Cereal bran protects vitamin A from degradation during simmering and storage. (30th November 2020)

• Record Type: Journal Article
• Authors: Van Wayenbergh, Eline; Struyf, Nore; Rezaei, Mohammad N.; Sagalowicz, Laurent; Bel-Rhlid, Rachid; Moccand, Cyril; Courtin, Christophe M.
• Is Part Of: Food chemistry. Volume 331(2020)
• Publication Date: 2020-11-30
• Subjects: Vitamin A -- Retinyl palmitate -- Food processing -- Cereal bran -- Stabilization -- Protection; VAD vitamin A deficiency -- RP retinyl palmitate -- ASE accelerated solvent extractor -- FFA free fatty acids; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127292
• Languages: English
• ISSNs: 0308-8146

Abstract

Abstract: Food supplementation with vitamin A is an efficient strategy to combat vitamin A deficiency. The stability of vitamin A during cooking and storage is, however, low. We here show that cereal bran protects retinyl palmitate (RP) during simmering and storage. Native wheat bran stabilized RP the most during simmering. About 75% RP was recovered after 120 min of cooking, while all RP was lost after 80 min in the absence of bran. Heat-treated rice bran protected RP the best during forced storage, with a 35% recovery after 8 weeks. RP was degraded entirely in the absence of bran in less than one week. Results suggested that the physical entrapment of oil within the large wheat bran particles protects RP from the action of water and pro-oxidants during simmering. During storage, the high amount and diversity of lipid components present in rice bran are presumably responsible for its protective effect.