effects of vitamins in oils
TRANSCRIPT
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Effects of Vitamins in
OilsPresented by,
Duraimurugan. K
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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.
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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.
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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.
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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.
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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.
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Discovery of vitamins….!
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”.
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Discovery of vitamins….!
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
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Discovery of vitamins….!
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”.
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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.
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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
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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
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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.
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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.
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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.
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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)
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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.
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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.
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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.
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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