The presentation provides the definition, discovery of vitamins, sources of vitamins, and their effects in oils

1. Effects of Vitamins in
Oils
Presented by,
Duraimurugan. K

2. What are Vitamins?
• Tasteless organic compounds
• Requires in small amount for normal metabolic function
• Act as coenzymes to regulate metabolism
• Assist the body to convert energy in fat, carbohydrate, protein into ATP
• Promote growth and reproduction.
• Do not provide energy themselves but a deficiency of any vitamin can cause
serious symptoms.

3. Criteria for classifying vitamins?
• Vitamins are unique nutrients in that they are not alike in their chemical structure
nor do they have similar functions.
• An organic, non energy providing nutrient is classified as VITAMIN when it cannot
be synthesized in ample amounts in our body.
• Second requirement for a compound to be called as VITAMIN is that a chronic
deficiency of the compound is likely to cause physical symptoms.
• The symptoms must disappear once the vitamin has been sufficiently restored to the
diet or absorbed into the body, provided the deficiency causing permanent damage.

4. Cont..
• Based on the above criteria, 13 compounds are classified as VITAMINS.
• Further, they are organized according to their solubility.
• Fat soluble vitamins – Hydrophobic – Vit A,D,E,K
• Water soluble vitamins - Hydrophilic – Vit B,C
• The distinction in solubility is important because it influence,
• How to digest, absorb, transport, store, and excrete essential nutrient.

5. Discovery of vitamins….!
Vitamin A
• It was described as a lipid soluble compound found in egg yolk by Stepp, W., 1909,
Versuche tiber Futterung mit Lipoid freier Ernahrung, Biochem. Ztschr.
22:452.
• He also described as, it is essential for life.
• In 1913 (McCollum), & 1915 (Davies) found similar compound in butterfat, and
cod liver oil. They named the compound as ,“Fat-soluble A ”.
• In 1917, McCollum and Simmonds found that, this specific factor has the capability
of restoring and maintain growth and also prevent xerophthalmia and night
blindness
• Later this active compound was named as Vitamin A by Drummond in 1920.

6. Cont ….!
• In 1937, Holmes and Corbett successfully crystallized vitamin A from fish
liver.
• They highlighted as, “ The vitamin appeared in beautiful rosets or radiating
clusters of pale yellow needles.”
• Crystals are optically inactive and has a melting point of 7.5-8oC.

7. Discovery of vitamins….!
Vitamin D
• Rickets has been reported as a unknown disease, which affects the growing children
in 17th century (Until the scientific reason behind it was discovered).
• Researches on the identification of Vitamin A by McCollum inspired Sir Edward
Mellanby to attempt the experimental production of rickets by dietary means.
• Sir Edward Mellanby feed dogs with a diet of oatmeal, which, when the animals
were kept away from the sunlight, caused marked skeletal deformities and that
appeared identical to rickets.
• After a series of findings, McCollum discovered the existence of new vitamin which
is necessary for the calcification of bone, which he called as “Vitamin D”.

8. Discovery of vitamins….!
Vitamin E
• In 1922, Evans and Bishop (University of California) reported that reproduction
failed pregnant female rats fed diets containing all of the then known nutrients.
• Later they found that it was resolved while the diet was supplemented with small
amount of fresh lettuce, wheat germ, or dried alfalfa leaves.
• Evans and Bishop showed that the unknown fat-soluble reproductive factor was
none of the known nutrients.
• In 1924, Barnett Sure (University of Arkansas) in independent studies, concluded
that this fat-soluble reproductive factor was a new vitamin, and he named as
Vitamin - E

9. Discovery of vitamins….!
Vitamin K
• The discovery of vitamin K resulted from a series of experiments by Henrik
Dam on the possible essentiality of cholesterol in the diet of the chick.
• After 5 years, in 1935 Dam proposed that the antihemorrhagic vitamin of a
chick was a new fat-soluble vitamin, which he called “Vitamin – K”.
• One of the reason to use the letter K because it was the first letter of the
German work “Koagulation”.

10. Suggested quantity of intake
Vitamin Estimated Vitamin intake based
on 2,000 kilocalories*
Institute of Medicine
Recommendations, Nutrient
RDA/AI
Vitamin A, µg RAE 851 700 – 900
Vitamin D, IU 258 600
Vitamin E, mg 8.3 15.0
Vitamin K, µg 140 90 – 120
* The highest intake level for young adult men or women is stated
RDA = Recommended Dietary Allowance; AI = Adequate intake; RAE = Retinol Activity Equivalents
Data from US Department of agriculture. 2010. Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010.

11. Functions, Food sources, Symptoms of toxicity,
Deficiency Symptoms
Vitamin Metabolic
Function
Food sources Toxicity
symptoms
Deficiency
symptoms
Vitamin A Vision, Protein
synthesis, Growth,
Immune function,
Bone health
Beef liver,
Fortified dairy
products
Compromised
bone health, birth
defects during
pregnancy
Night blindness,
Xerophthalmia,
Keratinization
Vitamin D Calcium balance,
Bone health, Cell
differentiation,
Immune system
Fatty fish, Fortified
food products
Hypercalcemia Rickets and
Osteomalacia

12. Vitamin E Antioxidant,
Health to cell
membranes,
Heart health
Vegetable and
seed oils,
Fortified cereals,
Green leafy
vegetables
Nerve problems,
muscle weakness,
Uncontrolled
movement of
body parts
Hemolysis of
RBC
Vitamin K Carboxylation,
Blood clotting,
Bone health
Green leafy
vegetables, Soya
bean, Beef liver
None known Excessive bleeding

13. Effects of vitamins in oils.
• It took nearly a centaury year period to discover, isolate and examine the
functions of vitamins.
• Later, observing the importance of vitamins, US government mandated the
addition of specific vitamins to grains and milk to improve the nation’s
health.

14. Shelf life of vitamins
• Though vitamins are stable, they are easily destroyed by various factors during
cooking and storage.
• Exposure to air (Oxygen)
• Exposure to light (Ultraviolet radiation)
• Change in pH
• Exposure to heat
• Comparably fat-soluble vitamins are stable than water-soluble vitamins, but some
food preparation techniques can cause the loss of these vitamins as well.

15. Exposure to air (OXYGEN)
• Air or, more specifically, exposure to oxygen – can destroy the water soluble
vitamins and the fat soluble vitamins A, E, and K.
• Thus fresh fruits and vegetables are stored in airtight, covered containers and
used soon after being purchased.

16. Exposure to light (ULTRAVIOLET
RADIATION)
• Light, especially ultraviolet light (UV) can destroy vitamins.
• Ross A.C (2014) described that foods stored in glass containers, such as milk or
grains, or sun dried fruits or vegetables can loose vitamins. In his/her experiment,
he/she demonstrated that milk stored in glass container has lose nearly 80% of
riboflavin.
• For this reasons, milk is sold in opaque containers
• Traditional methods of sun drying of fruits and vegetables can destroy susceptible
vitamins like beta-carotene. However new advances in solar drying have some
promises (Santos. P 2008)

17. Change in pH
• Changes in pH can destroy pH sensitive vitamins.
• Most of the vitamins are stable in acidic condition. But any variation during
processing and storage can destroy the vitamins.

18. Exposure to heat
• Heat, especially prolonged heat exposure can destroy most of vitamins
present in fruit and vegetables.
• Greater shelf life of vitamins are found in food prepared using microwave
oven steaming, stir-frying than direct boiling of food.

19. Some foods are fortified with vitamins
• Fortified foods are becoming most popular in the present world
• For example, in 2010 it is estimated that 4 billion $ is got turn over in the
fortification of single famous nutrition. ( ? ).
• According to FDA, all the 13 vitamins and 20 minerals can be fortified in the
food and food based products.

20. Reference
• Ross, A. C., B. Cabellero, R. J. Cousins, K. L. Tucker, and T. R. Ziegler. 2014.
Modern Nutrition in Health and Disease. 11th ed. Philadelphia: Lippincott
Williams & Wilkins.
• Santos, P. H. S., and M. A. Silva. 2008. Retention of Vitamin C in Drying
Processes of Fruits and Vegetables—A Review. Drying Technology—An
International Journal 26:1421–1437.
• Blake, chapter 9, Fat soluble vitamins, 315-357
• Donald J. Hanahan, Hand book of lipid research, volumn 2