Influence of Storage Conditions on the Stability of Vitamin D₃ and Kinetic Study of the Vitamin Degradation in Fortified Canola Oil during the Storage

Figure 2

Evolution of peroxide and p-anisidine values of fortified oils during storage. A: samples stored in transparent bottles at room temperature with filling level of 50%; B: samples stored in transparent bottles at room temperature with filling level of 100%; C: samples stored in dark-brown bottles at room temperature with filling level of 50%; D: samples stored in dark-brown bottles at room temperature with filling level of 100%; E: samples stored in dark-brown bottles at 4°C with filling level of 50%; F: samples stored in dark-brown bottles at 4°C with filling level of 100%.

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