Studies on fortification of refined soybean oil with all-trans-retinyl palmitate in Brazil: Stability during cooking and storage
✍ Scribed by Rosa M.D. Fávaro; Jacob F. Ferreira; Indrajit D. Desai; JoséE. Dutra de Oliveira
- Publisher
- Elsevier Science
- Year
- 1991
- Tongue
- English
- Weight
- 575 KB
- Volume
- 4
- Category
- Article
- ISSN
- 0889-1575
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✦ Synopsis
Fortification of foods is a well recognized approach to solving nutritional problems in many parts of the world and particularly so in the developing nations. Common vegetable oils such as soybean oil can potentially be utilized for fortification with vitamin A in countries like Brazil where production and consumption of vegetable oils has been increasing very rapidly in recent years. The objective of the present study was to verify such feasibility by fortifying soybean oil with vitamin A and testing its stability during storage under various conditions and during ditl'erent ways of cooking and frying foods with oils. The results of this study clearly showed that vitamin A palmitate added to soybean oil was stable for up to 6 months in sealed metal cans stored at room temperature. The retention of vitamin A for 9 months of storage under similar conditions was 99% of the original. Various trials involving cooking rice and beans, the staple foods of Brazil, with vitamin A-fortified soybean oil, indicated that retention of vitamin A in cooked rice was 99% and in beans was 88% when cooked by boiling for 90 mitt, and 90% when cooked under pressure for 40 min. Trials with vitamin A-fortified soybean oil for frying potatoes under repeated conditions of frying and storage indicated that there was progressive loss of vitamin A in oil depending on the frequency of repeated use of the same oil for frying. More than 58% of vitamin A was still retained after use of fortified soybean oil for four repeated fryings of potatoes in the same oil. On the whole, the results of this study clearly demonstrate that vitamin A palmitate added to refined soybean oil remains stable during commonly used storage and cooking procedures and that fortification of vegetable oils is feasible in Brazil and possibly in other developing regions of the world. 0 1991 A-d&c PWS, h.