Influence of fat on kinetics of photo-oxidation of retinol in fortified cream


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Authors

  • NARASIMHA MURTHY
  • G S BHAT
  • D SETHU RAO

Keywords:

Fortified cream, Kinetics, Photo-degradation, Retinol

Abstract

The influence of fat content on the photo-degradation rate of added retinol in cream was investigated. The shelf-life (t1/2) values were higher in cream with increased fat content (60%) compared to the cream with lower fat content (25%), indicating the protective effect of fat on photo-degradation of fortified retinyl palmitate. Shelf-life values were correlated significantly (r=0.99) with fat percentage of cream.

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Author Biographies

  • NARASIMHA MURTHY
    Associate Professor,
  • G S BHAT
    Professor and Head
  • D SETHU RAO
    Emeritus Professor, Department of Dairy Chemistry , Dairy Science College.

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Issue

Vol. 71 No. 2 (2001)

Section

Articles

License

The copyright of the articles published in The Indian Journal of Animal Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

MURTHY, N., BHAT, G. S., & RAO, D. S. (2014). Influence of fat on kinetics of photo-oxidation of retinol in fortified cream. The Indian Journal of Animal Sciences, 71(2). https://epubs.icar.org.in/index.php/IJAnS/article/view/36457