[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 5, Issue 4 (Oct-Dec 2018 2018) ::
Nutr Food Sci Res 2018, 5(4): 43-48 Back to browse issues page
Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils
Zahra Saghafi , Bahareh Nikooyeh , Ali Jamali , Mercedeh Mehdizadeh , Azizollaah Zargaraan
Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute. Faculty of Nutrition and Food Science. Shahid Beheshti University of Medical Sciences and Health Services
Abstract:   (527 Views)
Background and Objectives: Previous research has established that Vitamin D3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for fortification with vitamin D3. Although exposure to high temperatures has been shown to cause adverse effects in vitamin D3 content of food products, research to date has not yet determined the stability of added vitamin D3 in vegetable oils during cooking procedures.
Materials and Methods: An 80/20 % (eighty/twenty) mixture of fortified oils/water subjected to low temperature (105°C, for 0, 60, 120 and 180 minutes) and high temperature (160°C, for 0, 5, 10, 15, 20, 30, 60 minutes) under reflux condition in order to determine the destruction rate of vitamin D3. The vitamin D3 concentration was determined by HPLC method with following operating conditions: apparatus, SHIMADZU10-ATVP; column, C18 column, 5 mm, 150_4mm id; mobile phase, methanol; ambient temperature; flow rate, 1.0 ml/min
Results: This study has identified that retention rate of added vitamin D3 in corn, sunflower and canola oils during normal cooking process varies from 68.6% to 87.4%.
Conclusions: This study has shown that retention of added vitamin D3 in various vegetable oils depends on the range of natural vitamin D3 retention in cooking of foodstuffs. This result will be of interest to clinical researchers and policymakers concerned with the fortification of food products mainly vitamin D3 fortification.
Keywords: Vitamin D3, Vegetable oils, Fortification, Cooking, Stability
Full-Text [PDF 135 kb]   (163 Downloads)    
Protocol Study: Research | Subject: Special
Received: 2018/05/14 | Accepted: 2018/12/1 | Published: 2018/12/1
1. Rajakumar K. Vitamin D, cod-liver oil, sunlight, and rickets: a historical perspective. Pediatrics. 2003;112(2):e132-e5. [DOI:10.1542/peds.112.2.e132]
2. Chiu KC, Chu A, Go VLW, Saad MF. Hypovitaminosis D is associated with insulin resistance and β cell dysfunction. The American journal of clinical nutrition. 2004;79(5):820-5. [DOI:10.1093/ajcn/79.5.820]
3. Lips P, Duong T, Oleksik A, Black D, Cummings S, Cox D, et al. A global study of vitamin D status and parathyroid function in postmenopausal women with osteoporosis: baseline data from the multiple outcomes of raloxifene evaluation clinical trial. The Journal of Clinical Endocrinology & Metabolism. 2001;86(3):1212-21. [DOI:10.1210/jcem.86.3.7327]
4. Allen RE, Dangour AD, Tedstone AE, Chalabi Z. Does fortification of staple foods improve vitamin D intakes and status of groups at risk of deficiency? A United Kingdom modeling study. The American journal of clinical nutrition. 2015;102(2):338-44. [DOI:10.3945/ajcn.115.107409]
5. O'donnell S, Cranney A, Horsley T, Weiler HA, Atkinson SA, Hanley DA, et al. Efficacy of food fortification on serum 25-hydroxyvitamin D concentrations: systematic review. The American journal of clinical nutrition. 2008;88(6):1528-34. [DOI:10.3945/ajcn.2008.26415]
6. Grant WB, Holick MF. Benefits and requirements of vitamin D for optimal health: a review. Altern Med Rev. 2005;10(2):94-111.
7. Moulas AN. Fortification of foods with vitamin D. Journal of Biotechnology. 2017;256:S13. [DOI:10.1016/j.jbiotec.2017.06.045]
8. Cashman K, Kiely M. Recommended dietary intakes for vitamin D: where do they come from, what do they achieve and how can we meet them? Journal of human nutrition and dietetics. 2014;27(5):434-42. [DOI:10.1111/jhn.12226]
9. Calvo MS, Whiting SJ, Barton CN. Vitamin D fortification in the United States and Canada: current status and data needs. The American journal of clinical nutrition. 2004;80(6):1710S-6S. [DOI:10.1093/ajcn/80.6.1710S]
10. Black LJ, Seamans KM, Cashman KD, Kiely M. An updated systematic review and meta-analysis of the efficacy of vitamin D food fortification. The Journal of nutrition. 2012;142(6):1102-8. [DOI:10.3945/jn.112.158014]
11. Wagner D, Sidhom G, Whiting SJ, Rousseau D, Vieth R. The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults. The Journal of nutrition. 2008;138(7):1365-71. [DOI:10.1093/jn/138.7.1365]
12. Biancuzzo RM, Young A, Bibuld D, Cai MH, Winter MR, Klein EK, et al. Fortification of orange juice with vitamin D2 or vitamin D3 is as effective as an oral supplement in maintaining vitamin D status in adults–. The American journal of clinical nutrition. 2010;91(6):1621-6. [DOI:10.3945/ajcn.2009.27972]
13. Heshmat R, Mohammad K, Majdzadeh S, Forouzanfar M, Bahrami A, Ranjbar Omrani G. Vitamin D deficiency in Iran: A multi-center study among different urban areas. Iran J Public Health. 2008;37(suppl).
14. National Nutrition FTRI. National Food and Nutrition Surveillance Program. 2015.
15. Henderson L, Irving K, Gregory J, Bates CJ, Prentice A, Perks J, et al. The national diet & nutrition survey: adults aged 19 to 64 years. 2003.
16. Yang Z, Laillou A, Smith G, Schofield D, Moench-Pfanner R. A review of vitamin D fortification: implications for nutrition programming in Southeast Asia. Food and nutrition bulletin. 2013;34(2_suppl1):S81-S9.
17. Iran CBo. Household expenditure report 2014. Tehran: 2014.
18. ISIRI. Foodstuffs - Determination of vitamin D by high performance liquid chromatography-Measurement of cholecalciferol (D3) or ergocalciferol (D2). 1398.
19. Naeli MH, Farmani J, Zargaraan A. Rheological and Physicochemical Modification of trans‐Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification. Journal of Food Process Engineering. 2016.
20. Saghafi Z, Naeli MH, Tabibiazar M, Zargaraan A. Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties. Journal of the American Oil Chemists' Society. 2018;95(2):171-83. [DOI:10.1002/aocs.12033]
21. Bennink M, Ono K. Vitamin B12, E and D content of raw and cooked beef. Journal of Food Science. 1982;47(6):1786-92. [DOI:10.1111/j.1365-2621.1982.tb12883.x]
22. Vatanparast H, Calvo MS, Green TJ, Whiting SJ. Despite mandatory fortification of staple foods, vitamin D intakes of Canadian children and adults are inadequate. The Journal of steroid biochemistry and molecular biology. 2010;121(1-2):301-3. [DOI:10.1016/j.jsbmb.2010.03.079]
23. Calvo MS, Whiting SJ, Barton CN. Vitamin D intake: a global perspective of current status. The Journal of nutrition. 2005;135(2):310-6. [DOI:10.1093/jn/135.2.310]
24. Freire WB, Waters WF, Rivas-Mari-o G, Nguyen T, Rivas P. A qualitative study of consumer perceptions and use of traffic light food labelling in Ecuador. Public health nutrition. 2017;20(5):805-13. [DOI:10.1017/S1368980016002457]
25. Orozco F, Ochoa D, Muquinche M, Padro M, Melby CL. Awareness, Comprehension, and Use of Newly-Mandated Nutrition Labels Among Mestiza and Indigenous Ecuadorian Women in the Central Andes Region of Ecuador. Food and nutrition bulletin. 2017;38(1):37-48. [DOI:10.1177/0379572116684730]
26. Chen PS, Raymond Terepka A, Lane K, Marsh A. Studies of the stability and extractability of vitamin D. Analytical Biochemistry. 1965 1965/03/01/;10(3):421-34.
27. Bennink MR, Ono K. Vitamin B12, E and D Content of Raw and Cooked Beef. Journal of Food Science. 1982;47(6):1786-92. [DOI:10.1111/j.1365-2621.1982.tb12883.x]
28. Aminullah Bhuiyan AKM, Ratnayake WMN, Ackman RG. Nutritional Composition of Raw and Smoked Atlantic Mackerel (Scomber scombrus): Oil- and Water-Soluble Vitamins. Journal of Food Composition and Analysis. 1993 1993/06/01/;6(2):172-84.
29. Bhuiyan A, Ratnayake WMN, Ackman RG. Effect of Smoking on the Proximate Composition of Atlantic Mackerel (Scomber scombrus). Journal of Food Science. 1986;51(2):327-9. [DOI:10.1111/j.1365-2621.1986.tb11121.x]
30. Calvo MS, Whiting SJ, Barton CN. Symposium: vitamin D insufficiency: a significant risk factor in chronic diseases and potential disease-specific biomarkers of vitamin D sufficiency. J Nutr. 2005;135:301-37. [DOI:10.1093/jn/135.2.301]
Send email to the article author

Add your comments about this article
Your username or Email:


XML     Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Saghafi Z, Nikooyeh B, Jamali A, Mehdizadeh M, Zargaraan A. Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils . Nutr Food Sci Res. 2018; 5 (4) :43-48
URL: http://nfsr.sbmu.ac.ir/article-1-298-en.html

Volume 5, Issue 4 (Oct-Dec 2018 2018) Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.06 seconds with 32 queries by YEKTAWEB 3862