title: Evaluation of Palm Oil as a Suitable Vegetable Oil for Vitamin A Fortification Programs.
abstract: Fortification programs are considered to be an effective strategy to mitigate vitamin A deficiency in populations at risk. Fortified vegetable oils rich in polyunsaturated fatty acids were shown to be prone to oxidation, leading to limited vitamin A stability. Thus, it was hypothesized that fortified oils consisting of mainly saturated fatty acids might enhance the stability of vitamin A. Mildly (peroxide value: 1.0 meq O₂/kg) and highly (peroxide value: 7.5 meq O₂/kg) oxidized palm oil was stored, after fortification with 60 International Units/g retinyl palmitate, in 0.5 L transparent polyethylene terephthalate bottles under cold fluorescent lighting (12 h/day) at 32 °C for 57 days. An increase of the peroxide value by 15 meq O₂/kg, which was also reflected by a decrease of α-tocopherol congener by 15%-18%, was determined independent of the initial rancidity. The oxidative deterioration of the highly oxidized palm oil during storage was correlated with a significant 46% decline of the vitamin A content. However, household storage of mildly oxidized palm oil for two months did not induce any losses of vitamin A. Thus, mildly oxidized palm oil may be recommended for vitamin A fortification programs, when other sources of essential fatty acids are available.
authors.affiliation: Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria. marc.pignitter@univie.ac.at.
authors.forename: Marc
authors.initials: M
authors.lastname: Pignitter
authors.affiliation: Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria. hernler.natalie@gmail.com.
authors.forename: Natalie
authors.initials: N
authors.lastname: Hernler
authors.affiliation: Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria. mathias.zaunschirm@univie.ac.at.
authors.forename: Mathias
authors.initials: M
authors.lastname: Zaunschirm
authors.affiliation: Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria. Julia.Kienesberger@gmx.at.
authors.forename: Julia
authors.initials: J
authors.lastname: Kienesberger
authors.affiliation: Department of Inorganic Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria. mark.somoza@univie.ac.at.
authors.forename: Mark Manuel
authors.initials: MM
authors.lastname: Somoza
authors.affiliation: Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA. klaus.kraemer@sightandlife.org.|Sight and Life, Kaiseraugst 4303, Switzerland. klaus.kraemer@sightandlife.org.
authors.forename: Klaus
authors.initials: K
authors.lastname: Kraemer
authors.affiliation: Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria. veronika.somoza@univie.ac.at.
authors.forename: Veronika
authors.initials: V
authors.lastname: Somoza
mesh_terms: D005227:Fatty Acids / Q000032:analysis; D063427:Food Quality; D005527:Food, Fortified; D008054:Lipid Peroxides / Q000032:analysis; D010084:Oxidation-Reduction; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D014801:Vitamin A / Q000032:analysis*; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D005227:Fatty Acids; D008054:Lipid Peroxides; D010938:Plant Oils; D014801:Vitamin A; D000073878:Palm Oil; D024502:alpha-Tocopherol
keywords: hexanal; lipid oxidation; palm oil; vitamin A; vitamin E