{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T22:22:35Z","timestamp":1790893355885,"version":"4.1.0"},"reference-count":23,"publisher":"SAGE Publications","issue":"2","license":[{"start":{"date-parts":[[2007,6,1]],"date-time":"2007-06-01T00:00:00Z","timestamp":1180656000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Nutr Bull"],"published-print":{"date-parts":[[2007,6]]},"abstract":"<jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Vitamin A losses in fortified vegetable oils can differ, depending upon the cooking and distribution conditions of a country.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Objective<\/jats:title>\n                    <jats:p>To determine vitamin A losses in different vegetable oils during transportation, cooking, and storage among consumers of different socioeconomic status.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Soybean, rice bran, and palm oils were fortified with vitamin A palmitate at 267 \u03bcg\/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. For- tified 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\u00b0 and 170\u00b0C for 5 and 10 minutes in iron, aluminum, Teflon, and glass pans.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>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\u00b0 and 170\u00b0C 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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>Fortification of vegetable oils with vitamin A for consumers of different socioeconomic status is feasible; however, light protection is needed for better stability.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1177\/156482650702800207","type":"journal-article","created":{"date-parts":[[2015,11,25]],"date-time":"2015-11-25T16:05:17Z","timestamp":1448467517000},"page":"181-188","source":"Crossref","is-referenced-by-count":13,"title":["Feasibility and Use of Vitamin A\u2013Fortified Vegetable Oils among Consumers of Different Socioeconomic Status in Thailand"],"prefix":"10.1177","volume":"28","author":[{"given":"Laddawan","family":"Puysuwan","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Visith","family":"Chavasit","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pongtorn","family":"Sungpuag","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniela","family":"Hediger","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Teerasak","family":"Punvichai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2007,6,1]]},"reference":[{"key":"bibr1-156482650702800207","first-page":"305","volume-title":"Modern nutrition in health and disease","author":"Ross AC","year":"1999","edition":"9"},{"key":"bibr2-156482650702800207","first-page":"1","volume":"672","author":"World Health Organization","year":"1982","journal-title":"World Health Organ Tech Rep Ser"},{"key":"bibr3-156482650702800207","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/132.9.2927S"},{"key":"bibr4-156482650702800207","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/40.5.1090"},{"key":"bibr5-156482650702800207","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/45.6.1466"},{"key":"bibr6-156482650702800207","doi-asserted-by":"publisher","DOI":"10.1038\/sj.ejcn.1601973"},{"key":"bibr7-156482650702800207","volume-title":"Guidelines for the eradication of vitamin A deficiency and xerophthalmia","author":"International Vitamin A Consultative Group","year":"1977"},{"key":"bibr8-156482650702800207","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/32.7.1445"},{"key":"bibr9-156482650702800207","doi-asserted-by":"publisher","DOI":"10.1006\/jfca.1995.1006"},{"key":"bibr10-156482650702800207","volume-title":"Regional Workshop on Flour and Cooking Oil Fortification","year":"2001"},{"key":"bibr11-156482650702800207","unstructured":"Jan W. 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