Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils

摘要

Background and Objectives: Previous research has established that Vitamin Dsub3/sub (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 Dsub3/sub deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for fortification with vitamin Dsub3/sub. Although exposure to high temperatures has been shown to cause adverse effects in vitamin Dsub3/sub content of food products, research to date has not yet determined the stability of added vitamin Dsub3/sub 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 Dsub3/sub. The vitamin Dsub3/sub 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 Dsub3/sub 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 Dsub3/sub in various vegetable oils depends on the range of natural vitamin Dsub3/sub 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 Dsub3 /subfortificationsub./sub