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Maerani, Maerani
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Humanities Chemistry Health Professions Immunology & microbiology Public Health

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Stability of vitamin E and or K in cooking oil during the frying process Nabila, Talitha Shanda; Ati, Tiara Mustika; Nursafitri, Rifa Ayu; Padilah, Fikri Dwi; Maerani, Maerani; Faturohman, Hadi Yusuf
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.14096

Abstract

Cooking oil is the main ingredient in food processing that acts as a heat transfer medium, energy source, and solvent for vitamins A, D, E, and K. However, the frying process can affect the stability of vitamins, especially vitamins E and K, contained in the oil. This article aims to examine the stability of vitamins E and K in vegetable oil at high temperatures and how much remains after the frying process, as well as factors that affect degradation such as temperature, time, and oxygen exposure. Through a literature review, it was found that high temperatures and long heating can accelerate the damage to vitamins E and K, which is indicated by an increase in the peroxide number and changes in oil quality. Efforts to reduce degradation include regulating frying temperature and duration, avoiding exposure to oxygen and light, using additional antioxidants, and using chelating agents.
Impact of storage and processing on vitamin c in fresh vegetables Amalia, Nirmala; Afifah, Suci Nur; Hidayat, Atmajaya Nur; Setiawan, Wayan; Budiarti, Erri Erlita; Maerani, Maerani; Faturochman, Hadi Yusuf
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.14051

Abstract

Vitamin C is a vitamin that is susceptible to oxidation, so it easily deteriorates when exposed to heat, light, or high temperatures. The purpose of this article is to summarize existing information on various storage and processing techniques related to vitamin C content, particularly fresh vegetables.The effect of temperature on vitamin C storage showed variations in the percentage of vitamin C content stored at room temperature (28°C-35°C) and low temperature (5°C-15°C). At low temperatures, the percentage of vitamin C content is higher than at room temperature. Storage at too high a temperature can reduce vitamin C content at the extreme temperature of 48°C. In addition, cold storage is a solution by freezing fresh vegetables so that in addition to maintaining the respiration rate, it also maintains the quality of vegetables from microorganisms. Therefore, steam blanching treatment before freezing will reduce the vitamin C compounds contained because it affects vitamin C which is very easily oxidized.
Co-Authors Afifah, Suci Nur Amalia, Nirmala Ati, Tiara Mustika Budiarti, Erri Erlita Faturochman, Hadi Yusuf Faturohman, Hadi Yusuf Hidayat, Atmajaya Nur Nabila, Talitha Shanda Nursafitri, Rifa Ayu Padilah, Fikri Dwi Setiawan, Wayan