@article{PAR00009517,
  title = {{V}egetable oil of poor quality is limiting the success of fortification with vitamin {A} in {E}gypt},
  author = {{L}aillou, {A}. and {H}afez, {S}. {A}. and {M}ahmoud, {A}. {H}. and {M}ansour, {M}. and {R}ohner, {F}. and {F}ortin, {S}onia and {B}erger, {J}acques and {I}brahim, {N}. {A}. and {M}oench-{P}fanner, {R}.},
  editor = {},
  language = {{ENG}},
  abstract = {{B}ackground. {F}ortification of vegetable oil with vitamin {A} is considered a cost-effective and simple to implement strategy, but the stability of vitamin {A} remains a limiting factor. {T}o account for losses of vitamin {A}, oil producers add an overage. {O}ptimizing the amount of this overage can result in considerable savings for industry and government while ensuring a supply of adequately fortified oil to consumers. {O}bjectives. {T}o estimate vitamin {A} losses in oil with different chemical characteristics. {M}ethods. {S}amples of fortified oils with different chemical characteristics were collected from two {E}gyptian companies (oil {A} and {B}) and stored for 1 month. {V}itamin {A} levels were analyzed periodically during storage to determine losses over time, and peroxide values were determined. {R}esults. {F}ortified oil {B}, with a high peroxide value (5.8 m{E}q/kg), exposed to sunlight had significantly higher losses of vitamin {A} after 4 weeks than fortified oil {A}, with a low peroxide value (0.4 m{E}q/kg): 31.1% vs. 19.7% (p < .001), respectively. {I}n semidark conditions, the vitamin {A} losses after 4 weeks in fortified oil {B} and fortified oil {A} were significantly different: 26.1% and 0.7% (p < .001), respectively. {I}n an accelerated storage test, the vitamin {A} loss in 8 days was 48.3% for fortified oil {B} and 4.2% for fortified oil {A} (p < .001). {C}onclusions. {T}his study shows a significant effect of peroxide level (one indicator of the quality of oil) on the stability of vitamin {A}, regardless of storage conditions. {T}o optimize and sustain vitamin {A} levels in fortified oil, governments and industries should minimize the peroxide level to less than 2 m{E}q/kg at production.},
  keywords = {{O}il fortification ; peroxide ; quality ; stability ; vitamin {A}},
  booktitle = {},
  journal = {{F}ood and {N}utrition {B}ulletin},
  volume = {33},
  numero = {3},
  pages = {186--193},
  ISSN = {0379-5721},
  year = {2012},
  URL = {https://www.documentation.ird.fr/hor/{PAR}00009517},
}