Storage Stability Studies on Vitamin A Fortified Sunflower (Helianthus annuus) Oil
Stabilnost vitamina A pri skladištenju i korišćenju obogaćenog suncokretovog ulja (Helianthus annuus)
Author
Rajaram, Asha Keelavedu
Nagarajan, Manimehalai
Keywords
fortificationphysic-chemical properties sunflower oil
storage
vitamin A
obogaćivanje
fizičko-hemijske osobine suncokretovog ulja
Metadata
Show full item recordAbstract
Fortification of foods is a well sighted path for solving nutritional
problems in developing society. Common vegetable oil such as sunflower oil was
utilized for fortification with Vitamin A. The objective of this study was to fortify the
sunflower oil with vitamin A as per World Food Program (2011) guideline and to test
the stability of vitamin A during different storage, packaging and deep fat frying
conditions. The fortified oil was analyzed for a period of 5 months for its physicchemical
properties under various study conditions. The result of this study showed that
vitamin A added to oil stored at room temperature under dark condition was stable for
the entire study period. The retention of vitamin A in deep fat fried sunflower oil was
found to be 85%, 68%, 49%, 38%, 19% and 7% for first, second, third, fourth, fifth and
sixth frying, respectively. Further from the study was understood that there was no
significant difference in the physic-chemical properties of the fortified oil during the
study period. As a whole, the results of this study clearly revealed that Vitamin A added
to refined oil remains stable during commonly adopted storage conditions while there is
a significant reduction in vitamin A content during frying cycle. Obogaćivanje hrane je dobar način za rešavanje prehrambenih problema u
društvima u razvoju. Obična biljna ulja, kao što je suncokretovo, upotrebljena su za
obogaćivanje vitaminom A. Cilj ove studije bio je da suncokretovo ulje obogati
vitaminom A prema uputstvu Svetskog programa hrane (2011) i da testira stabilnost
vitamina A u različitim uslovima skladištenja, pakovanja i prženja. Obogaćeno ulje je
analizirano u period od 5 meseci. Rezultati su pokazali da je dodati vitamin A bio
stabilan tokom celog perioda skladištenja na sobnoj temperaturi u tamnoj prostoriji.
Retencija vitamina A pri prženju u dubokoj masnoći bila je 85%, 68%, 49%, 38%, 19% i
7% od prvog do šestog prženja, redom. Nije bilo značajne razlike u fizičko-hemijskim
osobinama obogaćenog ulja. Ukupni rezultati studije su jasno pokazali da vitamin A
dodat u rafinisano ulje ostaje stabilan tokom skladištenja u uobičajenim uslovima, dok
tokom prženja u dubokoj masnoći dolazi do značajnog smanjenja sadržaja vitamina A.