*5.8.3 Odors*

Odors were affected by vitamin D fortification, as they give rancid oil and painty odor. However, it is shown that the aroma depth is way more in water source than that in oil source. In oil sources, the aroma depth is lesser due to the oil matrices found that defend oxidation. After vitamin D oxidation occurs, aldehydes are found in the product [29].

#### **5.9 Measurement of vitamins D2 and D3 in foods**

The Association of Official Analytical Chemists (AOAC) International, which set up authority and "legally defensible analytic" strategies in the United States, has approved the accompanying chemical techniques for the examination of vitamin D in foods [23]:

**89**

*Nutritional Considerations of Vitamin D Deficiency and Strategies of Food Fortification*

Method 982.29: vitamin D in mixed feeds, premixes, and pet foods Method 992.26: vitamin D3 in ready-to-feed milk-based infant formula Method 995.05: vitamin D in infant formulas and enteral products (for tube

infant formula, gruel, margarine, and cooking and fish oil)

4.Quantitative detection by HPLC with UV

• detection by ultraviolet absorption (UV), and

D3 levels in Danish pork and dairy items [33, 34]:

3.Extraction with petroleum ether: diethyl ether

6.Detection by reverse-phase HPLC with DAD

**5.10 Vitamin D fortification efficacy**

4.Clean-up with silica solid-phase extraction columns

• diode array detection (DAD) or mass spectrometry.

Method 2002.05: cholecalciferol (vitamin D3) in selected foods (fortified milk,

The AOAC strategies recorded above are alike on a basic level. Every strategy

1.A digestion step to break down the food matrix (alkaline saponification)

2.An extraction step for the separation of vitamin D from the food matrix

they are allowed only for restricted items (generally dairy), and not suitable for nonfat items in certain countries. The AOAC techniques target vitamin D3, and not

vitamin D2, that might be available either normally or as a fortificant [23].

• partition by high-pressure liquid chromatography (HPLC),

1.Homogenization and addition of vitamin D2 internal standard

2.Digestion by alkali saponification for 45 min in a boiling water bath

However, these strategies are time-, work-, and expert-consuming. Besides that,

Instrumental techniques for the analysis of vitamin D in foods incorporate [23]:

The accompanying approach was created, approved, and used to survey vitamin

5.Purification with semipreparative HPLC (amino + silica columns, normal phase)

It is verified that the oral use of 25(OH)D3 is efficient in rising plasma 25(OH) D levels [26]. The common level of vitamin intake range is between 10 and 20 μg/d. Cashman in his study gave adults (mean age of 57 years) 20 μg vitamin D3 or 20 μg 25(OH)D3 for those having with serum 25(OH)D of 28·9 nmol/l in winter. The results showed after 2.5 months treatment an increase in both vitamin D3 and 25(OH)D3. Jetter in his study provided fit postmenopausal ladies with 20 μg 25(OH)D3 or 20 μg vitamin D3 for about 4 months over the winter. The results showed better effectiveness of 25(OH)D3 than that of dietary vitamin D3 [26].

3.A clean-up step, to isolate vitamin D from other food components

*DOI: http://dx.doi.org/10.5772/intechopen.89612*

includes four key advances [23]:

feeding)

Method 980.26: vitamin D in multivitamin preparations Method 981.17: vitamin D in fortified milk and milk powder *Nutritional Considerations of Vitamin D Deficiency and Strategies of Food Fortification DOI: http://dx.doi.org/10.5772/intechopen.89612*

Method 982.29: vitamin D in mixed feeds, premixes, and pet foods Method 992.26: vitamin D3 in ready-to-feed milk-based infant formula Method 995.05: vitamin D in infant formulas and enteral products (for tube feeding)

Method 2002.05: cholecalciferol (vitamin D3) in selected foods (fortified milk, infant formula, gruel, margarine, and cooking and fish oil)

The AOAC strategies recorded above are alike on a basic level. Every strategy includes four key advances [23]:

1.A digestion step to break down the food matrix (alkaline saponification)

2.An extraction step for the separation of vitamin D from the food matrix

3.A clean-up step, to isolate vitamin D from other food components

4.Quantitative detection by HPLC with UV

However, these strategies are time-, work-, and expert-consuming. Besides that, they are allowed only for restricted items (generally dairy), and not suitable for nonfat items in certain countries. The AOAC techniques target vitamin D3, and not vitamin D2, that might be available either normally or as a fortificant [23].

Instrumental techniques for the analysis of vitamin D in foods incorporate [23]:


The accompanying approach was created, approved, and used to survey vitamin D3 levels in Danish pork and dairy items [33, 34]:

1.Homogenization and addition of vitamin D2 internal standard


#### **5.10 Vitamin D fortification efficacy**

It is verified that the oral use of 25(OH)D3 is efficient in rising plasma 25(OH) D levels [26]. The common level of vitamin intake range is between 10 and 20 μg/d. Cashman in his study gave adults (mean age of 57 years) 20 μg vitamin D3 or 20 μg 25(OH)D3 for those having with serum 25(OH)D of 28·9 nmol/l in winter. The results showed after 2.5 months treatment an increase in both vitamin D3 and 25(OH)D3. Jetter in his study provided fit postmenopausal ladies with 20 μg 25(OH)D3 or 20 μg vitamin D3 for about 4 months over the winter. The results showed better effectiveness of 25(OH)D3 than that of dietary vitamin D3 [26].

*Vitamin D Deficiency*

*5.8.1 Stability*

oxidation of vitamin occurs [5].

**5.8 Stability, odors, and off-flavors**

and storage without light and acid [29].

fortified squeezed orange [32].

*5.8.2 Flavor*

*5.8.3 Odors*

in the product [29].

in foods [23]:

zero, at 4–8°C, at 25°C, and during cooking at 200°C [24].

ingested and do not influence the liquid milk flavors [29].

**5.9 Measurement of vitamins D2 and D3 in foods**

Method 980.26: vitamin D in multivitamin preparations Method 981.17: vitamin D in fortified milk and milk powder

reasonable time for dough fermentation, since when raising the fermentation time,

In the USA, milk is commonly enriched with vitamin D with an amount of 400 IU per quart. Vitamin D fortification occurs before pasteurization step, and the

The stability of vitamin D throughout production and storage in dairy and milk products is verified, as well as its stability in high temperature short time handling

Vitamin D loses its stability in some conditions. It decreases in acidic media as it transforms into its inactive form isotachysterol, or by heating to a temperature above 150°C in the presence of air [27]. However, it is stable at temperatures below

Even at maximal level of fortification (1200 IU), there were no flavor differences in vitamin D–fortified milk. This shows that increasing the concentration of vitamin D is better to improve the nutritional quality and increase vitamin D amount

Odors were affected by vitamin D fortification, as they give rancid oil and painty odor. However, it is shown that the aroma depth is way more in water source than that in oil source. In oil sources, the aroma depth is lesser due to the oil matrices found that defend oxidation. After vitamin D oxidation occurs, aldehydes are found

The Association of Official Analytical Chemists (AOAC) International, which set up authority and "legally defensible analytic" strategies in the United States, has approved the accompanying chemical techniques for the examination of vitamin D

In the study of elevating vitamin D3 under two different conditions, high temperature processed decreased fat milks (increased temperature/decreased time, pasteurized at 73°C for 15 s, and ultra-heat treated, purified at 138°C for 2 s) and reduced fat yogurt (purified at a temperature of 85°C for a half hour), it is verified that the amount of vitamin D does not decrease during preparation [30]. In addition to that, it was stable during storage and has no effect on sensory qualities [23]. Banville found that vitamin D3 fortification in cheddar in the liposome form decreased after 3–5 months of maturing and lost its stability [21]. It is shown also that vitamin D3 has stability in nonfat foods such as in squeezed orange (storage for 30 days at 4°C) [31]. Both vitamin D3 and vitamin D2 showed their stability in

liquid milk shelf life is usually 1 year at room temperature and in dark [29].

**88**

Results showed better effectiveness for 25(OH)D3 in absorption and increasing the plasma levels. In addition to that, 25(OH)D3 is better for human health as Bischoff Ferrari et al. proved a decline in systolic blood pressure and enhancements in a few markers of immunity in healthy postmenopausal ladies. Also, 25(OH)D3 supplementation corrected the excess bone turnover, improved plasma lipid level rise in HDL cholesterol, and diminished LDL-cholesterol in osteopenic and dyslipidemic postmenopausal ladies [26].
