Degradation of Vitamin A Palmitate in Corn Flakes During Storage

Kim, Y.-S.; Strand, Espen; Dickmann, R.; Warthesen, J. J.

doi:10.1111/j.1365-2621.2000.tb10268.x

Cited by 29 publications

(28 citation statements)

References 40 publications

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Section: Comparing the Stability Of Retinyl Palmitate And β-Carotenementioning

confidence: 99%

“…In a study measuring the stability of retinyl palmitate-fortified corn flakes, 90% of the retinyl palmitate content was lost following 6 to 8 weeks of storage, except in samples of cereals fortified with a complete vitamin mixture and kept at room temperature [44]. The high levels of retinyl palmitate degradation were potentially attributed to the corn flakes’ large surface area and a decreased use of antioxidants such as tocopheral or BHT/BHA combinations as compared to the previous studies involving fortified rice [42,44]. Differences in retention rates of retinyl palmitate following comparable food preparation techniques have also been observed in studies involving extrusion-cooking processing, further demonstrating the effect of different food preparation techniques and the value of carefully selecting a fortification vehicle that may promote stability of retinyl palmitate [45,46].…”

Section: Comparing the Stability Of Retinyl Palmitate And β-Carotenementioning

confidence: 99%

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A Comparison of Retinyl Palmitate and Red Palm Oil β-Carotene as Strategies to Address Vitamin A Deficiency

Souganidis¹,

Laillou

Leyvraz

et al. 2013

Nutrients

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Vitamin A deficiency continues to be an international public health problem with several important health consequences including blindness and overall increased rates of morbidity and mortality. To address this widespread issue, a series of strategies have been put into place from dietary diversification to supplementation and fortification programs. Retinyl palmitate has been used successfully for decades as a supplement as well as a way to fortify numerous foods, including vegetable oil, rice, monosodium glutamate, cereal flours and sugar. Recently, there has been rising interest in using a natural source of carotenoids, β-carotene from red palm oil (RPO), for fortification. Although RPO interventions have also been shown to effectively prevent Vitamin A deficiency, there are numerous challenges in using beta-carotene from RPO as a fortification technique. β-Carotene can induce significant changes in appearance and taste of the fortified product. Moreover, costs of fortifying with beta-carotene are higher than with retinyl palmitate. Therefore, RPO should only be used as a source of Vitamin A if it is produced and used in its crude form and regularly consumed without frying. Furthermore, refined RPO should be fortified with retinyl palmitate, not β-carotene, to ensure that there is adequate Vitamin A content.

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Section: Comparing the Stability Of Retinyl Palmitate And β-Carotenementioning

confidence: 99%

Section: Comparing the Stability Of Retinyl Palmitate And β-Carotenementioning

confidence: 99%

A Comparison of Retinyl Palmitate and Red Palm Oil β-Carotene as Strategies to Address Vitamin A Deficiency

Souganidis¹,

Laillou

Leyvraz

et al. 2013

Nutrients

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“…However, in nonfat dry milk, a distinct hay‐like flavor was detected from oxidation products of vitamin A palmitate, the major oxidation products attributed to the off flavor were beta‐ionone (Figure ) and dihydroactinidiolide (Suyama and others ). In another study conducted with corn flakes fortified with vitamin A palmitate, 2 vitamin A palmitate isomers, 9‐ cis and 13‐ cis were found from degradation of vitamin A palmitate during elevated (45 ° C) temperature storage (Kim and others ). This study also showed that the loss of vitamin A was reduced in the presence of other vitamins including B 1 , B 6 , B 12 , C, and D (Kim and others ).…”

Section: Vitamin Stability and Storagementioning

confidence: 99%

“…In another study conducted with corn flakes fortified with vitamin A palmitate, 2 vitamin A palmitate isomers, 9‐ cis and 13‐ cis were found from degradation of vitamin A palmitate during elevated (45 ° C) temperature storage (Kim and others ). This study also showed that the loss of vitamin A was reduced in the presence of other vitamins including B 1 , B 6 , B 12 , C, and D (Kim and others ). Different forms of vitamin premix also have an effect on vitamin A stability when exposed to light.…”

Section: Vitamin Stability and Storagementioning

confidence: 99%

Vitamin Fortification of Fluid Milk

Yeh

Barbano

Drake

2017

Journal of Food Science

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Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.

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“…[2] More specifically, DHA contributes to visual acuity and brain membrane accumulation during the child's first 2 years of life. [16,17] Very recently, more than half of the vitamin A fortified flours used in 20 national fortification programs did not meet the fortification standards. [4] A previous study conducted in low-income countries has reported that an adequate consumption of well-formulated fortified cereal-based complementary foods has a positive impact on the nutritional status of young children.…”

Section: Introductionmentioning

confidence: 99%

Lipid Composition and State of Oxidation of Fortified Infant Flours in Low‐Income Countries Are Not Optimal and Strongly Affected by the Time of Storage

Moustiès

Bourlieu-Lacanal

Baréa

et al. 2019

Euro J Lipid Sci & Tech

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Food fortification is widely used to address the public health problem of nutrient deficiencies. This study's purpose is to assess the lipid profile and nutritional quality of 13 fortified infant flours (FI) collected “in the field” in Africa and Asia after different periods of storage. The lipid content, fatty acid profiles, lipophilic vitamin content, and lipid oxidation state (peroxide values, secondary oxidation products) are determined. Mycotoxins and packaging materials are also characterized. The lipid content averages 9.1 ± 3.5 g/100 g. Fatty acid profiles are dominated by linoleic (43.3 ± 8.8%), oleic (29.5 ± 7.4%), and palmitic acid (17.8 ± 6.7%) and result in an average ω6/ω3 ratio of 12.2 ± 5.9 but with high values for some FI. Very high overages in vitamins A, D, and E are observed in products stored for short periods (1–6 months), whereas FI stored for more than 12 months has insufficient vitamin content. Lipid oxidation is acceptable but for six products presenting excessive peroxide values. Most products are contaminated by low amounts of mycotoxins but only two FI do not abide by the regulation. A strong correlation between peroxide values, hexanal content, and time of storage is observed. Practical Applications: The expiration dates for FI commercialized in low‐income countries should be shortened from 36 to 12 months so as to guarantee their nutritional quality of these functional foods and to abide by the fortified infant flour legislation. Indeed, FI quality significantly decreases over time of storage. The use of high barrier packaging materials must be generalized, although it is a necessary criterion but not sufficient to ensure the long‐term stability of FI. Special attention should be given to reduce lipophilic vitamin overages and to improve their lipid profile, especially the ω6/ω3 ratio, which has to be lower than 15.

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Degradation of Vitamin A Palmitate in Corn Flakes During Storage

Cited by 29 publications

References 40 publications

A Comparison of Retinyl Palmitate and Red Palm Oil β-Carotene as Strategies to Address Vitamin A Deficiency

A Comparison of Retinyl Palmitate and Red Palm Oil β-Carotene as Strategies to Address Vitamin A Deficiency

Vitamin Fortification of Fluid Milk

Lipid Composition and State of Oxidation of Fortified Infant Flours in Low‐Income Countries Are Not Optimal and Strongly Affected by the Time of Storage

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