Functional approach to D-fortification of sunflower oil as a factor of nutritional compensation of vitamin deficiency and immunoprophylaxis

¹ Ural state economic University, Ekaterinburg, Russia
² Ural state Ural state University of railway engineering, Ekaterinburg, Russia
³ Penza state University of technology», Penza, Russia
⁴ Peter the Great St. Petersburg Polytechnic University, St. Petersburg, Russia

^* Corresponding author: trt64@mail.ru

Abstract

In modern conditions of the spread of new strains of microorganisms, along with sanitary and hygienic issues of prevention, measures aimed at immunoprotection play an important role. Insufficient micronutrient supply of vitamin D contributes to a high susceptibility of a person to an infectious agent. Insufficient supply of vitamin D contributes to a high human susceptibility to an infectious agent. Adequate compensation for chronic deficiency of fat-soluble vitamin D in food belongs to a promising field of nutritionology. In the structure of oilseed production of Russian farmers, about 60% is occupied by sunflower oil, which practically lacks vitamin D. The development of fortified sunflower oil that compensates for this need solves a two-pronged task: as a preventive measure and as a biologically valuable food product. According to the research results, it has been established that the fortification of unrefined sunflower oil with the addition of 0.04... 0.20 ml of vitamin D3 oil solution with an activity of 50,000 M.E. provides coverage of 10-50% of the daily requirement for vitamin D3. In the samples of unpacked unrefined sunflower oil, the indicators of oxidative spoilage during storage up to 60 days corresponded to the normalized requirements for premium vegetable oil with lower indicators with an increase in the amount of vitamin D3 oil solution added.