Vitamin A degradation in triglycerides varying by their saturation levels. (October 2016)

• Record Type: Journal Article
• Authors: Moccand, Cyril; Martin, Fréderic; Martiel, Isabelle; Gancel, Charlotte; Michel, Martin; Fries, Lennart; Sagalowicz, Laurent
• Is Part Of: Food research international. Volume 88:Part A(2016:Oct.)
• Page Start: 3
• Page End: 9
• Publication Date: 2016-10
• Subjects: Vitamin A -- Fortification -- Triglycerides -- Food -- Stability -- Oxidation -- Crystallization; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.06.001
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Vitamin A deficiency has a widespread occurrence globally and is considered as one of the world's most serious health risk factors. Potential solutions to address this deficiency include dietary diversification or supplementation, but food fortification is generally accepted as the most cost-effective solution. The main issue with food fortification of this vitamin is related to its high instability in food matrices. Dilution of vitamin A in triglycerides is a natural and appropriate way to stabilize this compound. We show here that vitamin A palmitate stability increases with increasing concentration of triglycerides. Moreover, we found that vitamin A palmitate displays improved stability in more saturated oils. Using various temperatures, and Arrhenius plots of experiments performed at storage temperatures between 30 °C and 60 °C for oils varying by their saturation and crystallinity, we demonstrate that crystallization is not responsible for this phenomenon. Additionally, we show by centrifugation that vitamin A is preferably solubilized in the liquid phase compared to the crystalline phase, explaining that triglyceride crystallization does not stabilize vitamin A palmitate. It is proposed that unsaturated fats generate more oxidation products such as radicals and peroxides, leading to a quicker degradation of vitamin A. Graphical abstract: Highlights: Dilution of vitamin A palmitate in triglycerides stabilizes this compound. Triglyceride crystallization does not protect vit.A palmitate. The use of a more saturated (stable) triglyceride improves vit.A stability.