Influence of Storage Conditions on the Stability of Vitamin D[sub.3] and Kinetic Study of the Vitamin Degradation in Fortified Canola Oil during the Storage

• Published in: Journal of food quality 2021-08, Vol.2021
• Main Authors: Zareie, Mina, Abbasi, Azam, Faghih, Shiva
• Format: Article
• Language: English
• Subjects: Alfacalcidol; Calcifediol; Polyethylene terephthalate; Vitamin D
• ISSN: 0146-9428
• DOI: 10.1155/2021/5599140

Nowadays, fortified vegetable oils with vitamin D[sub.3] are widely available in different countries. In this study, the influence of storage conditions including light, air, storage temperature, and time on vitamin D[sub.3] retention in fortified canola oil was evaluated. Moreover, a kinetic study on vitamin D[sub.3] degradation in the oil was done. To this aim, fortified canola oil was prepared at two initial concentrations of 6.87mg·kg[sup.-1] and 13.8mg·kg[sup.-1] and then filled in transparent and dark-brown polyethylene terephthalate bottles at two filling levels of 50% and 100%. Samples were kept in two temperatures of 4°C and room temperature (27°C). The retention of vitamin D[sub.3] in different samples showed that the vitamin content was affected by the packaging type, storage temperature, and initial concentration. Vitamin D[sub.3] in the samples with a lower concentration of the vitamin which was stored in the refrigerator showed the highest retention (91%) after 70 days of storage, and the samples with higher initial concentration packed in transparent containers which were stored at room temperature (RT) showed the greatest loss (55.6%). Results of the kinetic study also showed that vitamin D[sub.3] was affected by storage condition. The half-life of the vitamin D[sub.3] differed from 96 to 577 days depending on the storage condition.