VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...

(1983) as cited by Solon et al. (1985), an average of 76% vitamin A is lost after 6 mos of storage.
Fortified peanut butter was shown to lose 12% of vitamin A after 180 days of storage at 80°F (Willich et
al., 1954). Peanut spread with nonfat dairy milk fortified with vitamin A only retained 30% vitamin A
after 3 mos of storage in the dark at 23 or 40°C (Yeh et al., 2002). About one-half of the amounts of
vitamin A added to fortified rice were lost after 24 wks of storage at 35°C (Lee et al, 2000). Storage of
cornflakes fortified with vitamin A palmitate at 23 and 45°C for 6 to 8 weeks resulted in more than 90%
loss in vitamin A.
Influence of Stabilizer
The amount of vitamin A retained (as % of RENI) in stabilized peanut samples was significantly
affected by the brands of stabilizers used (Table 3.3). All stabilized peanut butter samples with Fix-X
generally showed higher amounts of vitamin A except for samples with microencapsulated vitamin A
palmitate fortified at 70% and 140% and beta-carotene at 140% RENI, than samples with Myvatex
monoset®. The type of fortificant used and the level of fortification significantly influenced the effects of
stabilizers on vitamin A retained after processing of peanut butter.
Peanut butter samples fortified with vitamin A palmitate (oily preparation and
microencapsulated) and stabilized with the two brands of stabilizers did not significantly differ in terms of
vitamin A retained after processing (Table 3.5). However, peanut butter samples fortified with betacarotene
and stabilized with Fix X contained higher amounts of vitamin A than samples stabilized with
Myvatex monoset®. Likewise the combined effects of the level of fortification and the brand of stabilizer
significantly affected the amount of vitamin A retained in peanut butter samples with beta-carotene.
Table 3.4 Analysis of Variance (ANOVA) of overall effects and interaction of factors and
means of the factors studied on the percent vitamin A recovered in fortified stabilized
peanut butter after processing
Type of fortificant:
Vitamin A (Oily Preparation)
Vitamin A (Microencapsulated)
10% Beta-carotene
Level of fortificant 2
70% of RENI
140% of RENI
210% of RENI
Factors % Recovery
Means 1
46.88c
54.38b
89.43a
71.22a
61.76b
57.71c
Stabilizer brand:
Myvatex monoset® 3
Fix-X 4
63.13
64.00
1
Means within each factor followed by the same letters are not significantly different at 5% level.
2
Based on the RENI for Filipino male adult= 525 μg RE
3
Local brand
4
Imported brand
5
Significant at 5% level
p-value
0.0001 5
0.0019 5
0.7555
93