Şahin Bodur Gülsüm, Keser Alev, Akpinar Uzun Merve, Tekin Aziz
Department of Nutrition and Dietetics, Faculty of Health Sciences Cankiri Karatekin University Cankiri Turkiye.
Department of Nutrition and Dietetics, Faculty of Health Sciences Ankara University Ankara Turkiye.
Food Sci Nutr. 2025 Jun 18;13(6):e70463. doi: 10.1002/fsn3.70463. eCollection 2025 Jun.
This study aimed to evaluate the oxidative stability and vitamin A retention of fortified sunflower oil intended for edible use, under different storage conditions over a six-month period. Sunflower oil samples were enriched with retinyl palmitate in four concentrations (15,30,60,90 μg/g) and stored in transparent and brown glass bottles under daylight and dark conditions for six months. Oxidative stabilities of the samples (Rancimat) were measured at the beginning of the study. The other analysis including retinyl palmitate levels, peroxide value, conjugated diene and triene, and free fatty acids contents were performed at the beginning and monthly intervals over a six-month storage period. The results were evaluated using some statistical tests at significance levels of < 0.05 and < 0.001. The analysis revealed that, at the end of the sixth month, the highest levels of retinyl palmitate were retained in the groups fortified with 90 μg/g and stored in dark conditions, specifically in transparent bottles (89.39 ± 1.38 μg/g) and brown bottles (80.87 ± 4.05 μg/g). The highest peroxide values were observed after storage in the control group stored under light conditions in transparent bottles (43.92 ± 4.65 meq O/kg oil), and in the group fortified with 15 μg/g under the same conditions (55.66 ± 14.12 meq O/kg oil). Enriched sunflower oil exhibited a statistically significant increase in free fatty acid contents over time. In conclusion, storage time, light exposure, and bottle color significantly influenced oxidation and quality parameters. Proper storage conditions, particularly protection from light, are essential for maintaining the stability of retinyl palmitate-enriched sunflower oil. Based on these findings, it is recommended that vitamin A-enriched sunflower oils be stored in brown or light-resistant bottles, kept away from direct light, and consumed relatively promptly to minimize oxidative degradation and preserve vitamin A stability.
本研究旨在评估用于食用的强化葵花籽油在不同储存条件下六个月期间的氧化稳定性和维生素A保留率。葵花籽油样品用四种浓度（15、30、60、90μg/g）的棕榈酸视黄酯进行强化，并在日光和黑暗条件下分别储存在透明和棕色玻璃瓶中六个月。在研究开始时测量样品的氧化稳定性（Rancimat法）。在六个月的储存期开始时以及每月进行一次其他分析，包括棕榈酸视黄酯水平、过氧化值、共轭二烯和三烯以及游离脂肪酸含量。使用一些统计检验在显著性水平<0.05和<0.001下对结果进行评估。分析表明，在第六个月末，强化浓度为90μg/g且储存在黑暗条件下的组中，棕榈酸视黄酯保留水平最高，具体为透明瓶（89.39±1.38μg/g）和棕色瓶（80.87±4.05μg/g）。在透明瓶中光照条件下储存的对照组以及相同条件下强化浓度为15μg/g的组中，储存后观察到最高的过氧化值（分别为43.92±4.65meq O/kg油和55.66±14.12meq O/kg油）。强化葵花籽油的游离脂肪酸含量随时间呈现出统计学上的显著增加。总之，储存时间、光照和瓶子颜色显著影响氧化和质量参数。适当的储存条件，特别是避光，对于维持强化棕榈酸视黄酯的葵花籽油的稳定性至关重要。基于这些发现，建议富含维生素A的葵花籽油储存在棕色或避光瓶中，远离直射光，并相对迅速地食用，以尽量减少氧化降解并保持维生素A的稳定性。
