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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:   (123 Views)
Background and Objectives: Previous research has established that Vitamin D3 deficiency is a highly prevalent nutritional problem worldwide. Various policies are implemented in order to increase serum vitamin D3 levels to the optimal value. Evidence suggests that fortification of staple foods is among the most important interventions for addressing deficiency of this vitamin. Vegetable oils are considered to be potential candidates for fortification with vitamin D3. Although exposure to high temperatures has been shown to be related to adverse effects in vitamin D3 content of food products, research to date has not yet determined stability of added vitamin D3 in vegetable oils during cooking procedures.
Materials and Methods: The present study was designed to determine the effect of time and temperature on stability of added vitamin D3 during cooking procedure of fortified corn, sunflower and canola oils. A 80/20 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.
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 vegetable oils is in 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 with vitamin D3.

 
Keywords: Vitamin D3, Vegetable oils, fortification, cooking, stability
     
Type of Study: Research | Subject: Special
Received: 2018/05/14
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