@article{fdi:010085726,
  title = {{L}ipid composition and state of oxidation of fortified infant flours in low-income countries are not optimal and strongly affected by the time of storage},
  author = {{M}ousti{\`e}s, {C}. and {B}ourlieu, {C}. and {B}area, {B}. and {S}ervent, {A}. and {A}lter, {P}. and {L}ebrun, {M}. and {H}emery, {Y}ouna and {L}aillou, {A}. and {A}vallone, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {{F}ood fortification is widely used to address the public health problem of nutrient deficiencies. {T}his study's purpose is to assess the lipid profile and nutritional quality of 13 fortified infant flours ({FI}) collected "in the field" in {A}frica and {A}sia after different periods of storage. {T}he lipid content, fatty acid profiles, lipophilic vitamin content, and lipid oxidation state (peroxide values, secondary oxidation products) are determined. {M}ycotoxins and packaging materials are also characterized. {T}he lipid content averages 9.1 +/- 3.5 g/100 g. {F}atty acid profiles are dominated by linoleic (43.3 +/- 8.8%), oleic (29.5 +/- 7.4%), and palmitic acid (17.8 +/- 6.7%) and result in an average omega 6/omega 3 ratio of 12.2 +/- 5.9 but with high values for some {FI}. {V}ery high overages in vitamins {A}, {D}, and {E} are observed in products stored for short periods (1-6 months), whereas {FI} stored for more than 12 months has insufficient vitamin content. {L}ipid oxidation is acceptable but for six products presenting excessive peroxide values. {M}ost products are contaminated by low amounts of mycotoxins but only two {FI} do not abide by the regulation. {A} strong correlation between peroxide values, hexanal content, and time of storage is observed. {P}ractical {A}pplications: {T}he expiration dates for {FI} commercialized in low-income countries should be shortened from 36 to 12 months so as to guarantee their nutritional quality of these functional foods and to abide by the fortified infant flour legislation. {I}ndeed, {FI} quality significantly decreases over time of storage. {T}he use of high barrier packaging materials must be generalized, although it is a necessary criterion but not sufficient to ensure the long-term stability of {FI}. {S}pecial attention should be given to reduce lipophilic vitamin overages and to improve their lipid profile, especially the omega 6/omega 3 ratio, which has to be lower than 15.},
  keywords = {{ALIMENTATION} {HUMAINE} ; {FORTIFICATION} {ALIMENTAIRE} ; {NUTRIMENT} ; {LIPIDE} ; {VITAMINE} ; {OXYDATION} ; {BURKINA} {FASO} ; {BENIN} ; {MADAGASCAR} ; {VIET} {NAM}},
  booktitle = {},
  journal = {{E}uropean {J}ounal of {L}ipid {S}cience and {T}echnology},
  volume = {121},
  numero = {11},
  pages = {1900173 [12 ]},
  ISSN = {1438-7697},
  year = {2019},
  DOI = {10.1002/ejlt.201900173},
  URL = {https://www.documentation.ird.fr/hor/fdi:010085726},
}