Dewi Yuliyanti Andayani
Golden Agri-Resources (PT. SMART Tbk), Jakarta, Indonesia

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Material Contact and Environmental Effects on Vitamin A Fortified Vegetable Frying Oil Sukmo Wening; Dewi Yuliyanti Andayani; Latifun Jayanti; Isti Christianti; Karyanto Mulyono; Paul Wassell
Indonesian Food Science & Technology Journal Vol. 3 No. 2 (2020): Vol 3 No 2, July 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i2.8584

Abstract

Observations about the impact of environmental parameters and time, on fortified vegetable oil, using typical commercial grade linear low density polyethylene (LLDPE) packaging during typical shelf-life conditions, are minimal. We tested the long-term (12 months) impact of temperature and illuminance (light: 100 to 150 lux and darkness <1 lux) on refined bleached deodorized palm olein (RBDPOL), fortified with vitamin A, and without antioxidant. Results showed degradation of fortified RBDPOL with 70 ppm vitamin A was approximately 19% at 18-22oC in Light, 18% at 18-22oC in Darkness, 38% at 32-33oC in light and 24% 32-33oC in darkness. A similar trend was observed at 45 ppm vitamin A. Exposure to both heat and light impacted vitamin A degradation, but was primarily attributed to prolonged exposure at elevated temperature, irrespective of the packaging material. This short study validates extensive research by Silalahi et al., (2017), doi:10.1111/ijfs.13462 on the impact of environmental effects of fortified vegetable frying oil, during extensive storage life periods.