Vitamin D3 fortification and quantification in processed dairy products

Kazmi, Syed Jamil Hasan; Vieth, Reinhold; Rousseau, Dérick

doi:10.1016/j.idairyj.2006.09.009

Cited by 104 publications

(100 citation statements)

References 21 publications

(47 reference statements)

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“…In the saponification step, previous studies mainly have focused on the effect of varied temperature and time with the most confirming 70-85°C and 25 to 30 min conditions (8)(9)(10)(11)(12).…”

Section: Discussionmentioning

confidence: 99%

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

et al. 2018

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A B S T R A C TBackground and Objectives: : Vitamin D 3 measurement in food and fortified food matrixes is usually interrupted by several variables. This study aimed to elaborate a specific vitamin D 3 quantification method for fortified Taftoon bread considering different influential variables in each step of measurement. Materials and Methods:Dough was fortified with (4μg/100g) and the standard protocol No.13579 was followed with some modification in the extraction and determination steps.Results: Addition of ethanol before adding potassium hydroxide and heating up the samples in tight containers in saponification step ceased clumping the extracts and helps it's homogeneity. In extraction, distilled water addition following extraction with diethyl ether and Petroleum ether, adding ethanol at each step of washing and using SPE column result in an appropriate experimental extract. In the chromatography step, mobile phase substitution from methanol to 5:95 water, methanol mixture provided the method with more differentiation power. Using the above condition, commercial vitamin D 3 was recovered from fortified Taftoon dough with 82-100% recovery and recovery of spiked vitamin D 2 from dough and bread were ranged as 94 and 86.5%, respectively, Limit Of Detection(LOD) and Limit Of Quantification(LOQ) of the method were 0.04 and 0.1mg L -1 respectively, which equaled 5μg/Kg and 10μg/Kg. True retention for the added commercial vitamin D 3 in Taftoon bread was obtained as 83.4% which increased to 92% after six months storage in freezer. Conclusions:Results of this study can be used to specify a protocol for vitamin D 3 measurement in fortified bread samples. Modified experiment which is projected in this study would specify the general protocol of vitamin D 3 measurement that was previously proposed in the national standard of Iran for developing a new and practical national standard document.

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Section: Discussionmentioning

confidence: 99%

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

et al. 2018

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“…Several studies have been conducted on the stability of vitamin D in milk and other dairy products (Banville and others ; Kazmi and others ; Wagner and others ; Hanson and Metzger ; Tippetts and others ). These studies have all indicated that vitamin D is stable during processing and storage.…”

Section: Vitamin Stability and Storagementioning

confidence: 99%

“…Vitamin D in fortified homogenized whole milk is very stable and is not affected by pasteurization or other processing procedures (PMO 2015). Vitamin D 3 appears to be stable in cheese during both short‐term (Banville and others ) and long‐term storage (Kazmi and others ; Wagner and others ). Vitamin D was also stable over the shelf life of HTST‐processed 2% fat milk, UHT‐processed 2% fat chocolate milk, and low‐fat strawberry yogurt (Hanson and Metzger ).…”

Section: Vitamin Stability and Storagementioning

confidence: 99%

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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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“…diethyl ether and/or hexane, followed by numerous aqueous washing to remove soaps. The organic phase is then evaporated to dryness and the residue subjected to solid phase extraction (SPE) and/or time consuming semi preparative HPLC before the final analysis by HPLC with UV detection at 280 nm (Jakobsen & Saxholt, 2009;Kazmi, Vieth, & Rousseau, 2007; Kurmann & Indyk, 1994;Mattila, Piironen, Uusi-Rauva, & Koivistoinen, 1995;Wagner et al, 2008). HPLC with electrochemical detection has also been used to determine the levels of vitamin D 3 in infant formula and fortified foods (Perales, Delgado, Alegría, Barberá, & Farré, 2005).…”

Section: Introductionmentioning

confidence: 99%