Evaluation of Palm Oil as a Suitable Vegetable Oil for Vitamin A Fortification Programs
AbstractFortification programs are considered to be an effective strategy to mitigate vitamin A deficiency in populations at risk. Fortified vegetable oils rich in polyunsaturated fatty acids were shown to be prone to oxidation, leading to limited vitamin A stability. Thus, it was hypothesized that fortified oils consisting of mainly saturated fatty acids might enhance the stability of vitamin A. Mildly (peroxide value: 1.0 meq O2/kg) and highly (peroxide value: 7.5 meq O2/kg) oxidized palm oil was stored, after fortification with 60 International Units/g retinyl palmitate, in 0.5 L transparent polyethylene terephthalate bottles under cold fluorescent lighting (12 h/day) at 32 °C for 57 days. An increase of the peroxide value by 15 meq O2/kg, which was also reflected by a decrease of α-tocopherol congener by 15%–18%, was determined independent of the initial rancidity. The oxidative deterioration of the highly oxidized palm oil during storage was correlated with a significant 46% decline of the vitamin A content. However, household storage of mildly oxidized palm oil for two months did not induce any losses of vitamin A. Thus, mildly oxidized palm oil may be recommended for vitamin A fortification programs, when other sources of essential fatty acids are available. View Full-Text
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Pignitter, M.; Hernler, N.; Zaunschirm, M.; Kienesberger, J.; Somoza, M.M.; Kraemer, K.; Somoza, V. Evaluation of Palm Oil as a Suitable Vegetable Oil for Vitamin A Fortification Programs. Nutrients 2016, 8, 378.
Pignitter M, Hernler N, Zaunschirm M, Kienesberger J, Somoza MM, Kraemer K, Somoza V. Evaluation of Palm Oil as a Suitable Vegetable Oil for Vitamin A Fortification Programs. Nutrients. 2016; 8(6):378.Chicago/Turabian Style
Pignitter, Marc; Hernler, Natalie; Zaunschirm, Mathias; Kienesberger, Julia; Somoza, Mark M.; Kraemer, Klaus; Somoza, Veronika. 2016. "Evaluation of Palm Oil as a Suitable Vegetable Oil for Vitamin A Fortification Programs." Nutrients 8, no. 6: 378.
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