Impact of Storage Conditions and Premix Type on Fat-Soluble Vitamin Stability

Authors

M. Saensukjaroenphon, Kansas State University, Manhattan KansasFollow
C. E. Evans, Kansas State UniversityFollow
C. K. Jones, Kansas State University, ManhattanFollow
J. T. Gebhardt, Kansas State University, ManhattanFollow
J. C. Woodworth, Kansas State UniversityFollow
C. R. Stark, Kansas State University, ManhattanFollow
J. R. Bergstrom, DSM Nutritional Products, Parsippany, NJ
C. B. Paulk, Kansas State UniversityFollow

Keywords

vitamin stability, vitamin storage, premix stability

Abstract

The objective of Exp. 1 was to determine the impact of 0, 30, 60, or 90 d storage time on fat-soluble vitamin stability when vitamin premix (VP) and vitamin trace mineral premix (VTM) are blended with 1% inclusion of medium chain fatty acids (MCFA; 1:1:1 blend of C6:C8:C10) or mineral oil (MO) with different environmental condi­tions. Treatments were arranged as a 2 × 2 × 2 × 4 factorial, with 2 premix type (VP or VTM), 2 oil type (MO or MCFA), 2 storage conditions [room temperature (RT) or high-heat, high-humidity (HTHH)] and 3 storage times (30, 60, or 90 d). Samples were stored at room temperature in a temperature-controlled laboratory (approxi­mately 72°F) for RT or in an environmentally-controlled chamber set at 104°F and 75% humidity for HTHH. For Exp. 1, there was a premix type × oil type × storage time interaction of vitamin A (P = 0.002). Vitamin A was stable in VP mixed with MCFA and VTM mixed with MO when stored from 0 to 90 d. Increasing the storage time continued to degrade vitamin A in VP mixed with MO and VTM mixed with MCFA. There was a premix type × storage condition interaction (P<0.01). When premixes were stored under HTHH, the VTM had greater vitamin A stability as compared to VP. However, there was no difference for vitamin A stability between VP and VTM when stored under RT. There was an oil type × storage condition interac­tion (P<0.01). The premixes with MO had a higher vitamin A stability compared to the premixes with MCFA when stored at RT. However, there was no difference for vitamin A stability between premix with MO and MCFA when stored at HTHH. There was a storage condition × time interaction (P<0.01). When premixes were stored at HTHH, the vitamin A stability decreased as storage time increased to d 90. However, there was no difference in vitamin A stability as storage time increased to d 90 when stored at RT. Vitamin D3 stability was increased (P<0.002) when stored at RT compared to premixes stored at HTHH. There was a decrease in vitamin D3 stability as storage time increased (P = 0.002) from d 30 to 60; however, there was no further decrease from d 60 to 90. There was a storage condition × time interaction (P<0.001) for vitamin E stability. Vitamin E was stable at both RT and HTHH up to 30 d. However, the degradation rate of vitamin E was faster when premixes were stored under HTHH versus RT after 30 d of storage. The objective of Exp. 2 was to determine the effect of d of MCFA addition and premix type on fat-soluble vitamin stability after exposure to a heat pulse process. Treatments consisted of a 2 × 2 factorial, with 2 premix types (VP or VTM) and 2 oil types (MO or MCFA). All treatments were heated in an environmentally-controlled chamber at 140°F and 20% humidity. Vitamin A stability was reduced (P= 0.030) in premixes containing MCFA after premixes were heated at 140°F. The premix type did not affect the stability of vitamins A and D3. However, after the heat pulse treatment, vitamin E stability was reduced (P= 0.030) in VP compared to VTM.

Recommended Citation

Saensukjaroenphon, M.; Evans, C. E.; Jones, C. K.; Gebhardt, J. T.; Woodworth, J. C.; Stark, C. R.; Bergstrom, J. R.; and Paulk, C. B. (2020) "Impact of Storage Conditions and Premix Type on Fat-Soluble Vitamin Stability," Kansas Agricultural Experiment Station Research Reports: Vol. 6: Iss. 10. https://doi.org/10.4148/2378-5977.8006