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Degradation of Vitamin A Palmitate in Corn Flakes During Storage
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 65, Issue 7, pages 1216–1219, October 2000
How to Cite
Kim, Y.-S., Strand, E., Dickmann, R. and Warthesen, J. (2000), Degradation of Vitamin A Palmitate in Corn Flakes During Storage. Journal of Food Science, 65: 1216–1219. doi: 10.1111/j.1365-2621.2000.tb10268.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 19990351
- vitamin A palmitate;
- corn flakes
ABSTRACT: The amounts of vitamin A palmitate lost and isomers formed in corn flakes fortified with a vitamin A palmitate were determined during storage at ambient (avg. 23 °C) and elevated (45 °C) temperatures. Two vitamin A palmitate isomers, 9-cis and 13-cis, were found. The initial vitamin A palmitate consisted of 5% of 13-cis and less than 1% of 9-cis with the remaining being all-trans. In corn flakes fortified with either a complete vitamin mixture or vitamin A palmitate only, the distribution of these compounds was nearly constant throughout storage irrespective of sample type and storage conditions. The rate constant and reaction kinetics on the degradation of vitamin A palmitate were also obtained. After 6–8 wk storage, more than 90% of vitamin A palmitate was lost in all samples except corn flakes fortified with complete vitamin mixture and kept at ambient temperature. This study showed that the loss of vitamin A palmitate fortified in corn flakes was substantial even at ambient temperature. The presence of other vitamins including vitamin A, B1, B6, B12, C, and D reduced the loss of vitamin Abut the loss was still significant.