Pignitter Marc, Dumhart Bettina, Gartner Stephanie, Jirsa Franz, Steiger Georg, Kraemer Klaus, Somoza Veronika
Department of Nutritional and Physiological Chemistry and ‡Department of Inorganic Chemistry, University of Vienna , Vienna, Austria.
J Agric Food Chem. 2014 Jul 30;62(30):7559-66. doi: 10.1021/jf502109j. Epub 2014 Jul 15.
Oil fortification with retinyl palmitate is intended to lower the prevalence of vitamin A deficiency in populations at risk. Although the stability of vitamin A in vegetable oil has been shown to depend on environmental factors, very little information is known about the stability of vitamin A in preoxidized vegetable oils. The present study investigated the stability of retinyl palmitate in mildly oxidized (peroxide value < 2 mequiv O2/kg) and highly oxidized (peroxide value > 10 mequiv O2/kg) soybean oil stored under domestic and retail conditions. Soybean oil was filled in transparent bottles, which were exposed to cold fluorescent light at 22 or 32 °C for 56 days. Periodic oil sampling increased the headspace, thereby mimicking consumer handling. Loss of retinyl palmitate in soybean oil by a maximum of 84.8 ± 5.76% was accompanied by a decrease of vitamin E by 53.3 ± 0.87% and by an increase of the peroxide value from 1.20 ± 0.004 to 24.3 ± 0.02 mequiv O2/kg. Fortification of highly oxidized oil with 31.6 IU/g retinyl palmitate led to a doubling of the average decrease of retinol per day compared to fortification of mildly oxidized oil. In conclusion, oil fortification programs need to consider the oxidative status of the oil used for retinyl palmitate fortification.
用棕榈酸视黄酯强化食用油旨在降低高危人群中维生素A缺乏症的患病率。尽管已表明植物油中维生素A的稳定性取决于环境因素，但关于预氧化植物油中维生素A稳定性的信息却知之甚少。本研究调查了在家庭和零售条件下储存的轻度氧化（过氧化值<2 mequiv O2/kg）和高度氧化（过氧化值>10 mequiv O2/kg）大豆油中棕榈酸视黄酯的稳定性。大豆油装入透明瓶中，在22或32°C下暴露于冷荧光灯下56天。定期采油增加了顶部空间，从而模拟了消费者的使用情况。大豆油中棕榈酸视黄酯最多损失84.8±5.76%，同时维生素E减少53.3±0.87%，过氧化值从1.20±0.004增加到24.3±0.02 mequiv O2/kg。用31.6 IU/g棕榈酸视黄酯强化高度氧化油，与强化轻度氧化油相比，视黄醇平均每日减少量增加了一倍。总之，食用油强化计划需要考虑用于棕榈酸视黄酯强化的油的氧化状态。
