effects of vitamins in oils

Effects of Vitamins in

OilsPresented by,

Duraimurugan. K

What are Vitamins?

• Tasteless organic compounds

• Requires in small amount for normal metabolic function

• Act as coenzymes to regulate metabolism

• Assist the body to convert energy in fat, carbohydrate, protein into ATP

• Promote growth and reproduction.

• Do not provide energy themselves but a deficiency of any vitamin can cause serious symptoms.

Criteria for classifying vitamins?

• Vitamins are unique nutrients in that they are not alike in their chemical structure

nor do they have similar functions.

• An organic, non energy providing nutrient is classified as VITAMIN when it cannot

be synthesized in ample amounts in our body.

• Second requirement for a compound to be called as VITAMIN is that a chronic

deficiency of the compound is likely to cause physical symptoms.

• The symptoms must disappear once the vitamin has been sufficiently restored to the

diet or absorbed into the body, provided the deficiency causing permanent damage.

Cont..

• Based on the above criteria, 13 compounds are classified as VITAMINS.

• Further, they are organized according to their solubility.

• Fat soluble vitamins – Hydrophobic – Vit A,D,E,K

• Water soluble vitamins - Hydrophilic – Vit B,C

• The distinction in solubility is important because it influence,

• How to digest, absorb, transport, store, and excrete essential nutrient.

Discovery of vitamins….!

Vitamin A

• It was described as a lipid soluble compound found in egg yolk by Stepp, W., 1909, Versuche tiber Futterung mit Lipoid freier Ernahrung, Biochem. Ztschr. 22:452.

• He also described as, it is essential for life.

• In 1913 (McCollum), & 1915 (Davies) found similar compound in butterfat, and cod liver oil. They named the compound as ,“Fat-soluble A ”.

• In 1917, McCollum and Simmonds found that, this specific factor has the capability of restoring and maintain growth and also prevent xerophthalmia and night blindness

• Later this active compound was named as Vitamin A by Drummond in 1920.

Cont ….!

• In 1937, Holmes and Corbett successfully crystallized vitamin A from fish

liver.

• They highlighted as, “ The vitamin appeared in beautiful rosets or radiating

clusters of pale yellow needles.”

• Crystals are optically inactive and has a melting point of 7.5-8oC.


Vitamin D

• Rickets has been reported as a unknown disease, which affects the growing children in 17th century (Until the scientific reason behind it was discovered).

• Researches on the identification of Vitamin A by McCollum inspired Sir Edward Mellanby to attempt the experimental production of rickets by dietary means.

• Sir Edward Mellanby feed dogs with a diet of oatmeal, which, when the animals were kept away from the sunlight, caused marked skeletal deformities and that appeared identical to rickets.

• After a series of findings, McCollum discovered the existence of new vitamin which is necessary for the calcification of bone, which he called as “Vitamin D”.


Vitamin E

• In 1922, Evans and Bishop (University of California) reported that reproduction failed pregnant female rats fed diets containing all of the then known nutrients.

• Later they found that it was resolved while the diet was supplemented with small amount of fresh lettuce, wheat germ, or dried alfalfa leaves.

• Evans and Bishop showed that the unknown fat-soluble reproductive factor was none of the known nutrients.

• In 1924, Barnett Sure (University of Arkansas) in independent studies, concluded that this fat-soluble reproductive factor was a new vitamin, and he named as Vitamin - E


Vitamin K

• The discovery of vitamin K resulted from a series of experiments by Henrik

Dam on the possible essentiality of cholesterol in the diet of the chick.

• After 5 years, in 1935 Dam proposed that the antihemorrhagic vitamin of a

chick was a new fat-soluble vitamin, which he called “Vitamin – K”.

• One of the reason to use the letter K because it was the first letter of the

German work “Koagulation”.

Suggested quantity of intake

Vitamin Estimated Vitamin intake based

on 2,000 kilocalories*

Institute of Medicine

Recommendations, Nutrient

RDA/AI

Vitamin A, µg RAE 851 700 – 900

Vitamin D, IU 258 600

Vitamin E, mg 8.3 15.0

Vitamin K, µg 140 90 – 120

* The highest intake level for young adult men or women is stated

RDA = Recommended Dietary Allowance; AI = Adequate intake; RAE = Retinol Activity Equivalents

Data from US Department of agriculture. 2010. Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010.

Functions, Food sources, Symptoms of toxicity,

Deficiency Symptoms

Vitamin Metabolic

Function

Food sources Toxicity

symptoms

Deficiency

symptoms

Vitamin A Vision, Protein

synthesis, Growth,

Immune function,

Bone health

Beef liver,

Fortified dairy

products

Compromised

bone health, birth

defects during

pregnancy

Night blindness,

Xerophthalmia,

Keratinization

Vitamin D Calcium balance,

Bone health, Cell

differentiation,

Immune system

Fatty fish, Fortified

food products

Hypercalcemia Rickets and

Osteomalacia

Vitamin E Antioxidant,

Health to cell

membranes,

Heart health

Vegetable and

seed oils,

Fortified cereals,

Green leafy

vegetables

Nerve problems,

muscle weakness,

Uncontrolled

movement of

body parts

Hemolysis of

RBC

Vitamin K Carboxylation,

Blood clotting,

Bone health

Green leafy

vegetables, Soya

bean, Beef liver

None known Excessive bleeding

Effects of vitamins in oils.

• It took nearly a centaury year period to discover, isolate and examine the

functions of vitamins.

• Later, observing the importance of vitamins, US government mandated the

addition of specific vitamins to grains and milk to improve the nation’s

health.

Shelf life of vitamins

• Though vitamins are stable, they are easily destroyed by various factors during

cooking and storage.

• Exposure to air (Oxygen)

• Exposure to light (Ultraviolet radiation)

• Change in pH

• Exposure to heat

• Comparably fat-soluble vitamins are stable than water-soluble vitamins, but some

food preparation techniques can cause the loss of these vitamins as well.

Exposure to air (OXYGEN)

• Air or, more specifically, exposure to oxygen – can destroy the water soluble

vitamins and the fat soluble vitamins A, E, and K.

• Thus fresh fruits and vegetables are stored in airtight, covered containers and

used soon after being purchased.

Exposure to light (ULTRAVIOLET

RADIATION)

• Light, especially ultraviolet light (UV) can destroy vitamins.

• Ross A.C (2014) described that foods stored in glass containers, such as milk or grains, or sun dried fruits or vegetables can loose vitamins. In his/her experiment, he/she demonstrated that milk stored in glass container has lose nearly 80% of riboflavin.

• For this reasons, milk is sold in opaque containers

• Traditional methods of sun drying of fruits and vegetables can destroy susceptible vitamins like beta-carotene. However new advances in solar drying have some promises (Santos. P 2008)

Change in pH

• Changes in pH can destroy pH sensitive vitamins.

• Most of the vitamins are stable in acidic condition. But any variation during

processing and storage can destroy the vitamins.

Exposure to heat

• Heat, especially prolonged heat exposure can destroy most of vitamins

present in fruit and vegetables.

• Greater shelf life of vitamins are found in food prepared using microwave

oven steaming, stir-frying than direct boiling of food.

Some foods are fortified with vitamins

• Fortified foods are becoming most popular in the present world

• For example, in 2010 it is estimated that 4 billion $ is got turn over in the

fortification of single famous nutrition. ( ? ).

• According to FDA, all the 13 vitamins and 20 minerals can be fortified in the

food and food based products.

Reference

• Ross, A. C., B. Cabellero, R. J. Cousins, K. L. Tucker, and T. R. Ziegler. 2014. Modern Nutrition in Health and Disease. 11th ed. Philadelphia: Lippincott Williams & Wilkins.

• Santos, P. H. S., and M. A. Silva. 2008. Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review. Drying Technology—An International Journal 26:1421–1437.

• Blake, chapter 9, Fat soluble vitamins, 315-357

• Donald J. Hanahan, Hand book of lipid research, volumn 2