Vegetable oil of poor quality is limiting the success of fortification with vitamin A in Egypt

Food and Nutrition Bulletin

Volumn 33, Issue 3, 2012, Pages 186-193

  Laillou, Arnaud ^a   Hafez, Saeb A ^b   Mahmoud, Amal H ^c   Mansour, Mohamed ^a   Rohner, Fabian ^a   Fortin, Sonia ^d   Berger, Jacques ^d   Ibrahim, Nabih A ^b   Moench Pfanner, Regina ^a  

^a GLOBAL ALLIANCE FOR IMPROVED NUTRITION   (Switzerland)

^b Agricultural Research Center   (Egypt)

^c PLANT PATHOLOGY RESEARCH INSTITUTE   (Egypt)

^d Institut de Recherche et Delopement   (France)

Author keywords

Oil fortification; Peroxide; Quality; Stability; Vitamin A

Indexed keywords

COST-BENEFIT ANALYSIS; FOOD MARKET; FOOD QUALITY; GOVERNANCE APPROACH; OPTIMIZATION; VEGETABLE OIL; VITAMIN;

EGYPT;

EID: 84866307844     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482651203300303     Document Type: Article

References (36)

1. Horton S, Alderman H, Rivera JA. Hunger and malnutrition In: Copenhagen Consensus Center [Copenhagen Consensus 2008 challenge paper] edn. Copenhagen, Denmark; 2008.
2. Klemm RD, West KP, Jr., Palmer AC, Johnson Q, Randall P, Ranum P, Northrop-Clewes C. Vitamin A fortification of wheat flour: considerations and current recommendations. Food Nutr Bull 2010; 31(1 Suppl):S47-61.
3. West KPJ, Darnton-Hill I. Vitamin A Deficiency. Nutrition and Health in Developing Countries 2008; (Second Edition):377-433.
4. Dary O, Mora JO. Food fortification to reduce vitamin A deficiency: International Vitamin A Consultative Group recommendations. J Nutr 2002; 132(9 Suppl):2927S-2933S. (Pubitemid 35013218)
5. Favaro R, Ferreira J, Desai I, Oliveira JD. Studies on fortification of refined soybean oil with all-trans retinyl palmitate in Brazil: stability during cooking and storage. J Food Comp Anal 1991;4:237-244.
6. Atwood SJ, Sanghvi TG, Sharma V, Carolan N. Stability of Vitamin A in fortified vegetable oil and corn soy blend used in child feeding programs in India Journ of Food Comp and Anal 1995; 8(1):32-34.
7. Fortification basics - oil and margarine. Available at: http://www.dsm.com/en-US/downloads/dnp/51609- fort-basics-oils.pdf. Accessed 21 June 2012.
8. Viana M, Boy E, Boutilier Z, Furr H, Craft N. Stability of vitamin A in Bolivian Fortified Cooking Oil. The FASEB Journal 2007; 21:674.9.
9. Gao K, Kakuda Y, Abraham V, Laleye L, Niekamp F, Chong S. The stability of vitamin A in fortified vegetable oils. In: IFT annual Meeting. New Orleans, LA; 2001.
10. Kakuda Y, Smadi H, Gao K, Abraham V, Laleye L. Effect of packaging and light exposure on vitamin A stability in fortified oil. In: IFT annual Meeting. New Orleans, LA; 2001.
11. Lesková E, Kubíková J, Kováciková E, Kosická M, Porubská J, Holcíková K. Vitamin losses. Retention during heat treatment and continual changes expressed by mathematical models. J Food Compost Anal 2006; 19(4):252-276.
12. Rowe JP, Ogden LV, Pike OA, Steele FM, Dunn ML. Effect of end-user preparation methods on vitamin content of fortified humanitarian food-aid commodities. J Food Compost Anal 2009; 22:33-37.
13. Puysuwan L, Chavasit V, Sungpuag P, Hediger D, Punvichai T. Feasibility and use of vitamin A-fortified vegetable oils among consumers of different socioeconomic status in Thailand. Food Nutr Bull 2007; 28(2):181-187.
14. Guzman MP, Claudio VS, Leon SYD. Basic foods for Philipinos. Merriam and Webster Bookstore, Manila 1986.
15. Lawson H. Food oils and fats. Chapman and Hall, New York 1995.
16. West PW, Klemm RDW, Johnson Q. Vitamin A deficiency prevention in Egypt: focus on vitamin A fortification In: A report of a special World Food Programme Mission. Cairo, World Food Programme, 2008.
17. El-Zanaty F, Way A. Egypt - Demographic and Health Survey - 2005. In. Edited by Ministry of Health and Population NPC, El-Zanaty and Associates, and ORC Macro. Cairo, Egypt: USAID; 2006.
18. Hollis BW, Wagner CL. Vitamin D requirements during lactation: high-dose maternal supplementation as therapy to prevent hypovitaminosis D for both the mother and the nursing infant. Am J Clin Nutr 2004; 80(6 Suppl):1752S-1758S.
19. Allen L, de Benoist B, Dray O, Hurrell R. Guidelines on food fortification with micronutrients. Geneva, WHO/ FAO 2006.
20. Singer JM, Pedroso-de-Lima AC, Tanaka NI, Gonzalez- Lopez VA. To triplicate or not to triplicate? Chemometrics Intelligent Laboratory System 2007; 86:82-85.
21. Eastman corp. Schaal oven storage, stability test. Available at: http://www.eastman.com/Literature-Center/Z/ ZG194.pdf. Accessed 21 June 2012.
22. Cocks LV, Rede CV. Laboratory handbook for oil and fat analysis. London and New York, Academic Press, 1966.
23. Association of Analytical Communities. AOAC Official Method 2001.13 - Vitamin A (Retinol) in Foods, Liquid Chromatography. J AOAC Int 2002; 85:424.
24. American Oil Chemists' Society. Sampling and analysis of commercial fats and oils. In: Official methods of American Oil Chemists' Society. American Oil Chemists' Society, Champaign, IL, USA; 1993.
25. Ottolenghi A. Interaction of ascorbic acid and mitochondrial lipids. Arch Biochem Biophys 1959; (79):355-363.
26. Mochida Y, Nakamura S. Determination of total hydroperoxides in oxidized vegetable oils based on triphenylphosphine oxidation using electron ionization mass spectrometry. J Mass Spectrom Soc Jpn 2006; 54(6):235-241.
27. Lovaas EA. Sensitive spectrophotometric method for lipid hydroperoxide determination. Journal of the American Oil Chemists' Society (JAOCS) 1992;69:777-783.
28. Kamau J, Nanua J. Storage stability of ram press extracted semi-refined Sunflower oil. Agricultura tropica et subtropica 2008;41(3):106-109.
29. Smith EL. Studies in the stability of vitamins A and D - Action of Fatty peroxides on vitamin A. Biochem J. 1939;33(2):201-6.
30. Zacchi P, Eggers R. High-temperature pre-conditioning of rapeseed: a polyphenol-enriched oil and the effect of refining. Eur J Lipid Sci Technol 2008;110:111-119.
31. Farhoosh R, Einafshar S, Sharayei P. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chemistry 2009; 115:933-938.
32. Chang SS, Mone PE. Breakdown inhibitors. In: BEDNARCYCK NE, ed. Food Processing Review No.5. Noyes Development Corporation, New Jersey: 209-211.
33. Ullah J, Hamayoun M, Ahmad T, Ayub M, Zafarullah M. Effect of light, natural and synthetic antioxidants on stability of edible oil and fats. Asian J Plant Sci 2003; 2(17-24):1192-1194.
34. Dunn R. Effect of antioxidants on the oxidative stability of methyl soyate (biodiesel). Fuel Proc Technol 2005; 86:1071-1085.
35. Ames BN. Dietary carcinogens and anticarcinogens. Oxygen radicals and degenerative diseases. Science 1983;221(4617):1256-1264.
36. World Food Programme. Food quality control. Food specification: oil fortified. Available at: http://foodquality. wfp.org/FoodSpecifications/ OilFortified/tabid/107/ Default.aspx. Accessed 21 June 2012.