Abstract：
:Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were stored in the dark, semi-dark, or exposed to natural light. Lipid peroxidation took place after 3 weeks of storage in dark conditions. After 2 months, the vitamin A and D3 losses reached 60-68% and 61-68%, respectively, for oils exposed to natural light, and 32-39% and 24-44% in semi-dark conditions. The determining factors of vitamin A and D3 losses were (in decreasing order) the storage time, the exposure to light and the oxidative status of the oil, whereas vitamin E content had a protective role. Improving these parameters is thus essential to make vitamins A and D fortification in oils more efficient.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hemery YM,Fontan L,Moench-Pfanner R,Laillou A,Berger J,Renaud C,Avallone Sdoi
10.1016/j.foodchem.2015.03.096subject
Has Abstractpub_date
2015-10-01 00:00:00pages
90-8eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00468-9journal_volume
184pub_type
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