ASSIGNMENT OF FATS AND OIL TECHNOLOGY:

 FACTORS AFFECTING STORAGE OF EDIBLE OIL AND FATS:

 FOOD SOURCE OF FAT SOLUBLE VITAMINS :

SUBMITTED TO:

 MISS KANZA JAMIL

SUBMITTED BY:

 SONIA NABI

OF
BS-III, SEMESETER V, SECTION B
DEPARTMENT: FOOD SCIENCE AND TECHNOLOGY

DATE: Feb-28, 2019

FACTORS AFFECTING STORAGE OF EDIBLE OIL AND FATS:

Factors which influencing lipids and fat instability includes:

 The fatty acid composition of the oil:

Oils that are more unsaturated are oxidized more quickly than less unsaturated oils.

 Oil processing Methods:

Oxidative stability was significantly lower in supercritical carbon dioxide-extracted walnut oil than in
pressed oil.

 Temperature and Light:

Autoxidation of oils and the decomposition of hydro peroxides increase as the temperature increases. The
formation of autoxidation products is slow at low temperature.

 Oxygen:
Concentration of oxygen affects the oxidation of oils. Oxidation can take place if the oil comes in contact
with oxygen over a period of time.

 Minor Components of fats and oils:

Free fatty acids, transition metals/ Proxidants, phospholipids, Peroxides, Pigments and antioxidants.

 Moisture:
Presence of moisture in oil enhances the rate of hydrolytic reactions.

 Microbial contaminants:
Hydrolytic spoilage frequently predominates in fats and oils or fatty foods when microbes (Mold, yeasts,
and bacteria) are present.

 Enzymatic degradation:
Fats become sour when acted upon by enzymes (Lipases) from microbes such as pencillium, Aspergillus,
and bacteria such as Serratia marcesccens, Pseudomonas e.t c

 Time and Temperature conditions:

It is recommended that during storage to minimize changes and enhance lipid stability; efforts should be
made to decrease temperature, exclude light and oxygen, remove metals and oxidized compounds, and use
appropriate concentrations of antioxidants such as tocopherols and other phenolic compounds e.g. Sesamin,
sesamol in sesame oil.

 Types of Foods prone to fat instability issues:

Foods that may require stabilization due to lipid content include ; PUFA-rich edible oils and fats used for
frying and in processed foods Shortening such as margarine and butter Fried foods such as potato chips,
Essential oils etc. Roasted nuts dried soups Broths and seasonings dried meat Frozen fish and fish oil Milk.

FOOD SOURCE OF FAT SOLUBLE VITAMINS :

Following are the food sources of fat soluble vitamins:

Vitamin A: 
It is important for normal vision, the immune system, and reproduction. Vitamin A also helps the heart,
lungs, kidneys, and other organs work properly. It also helps form and maintains healthy teeth, bones, soft
tissue, mucus membranes, and skin.

Foods that contain vitamin A:

 Liver, beef and fish
 Dairy products
 Squash (also good for Vitamin K)
 Kale (also good for Vitamin K)
 Sweet Potato
 Apricots
 Tomato
 Carrots
 Egg Yolks (also good for Vitamin K)
 Mangos (also good for Vitamin E)
 Spinach (also good for Vitamins K & E)
 Cantaloupe

Vitamin D:
It is also known as the “sunshine vitamin,” since it is made by the body after being in the sun. It is very
difficult to get enough vitamin D from food sources alone. Vitamin D helps the body absorb calcium, which
you need for the normal development and maintenance of healthy teeth and bones. It also helps maintain
proper blood levels of calcium and phosphorus.

Foods that contain vitamin D:

 Fortified Milk & Dairy – like cheese, yogurt
 Fatty Fish – like salmon (also good for Vitamins A & K)
 Cod liver oil
 Egg yolk
 Cheese cereals

Vitamin E:
It is an antioxidant also known as tocopherol. It plays a role in the formation of red blood cells and helps the
body use vitamin K.

Foods that contain vitamin E:

 Avocado
 Seeds and Nuts(almonds, hazelnuts)
 Dark green vegetables
 Oils(sunflower, soybean)
 Papaya
  Wheat Germ

Vitamin K:
It is not listed among the essential vitamins, but without it, blood would not stick together (coagulate). Some
studies suggest that it is important for promoting bone health.

Foods that contain vitamin K:

 Broccoli (also good for Vitamin E)
 Dark green vegetables (including Brussels sprouts, parsley)
 Cauliflower
 Asparagus (also good for Vitamin E)
 Cabbage
 Cereals
 Dark leafy vegetables
 Fish, liver, beef, eggs
 Fruits (including avocado, kiwi, grapes)

REFRENCES:
https://loveonetoday.com/nutrition/avocados-fat-soluble-vitamins

https://www.slideshare.net/apexflora/effect-of-processing-and-storage-on-lipid-stability