Natural and Synthetic Antioxidants Prevent the Degradation of Vitamin D3 Fortification in Canola Oil during Baking and In Vitro Digestion

Abstract

Vitamin D insufficiency is widespread in the northern and partly equatorial hemisphere countries. Fortification of vitamin D in commonly consumed vegetable oils can prevent rickets in children, osteoporosis and bone fractures in adults. Avoiding the loss of vitamin D3 fortification in oils during cooking is beneficial for consumer’s health. The aim of this work was to investigate the stability of cholecalciferol (vitamin D3) fortification in canola oil during baking at 80 to 230°C for 10 to 40 min. The natural antioxidants (β-carotene and α-tocopherol) and the synthetic ones (butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ)) were used to prevent the degradation of vitamin D3. The kinetic degradation of vitamin D3, oxidative status of canola oil and the bioaccessibility in in vitro digestion were assessed. Vitamin D3 was relatively stable at 80 and 130°C for 10 to 40 min. High temperatures of 180 and 230°C caused the highest loss of vitamin D3 being up to 90%. Reaction rate of vitamin D3 degradation ranged from 2.01 to 6.80 × 10–2 sec–1. BHT and TBHQ had the highest antioxidant activity (> 50 %) to decrease the degradation of vitamin D3 at 230°C. The oxidative status (peroxide value, malondialdehyde content) of canola oil was improved after incorporating antioxidant agents. The vitamin D3 bioaccessibility was increased 1.5 fold after in vitro digestion. The consumption of 5 g brownie containing vitamin D3 100 μg/L and antioxidant agents 180 mg/L in 1 mL of canola oil would cover the daily intake.

Vitamin D3 Bioaccessibility from Supplements and Foods—Gastric pH Effect Using a Static In Vitro Gastrointestinal Model

“…The antioxidant capacity of these compounds during digestion was maintained at elevated levels. Antioxidants have been shown to protect vitamin D 3 against degradation [ 41 , 63 ]. The behaviour of vitamin D 3 during the cereal and juice digestion can be attributed to its increased release during digestion, as well as the antioxidant capacity of the phenolic acids and flavonoids present in the cereals and juice, which may have acted as protective agents against vitamin D 3 degradation.…”

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3

“…However, their processing included the roasting of pork at 250 • C for 20 min followed by 150 • C until the meat core reached 80 • C. Vitamin D 3 stability studies performed in a model system by adding vitamin D 3 to the sunflower oil processed by household cooking procedures such as pan-frying, microwave, boiling, and roasting at different times and temperatures in the oven indicated a relatively little loss of 1-30% [29]. Goebel et al studied the stability of vitamin D 3 added to canola oil during baking of a dark chocolate brownie at 80-230 • C for 10-40 min by using various antioxidants [30]. They reported a vitamin D 3 loss of up to 90% when exposed to temperatures of 180-230 • C, even with the presence of antioxidants.…”

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

“…The decrease in vitamin D 3 bioaccessibility due to the occurrence of oxidation during digestion has also been supported by a previous study, which reported increased bioaccessibility of vitamin D 3 in brownies fortified with both vitamin D 3 and tert -butylhydroquinone, compared to a control fortified with vitamin D 3 alone. On the other hand, α-tocopherol and butylated hydroxytoluene were not efficient [ 84 ].…”