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:: Volume 17, Issue 4 (Winter 2023) ::
Iranian J Nutr Sci Food Technol 2023, 17(4): 105-112 Back to browse issues page
Stability Study of Vitamin D3 in Sunflower Oils and Oleogels Based on Rice Bran Wax and Sorbitan Monostearate
Z Emami , L Golestan * , Kh Khoshtinat , A Shahidi , M Mohammadi
Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran , Golestan57@yahoo.com
Abstract:   (125 Views)
Background and Objectives: Due to the good solubility of vitamin D in oils, oil products can be addressed as one of the most suitable fortification vehicle. However, sustainability and loss of vitamin D during food storage is one the major concerns for the food policymakers and producers. Therefore, the objectives of this study was to fortify and compare the stability of vitamin D3 in sunflower oil and oleogel based on rice bran wax and sorbitan monostearate, during heating and storage.
Materials and methods: Oleogels (based on rice bran wax/sorbitan monostearate/sunflower oil) and sunflower oil fortified by vitamin D3, then stabilities of  them was compaired, under two various conditions; including heating at 110 °C for 60 min and storage for 60 days at 25 °C.
Results: Vitamin D3 in sunflower oil and oleogel samples decreased 29.5 and 24.6%, respectively. Thus, the rate of vitamin D3 lost was less in oleogel sample. Moreover, results showed that storage conditions did not degrade vitamin D3 in the samples.
Conclusion: The optimal stability of vitamin D3 in the two samples during heating and storage conditions and oleogel samples showed greater abilities to preserve vitamin D3.
 
Keywords: Vitamin D3, Enrichment, Sunflower oil, Oleogel, Stability
Full-Text [PDF 638 kb]   (49 Downloads)    
Article type: Research | Subject: Food Science
Received: 2022/05/25 | Accepted: 2022/10/4 | Published: 2022/12/24
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Emami Z, Golestan L, Khoshtinat K, Shahidi A, Mohammadi M. Stability Study of Vitamin D3 in Sunflower Oils and Oleogels Based on Rice Bran Wax and Sorbitan Monostearate. Iranian J Nutr Sci Food Technol 2023; 17 (4) :105-112
URL: http://nsft.sbmu.ac.ir/article-1-3498-en.html


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Volume 17, Issue 4 (Winter 2023) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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