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

Table 1

Initial characteristics of the oil samples.

Sample	Vitamin D3 content (μg ml^−1)	DPPH assay (% inhibitory)	Peroxide value (mEq O2·kg^−1)	Anisidine value	Acid value (g KOH kg^−1)
LC	6.87 ± 0.16	8.85 ± 0.27	0.96 ± 0.04	3.53 ± 0.39	1.31 ± 0.09
HC	13.84 ± 0.25	8.93 ± 0.25	0.97 ± 0.05	3.17 ± 0.26	1.36 ± 0.09
value	0.019	0.435	0.589	0.486	0.543

Means ± SD (r = 2); LC: oil samples fortified with low concentration; HC: oil samples fortified with high concentration. Statistically significant ().