Laddawan PuysuwanVisith ChavasitPongtorn SungpuagDaniela HedigerTeerasak PunvichaiMahidol UniversityETH ZurichPrince of Songkla University2018-08-242018-08-242007-01-01Food and Nutrition Bulletin. Vol.28, No.2 (2007), 181-188037957212-s2.0-34250323742https://repository.li.mahidol.ac.th/handle/20.500.14594/24046Background. Vitamin A losses in fortified vegetable oils can differ, depending upon the cooking and distribution conditions of a country. Objective. To determine vitamin A losses in different vegetable oils during transportation, cooking, and storage among consumers of different socioeconomic status. Methods. Soybean, rice bran, and palm oils were fortified with vitamin A palmitate at 267 μg/15 mL. The oils were packaged in 5-L metal cans and 250-mL polyethylene terephthalate (PET) bottles and then stored under light and dark conditions. Unopened and opened bottles were stored for 13 and 4 weeks, respectively. Fortified palm oil also was bulk transported in trucks and packaged in 1-kg polypropylene bags that were closed with rubber bands. Vitamin losses were measured after cooking at 120° and 170°C for 5 and 10 minutes in iron, aluminum, Teflon, and glass pans. Results. Vitamin A losses of oils in PET bottles stored under light conditions were 20% to 25% at the 5th week and became greater than 80% after 13 weeks, whereas losses under dark conditions and in metal containers were less than 15%. Loss during bulk transportation was 25%, with no change in peroxide value. Losses in opened bottles after 4 weeks under light conditions were 50% to 90% based on the degree of oil unsaturation; however, losses under dark conditions were less than 5%. Losses after cooking at 120° and 170°C for 10 minutes were less than 5% and 15%, respectively. The type of pan did not affect the amount of loss. The peroxide values of oils in bottles increased during storage under light conditions. Conclusions. Fortification of vegetable oils with vitamin A for consumers of different socioeconomic status is feasible; however, light protection is needed for better stability. © 2007, The United Nations University.Mahidol UniversityAgricultural and Biological SciencesNursingSocial SciencesArticleSCOPUS10.1177/156482650702800207