oils and shortenings with differing fatty acids compositions, and to understand if longer trisaturated material (Tribehenin), could influence total fry life, during protracted, semi-continuous deep frying simulations. Results showed, when TPC reached 25% max, the TOTOX and FFA revealed correlated values. However, both FFA and Totox were deemed unreliable indicators of oil quality. TPCs were more acutely accurate, especially during oil filtration and top-up procedures, where peak TPC onset showed stronger correlation for assessing oil degradation. Unsaturated frying oil, SBO (PUFA based), resulted with the shortest fry life of 132 fry-cycles; POL (MUFA based) 138 fry-cycles and MPS (MUFA based + Tribehenin) achieving up to 146 fry-cycles, suggesting Tribehenin may apparently extend fry life longevity.