Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking

Abstract

Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D, vitamin D, and 25-hydroxyvitamin D has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D and vitamin D in sunflower oil, vitamin D in rainbow trout, and vitamin D in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking. There was no difference between the retention of vitamin D and vitamin D added to sunflower oil, which ranged from 70 to 99%. In rainbow trout, the retention of vitamin D at 85-114% was not significantly different from 100%, except for panfrying at 85%. However, the retention of vitamin D in mushrooms at 62-88% was significantly different from 100% (p ≤ 0.05).

Thermal Stability and Kinetic Study on Thermal Degradation of Vitamin D3 in Fortified Canola Oil

“…At this temperature, vitamin D 3 content of LC and HC samples reduced significantly after 15 and 5 min, respectively. Generally, the retention rate of vitamin D 3 in fortified canola oil treated at 100 and 150 °C for 30 min was close to the results reported in previous studies (Jakobsen & Knuthsen, ; Ložnjak & Jakobsen, ; Saghafi et al., ). Subsequently, at 180 °C, significant reduction in vitamin was found after 5 min in both samples.…”

“…As Table shows, vitamin D 3 content of treated samples (LC and HC) at 100 °C for 30 min decreased very little, and no significant loss was observed. Therefore, vitamin D 3 at this temperature seemed to be rather stable (Jakobsen & Knuthsen, ; Ložnjak & Jakobsen, ). The reduction rate of vitamin D 3 due to the increment of the temperature to 150 °C reached to about 27.03% and 32.5% in LC and HC samples, respectively.…”

“…They indicated that vitamin D 3 was more stable in oils with a high vitamin E content (as an antioxidant compound) and a lower PV. Ložnjak and Jakobsen () observed that vitamin D 3 in samples cooked with lemon juice was more stable than other samples. It was probably related to the antioxidant activity of ascorbic acid.…”

“…Nevertheless, results reported in previous studies showed that some factors affect vitamin D 3 stability during the heating process. Ložnjak and Jakobsen () found that the lower pH enhances retention of vitamin D 3 in mushroom or fish during cooking. Tabibian et al.…”

“…The stability of vitamin D 2 and D 3 is assessed in some foodstuffs, and different reduction percentages are reported for vitamins D 3 and D 2 during cooking, depending on the temperature, cooking method, and kind of food. Jakobsen and Knuthsen (2014) and Ložnjak and Jakobsen (2018) found that the retention of vitamin differed from 114% (in oven-baked fish) to 39% (in ovencooked eggs). Tabibian et al (2017) found that during baking of dough of a fortified flat bread at high temperature (200 to 250°C ) the amount of vitamin D 3 decreased.…”