![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Our earlier studies have clearly shown that vitamin A in the form of retinyl palmitate added to refined soybean oil remains stable during cooking and storage and that fortification of commercial vegetable oils is feasible in Brazil and in other developing countries. The objective of the present study was to evaluate the biological value of vitamin A fortified soybean oil in normal adults by measuring the postabsorptive peak rise in plasma vitamin A and the total area under the absorption curve. Healthy subjects 20–51 years of age, serving as their own controls, were given a rice-based diet containing either unfortified soybean oil (control), or vitamin A fortified soybean oil added during cooking (cooked), or vitamin A fortified soybean oil added after cooking (uncooked). The results of this study demonstrated that vitamin A in the form of retinyl palmitate when added to soybean oil is well absorbed in human even after the heat treatment it received during cooking. It can be concluded from this study so far that vitamin A fortified soybean oil is very well utilised by human and that it can be an important source of vitamin A for populations in countries such as Brazil, where vitamin A deficiency is prevalent.
