Natural and Synthetic Antioxidants Prevent the Degradation of Vitamin D3 Fortification in Canola Oil during Baking and in Vitro Digestion
Article Sidebar
Published:
Mar 19, 2021
Keywords:
Degradation Cholecalciferol α-tocopherol β-carotene, BHT TBHQ
Main Article Content
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.
Article Details
How to Cite
Goebel, S., Avallone, S., Detchewa, P., Prasajak, P., & Sriwichai, W. (2021). Natural and Synthetic Antioxidants Prevent the Degradation of Vitamin D3 Fortification in Canola Oil during Baking and in Vitro Digestion. Applied Science and Engineering Progress, 14(2), 247–258. https://doi.org/10.14416/j.asep.2021.01.005
Issue
Section
Research Articles
References
[1] R. M. Daly, C. Gagnon, Z. X. Lu, D. J. Magliano, D. W. Dunstan, K. A. Sikaris, P. Z. Zimmet, P. R. Ebeling, and J. E. Shaw, “Prevalence of vitamin D deficiency and its determinants in Australian adults aged 25 years and older: A national, population-based study,” Clinical Endocrinology, vol. 77, no. 1, pp. 26–35, Jul. 2012.
[2] M. F. Holick, T. C. Chen, Z. Lu, and E. Sauter, “Vitamin D and skin physiology: A D‐lightful story,” Journal of Bone and Mineral Research, vol. 22, no. S2, Dec. 2007.
[3] A. Kruavit, L. Chailurkit, A. Thakkinstian, C. Sriphrapradang, and R. Rajatanavin, “Prevalence of vitamin D insufficiency and low bone mineral density in elderly Thai nursing home residents,” BMC Geriatrics, vol. 12, no. 1, p. 49, Sep. 2012.
[4] M. G. J. Balvers, E. M. Brouwer-Brolsma, S. Endenburg, L. C. P. G. M. de Groot, F. J. Kok, and J. K. Gunnewiek, “Recommended intakes of vitamin D to optimise health, associated circulating 25-hydroxyvitamin D concentrations, and dosing regimens to treat deficiency: Workshop report and overview of current literature,” Journal of Nutritional Science, vol. 4, pp. 1–8, Jan. 2015.
[5] C. M. O’Neill, A. Kazantzidis, M. J. Ryan, N. Barber, C. T. Sempos, R. A. Durazo-Arvizu, R. Jorde, G. Grimnes, G. Eiriksdottir, V. Gudnason, M. F. Cotch, M. Kiely, A. R. Webb, and K. D. Cashman, “Seasonal changes in vitamin D-Effective UVB availability in europe and associations with population serum 25-hydroxyvitamin D,” Nutrients, vol. 8, no. 9, p. 533, Aug. 2016.
[6] D. Parekh, J. M. Patel, A. Scott, S. Lax, R. C. A. Dancer, V. D'Souza, H. Greenwood, W. D. Fraser, F. Gao, E. Sapey, G. D. Perkins, and D. R. Thickett, “Vitamin D deficiency in human and murine sepsis,” Critical Care Medicine, vol. 45, no. 2, pp. 282–289, Feb. 2017.
[7] Institute of Medicine, Dietary Reference Intakes for Calcium and Vitamin D. Washington, D.C: National Academies Press, 2011.
[8] P. B. Ottaway, “19 - Stability of vitamins during food processing and storage,” in Chemical Deterioration and Physical Instability of Food and Beverages. Cambridge, England: Woodhead Publishing, 2010, pp. 539–560.
[9] B. Nikooyeh, A. Zargaraan, A. Kalayi, N. Shariatzadeh, M. Zahedirad, A. Jamali, M. Khazraie, B. Hollis, and T. R. Neyestani, “Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: An institutional efficacy trial,” European Journal of Nutrition, vol. 59, pp. 2547–2555, Oct. 2019.
[10] Y. Cui, P. Hao, B. Liu, and X. Meng, “Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils,” Food Chemistry, vol. 233, pp. 77–84, Oct. 2017.
[11] M. Maszewska, A. Florowska, E. Dłużewska, M. Wroniak, K. Marciniak-Lukasiak, and A. Żbikowska, “Oxidative stability of selected edible oils,” Molecules, vol. 23, no. 7, Jul. 2018.
[12] Z. Saghafi, B. Nikooyeh, A. Jamali, M. Mehdizadeh, and A. Zargaraan, “Influence of time and temperature on stability of added vitamin D3 during cooking procedure of fortified vegetable oils,” Nutrition and Food Sciences Research, vol. 5, no. 4, pp. 43–48, Oct. 2018.
[13] P. S. Chen, A. R. Terepka, K. Lane, and A. Marsh, “Studies of the stability and extractability of vitamin D,” Analytical Biochemistry, vol. 10, no. 3, pp. 421–434, Mar. 1965.
[14] M. Zareie, A. Abbasi, and S. Faghih, “Thermal stability and kinetic study on thermal degradation of vitamin D3 in fortified canola oil,” Journal of Food Science, vol. 84, no. 9, pp. 2475–2481, Sep. 2019.
[15] S. Casal, R. Malheiro, A. Sendas, B. P. P. Oliveira, and J. A. Pereira, “Olive oil stability under deepfrying conditions,” Food and Chemical Toxicology, vol. 48, no. 10, pp. 2972–2979, Oct. 2010.
[16] K. Kittipongpittaya, W. Rungjang, and S. Klomlab, “Investigation of using beijing grass extract as a natural antioxidant in edible oil,” King Mongkut’s University of Technology North Bangkok International Journal of Applied Science and Technology, vol. 9, no. 1, pp. 45–52, 2016.
[17] H. Akhtar, I. Tariq, S. Mahmood, S. Hamid, and R. Khanum, “Effect of antioxidants on stability, nutritional values of refined sunflower oil during accelerated storage and thermal oxidation in frying,” Bangladesh Journal of Scientific and Industrial Research, vol. 47, no. 2, pp. 223–230, Jul. 2012.
[18] Office of the Federal Register, Code of Federal Regulations: 1985–1999. Washington DC: Office of the Federal Register, 1985.
[19] C. P. Jayalakshmi and J. D. Sharma, “Effect of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on rat erythrocytes,” Environmental Research, vol. 41, no. 1, pp. 235– 238, Oct. 1986.
[20] R. Kahl and H. Kappus, “Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E,” Zeitschrift für Lebensmittel Untersuchung und Forschung, vol. 196, no. 4, pp. 329–338, Apr. 1993.
[21] World Health Organization and Food and Agriculture Organization of the United Nations, Vitamin and Mineral Requirements in Human Nutrition. 2nd ed., Geneva, Switzerland: World Health Organization, 2004.
[22] V. K. Maurya and M. Aggarwal, “Factors influencing the absorption of vitamin D in GIT: An overview,” Journal of Food Science and Technology, vol. 54, no. 12, pp. 3753–3765, Nov. 2017.
[23] M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. L. Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Ménard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies, and A. Brodkorb, “A standardised static in vitro digestion method suitable for food – An international consensus,” Food and Function, vol. 5, no. 6, pp. 1113–1124, May 2014.
[24] C. Renaud, J. Berger, A. Laillou, and S. Avallone, “Quantification of vitamin A in fortified rapeseed, groundnut and soya oils using a simple portable device: comparison to high performance liquid chromatography,” International Journal for Vitamin and Nutrition Research, vol. 83, no. 2, pp. 122–128, 2013.
[25] Methods of Analysis of Fats and Fatty Oils: Other Methods. Determination of Carotene in Vegetable Oils, BS 684-2.20:1977, 1976.
[26] A. Espinosa-Mansilla, F. Salinas, M. D. Olmo, and I. de O. Payá, “Determination of synthetic food Antioxidants in multicomponent mixtures using UV-visible spectrophotometry and partial least-squares calibration,” Applied Spectroscopy, vol. 50, no. 4, pp. 449–453, Aug. 1996.
[27] D. Hornero-Méndez, A. Pérez-Gálvez, and M. I. Mínguez-Mosquera, “A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content,” Journal of the American Oil Chemists’ Society, vol. 78, no. 11, pp. 1151–1155, Nov. 2001.
[28] A. Papastergiadis, E. Mubiru, H. V. Langenhove, and B. D. Meulenaer, “Malondialdehyde measurement in oxidized foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) test in various foods,” Journal of Agricultural and Food Chemistry, vol. 60, no. 38, pp. 9589–9594, Sep. 2012.
[29] M. F. Ramadan, L. W. Kroh, and J.-T. Mörsel, “Radical scavenging activity of black cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions,” Journal of Agricultural and Food Chemistry, vol. 51, no. 24, pp. 6961–6969, Nov. 2003.
[30] N. Achir, V. A. Randrianatoandro, P. Bohuon, A. Laffargue, and S. Avallone, “Kinetic study of β-carotene and lutein degradation in oils during heat treatment,” European Journal of Lipid Science and Technology, vol. 112, no. 3, pp. 349–361, 2010.
[31] P. Ložnjak and J. Jakobsen, “Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking,” Food Chemistry, vol. 254, pp. 144–149, Jul. 2018.
[32] F. Shahidi and Y. Zhong, “Antioxidants: Regulatory status,” in Bailey’s Industrial Oil and Fat Products. Georgia: American Cancer Society, 2005.
[33] G. W. Burton and K. U. Ingold, “β-Carotene: An unusual type of lipid antioxidant,” Science, vol. 224, no. 4649, pp. 569–573, 1984.
[34] C. E. Schnorr, M. da Silva Morrone, A. Simões- Pires, R. F. da Rocha, G. A. Behr, and J. C. F. Moreira, “Vitamin A supplementation in rats under pregnancy and nursing induces behavioral changes and oxidative stress upon striatum and hippocampus of dams and their offspring,” Brain Research, vol. 1369, pp. 60–73, Jan. 2011.
[35] E. N. Frankel, “Chapter 9 - Antioxidants,” in Lipid Oxidation. 2rd ed., Cambridge, England: Woodhead Publishing, 2012, pp. 209–258.
[36] D. Hornero-Méndez and M. I. Mínguez- Mosquera, “Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil,” Innovative Food Science and Emerging Technologies, vol. 8, no. 3, pp. 407–412, Sep. 2007.
[37] F. Sun, T. C. C. Jaspers, P. M. V. Hasselt, W. E. Hennink, and C. F. V. Nostrum, “A mixed micelle formulation for oral delivery of vitamin K,” Pharmaceutical Research, vol. 33, no. 9, pp. 2168–2179, Sep. 2016.
[2] M. F. Holick, T. C. Chen, Z. Lu, and E. Sauter, “Vitamin D and skin physiology: A D‐lightful story,” Journal of Bone and Mineral Research, vol. 22, no. S2, Dec. 2007.
[3] A. Kruavit, L. Chailurkit, A. Thakkinstian, C. Sriphrapradang, and R. Rajatanavin, “Prevalence of vitamin D insufficiency and low bone mineral density in elderly Thai nursing home residents,” BMC Geriatrics, vol. 12, no. 1, p. 49, Sep. 2012.
[4] M. G. J. Balvers, E. M. Brouwer-Brolsma, S. Endenburg, L. C. P. G. M. de Groot, F. J. Kok, and J. K. Gunnewiek, “Recommended intakes of vitamin D to optimise health, associated circulating 25-hydroxyvitamin D concentrations, and dosing regimens to treat deficiency: Workshop report and overview of current literature,” Journal of Nutritional Science, vol. 4, pp. 1–8, Jan. 2015.
[5] C. M. O’Neill, A. Kazantzidis, M. J. Ryan, N. Barber, C. T. Sempos, R. A. Durazo-Arvizu, R. Jorde, G. Grimnes, G. Eiriksdottir, V. Gudnason, M. F. Cotch, M. Kiely, A. R. Webb, and K. D. Cashman, “Seasonal changes in vitamin D-Effective UVB availability in europe and associations with population serum 25-hydroxyvitamin D,” Nutrients, vol. 8, no. 9, p. 533, Aug. 2016.
[6] D. Parekh, J. M. Patel, A. Scott, S. Lax, R. C. A. Dancer, V. D'Souza, H. Greenwood, W. D. Fraser, F. Gao, E. Sapey, G. D. Perkins, and D. R. Thickett, “Vitamin D deficiency in human and murine sepsis,” Critical Care Medicine, vol. 45, no. 2, pp. 282–289, Feb. 2017.
[7] Institute of Medicine, Dietary Reference Intakes for Calcium and Vitamin D. Washington, D.C: National Academies Press, 2011.
[8] P. B. Ottaway, “19 - Stability of vitamins during food processing and storage,” in Chemical Deterioration and Physical Instability of Food and Beverages. Cambridge, England: Woodhead Publishing, 2010, pp. 539–560.
[9] B. Nikooyeh, A. Zargaraan, A. Kalayi, N. Shariatzadeh, M. Zahedirad, A. Jamali, M. Khazraie, B. Hollis, and T. R. Neyestani, “Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: An institutional efficacy trial,” European Journal of Nutrition, vol. 59, pp. 2547–2555, Oct. 2019.
[10] Y. Cui, P. Hao, B. Liu, and X. Meng, “Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils,” Food Chemistry, vol. 233, pp. 77–84, Oct. 2017.
[11] M. Maszewska, A. Florowska, E. Dłużewska, M. Wroniak, K. Marciniak-Lukasiak, and A. Żbikowska, “Oxidative stability of selected edible oils,” Molecules, vol. 23, no. 7, Jul. 2018.
[12] Z. Saghafi, B. Nikooyeh, A. Jamali, M. Mehdizadeh, and A. Zargaraan, “Influence of time and temperature on stability of added vitamin D3 during cooking procedure of fortified vegetable oils,” Nutrition and Food Sciences Research, vol. 5, no. 4, pp. 43–48, Oct. 2018.
[13] P. S. Chen, A. R. Terepka, K. Lane, and A. Marsh, “Studies of the stability and extractability of vitamin D,” Analytical Biochemistry, vol. 10, no. 3, pp. 421–434, Mar. 1965.
[14] M. Zareie, A. Abbasi, and S. Faghih, “Thermal stability and kinetic study on thermal degradation of vitamin D3 in fortified canola oil,” Journal of Food Science, vol. 84, no. 9, pp. 2475–2481, Sep. 2019.
[15] S. Casal, R. Malheiro, A. Sendas, B. P. P. Oliveira, and J. A. Pereira, “Olive oil stability under deepfrying conditions,” Food and Chemical Toxicology, vol. 48, no. 10, pp. 2972–2979, Oct. 2010.
[16] K. Kittipongpittaya, W. Rungjang, and S. Klomlab, “Investigation of using beijing grass extract as a natural antioxidant in edible oil,” King Mongkut’s University of Technology North Bangkok International Journal of Applied Science and Technology, vol. 9, no. 1, pp. 45–52, 2016.
[17] H. Akhtar, I. Tariq, S. Mahmood, S. Hamid, and R. Khanum, “Effect of antioxidants on stability, nutritional values of refined sunflower oil during accelerated storage and thermal oxidation in frying,” Bangladesh Journal of Scientific and Industrial Research, vol. 47, no. 2, pp. 223–230, Jul. 2012.
[18] Office of the Federal Register, Code of Federal Regulations: 1985–1999. Washington DC: Office of the Federal Register, 1985.
[19] C. P. Jayalakshmi and J. D. Sharma, “Effect of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on rat erythrocytes,” Environmental Research, vol. 41, no. 1, pp. 235– 238, Oct. 1986.
[20] R. Kahl and H. Kappus, “Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E,” Zeitschrift für Lebensmittel Untersuchung und Forschung, vol. 196, no. 4, pp. 329–338, Apr. 1993.
[21] World Health Organization and Food and Agriculture Organization of the United Nations, Vitamin and Mineral Requirements in Human Nutrition. 2nd ed., Geneva, Switzerland: World Health Organization, 2004.
[22] V. K. Maurya and M. Aggarwal, “Factors influencing the absorption of vitamin D in GIT: An overview,” Journal of Food Science and Technology, vol. 54, no. 12, pp. 3753–3765, Nov. 2017.
[23] M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. L. Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Ménard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies, and A. Brodkorb, “A standardised static in vitro digestion method suitable for food – An international consensus,” Food and Function, vol. 5, no. 6, pp. 1113–1124, May 2014.
[24] C. Renaud, J. Berger, A. Laillou, and S. Avallone, “Quantification of vitamin A in fortified rapeseed, groundnut and soya oils using a simple portable device: comparison to high performance liquid chromatography,” International Journal for Vitamin and Nutrition Research, vol. 83, no. 2, pp. 122–128, 2013.
[25] Methods of Analysis of Fats and Fatty Oils: Other Methods. Determination of Carotene in Vegetable Oils, BS 684-2.20:1977, 1976.
[26] A. Espinosa-Mansilla, F. Salinas, M. D. Olmo, and I. de O. Payá, “Determination of synthetic food Antioxidants in multicomponent mixtures using UV-visible spectrophotometry and partial least-squares calibration,” Applied Spectroscopy, vol. 50, no. 4, pp. 449–453, Aug. 1996.
[27] D. Hornero-Méndez, A. Pérez-Gálvez, and M. I. Mínguez-Mosquera, “A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content,” Journal of the American Oil Chemists’ Society, vol. 78, no. 11, pp. 1151–1155, Nov. 2001.
[28] A. Papastergiadis, E. Mubiru, H. V. Langenhove, and B. D. Meulenaer, “Malondialdehyde measurement in oxidized foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) test in various foods,” Journal of Agricultural and Food Chemistry, vol. 60, no. 38, pp. 9589–9594, Sep. 2012.
[29] M. F. Ramadan, L. W. Kroh, and J.-T. Mörsel, “Radical scavenging activity of black cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions,” Journal of Agricultural and Food Chemistry, vol. 51, no. 24, pp. 6961–6969, Nov. 2003.
[30] N. Achir, V. A. Randrianatoandro, P. Bohuon, A. Laffargue, and S. Avallone, “Kinetic study of β-carotene and lutein degradation in oils during heat treatment,” European Journal of Lipid Science and Technology, vol. 112, no. 3, pp. 349–361, 2010.
[31] P. Ložnjak and J. Jakobsen, “Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking,” Food Chemistry, vol. 254, pp. 144–149, Jul. 2018.
[32] F. Shahidi and Y. Zhong, “Antioxidants: Regulatory status,” in Bailey’s Industrial Oil and Fat Products. Georgia: American Cancer Society, 2005.
[33] G. W. Burton and K. U. Ingold, “β-Carotene: An unusual type of lipid antioxidant,” Science, vol. 224, no. 4649, pp. 569–573, 1984.
[34] C. E. Schnorr, M. da Silva Morrone, A. Simões- Pires, R. F. da Rocha, G. A. Behr, and J. C. F. Moreira, “Vitamin A supplementation in rats under pregnancy and nursing induces behavioral changes and oxidative stress upon striatum and hippocampus of dams and their offspring,” Brain Research, vol. 1369, pp. 60–73, Jan. 2011.
[35] E. N. Frankel, “Chapter 9 - Antioxidants,” in Lipid Oxidation. 2rd ed., Cambridge, England: Woodhead Publishing, 2012, pp. 209–258.
[36] D. Hornero-Méndez and M. I. Mínguez- Mosquera, “Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil,” Innovative Food Science and Emerging Technologies, vol. 8, no. 3, pp. 407–412, Sep. 2007.
[37] F. Sun, T. C. C. Jaspers, P. M. V. Hasselt, W. E. Hennink, and C. F. V. Nostrum, “A mixed micelle formulation for oral delivery of vitamin K,” Pharmaceutical Research, vol. 33, no. 9, pp. 2168–2179, Sep. 2016.