The stability of vitamin A in fortified palm olein during extended storage and thermal treatment |
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Authors: | Dewi Kristina Natalia Silalahi Dewi Yuliyanti Monica da Silva Isti Christianti Karyanto Mulyono Paul Wassell |
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Affiliation: | Sinarmas agribusiness and food, R&D PT, SMART Tbk, Marunda center, Blok D1, Desa Segara Makmur, Jawa Barat, Indonesia |
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Abstract: | 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. |
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Keywords: | Fortification oxidation retinyl palmitate stability storage temperature vitamin A |
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