Replication Data for: Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability

This data set contains all data supporting the following publication: Van Wayenbergh, E., Blockx, J., Langenaeken, N.A., Foubert, I. & Courtin, C.M. (2024). Conversion of retinyl palmitate by wheat bran endogenous lipase reduces vitamin A stability. Foods, 13 (1), 80. doi: 10.3390/foods13010080. In this study an accelerated storage experiment (60°C, 70% relative humidity) was performed with samples consisting of native or toasted wheat bran mixed with vitamin A-enriched oil. Three different vitamin A forms were used: retinyl palmitate, retinol and retinyl tridecanoate.Vitamin A retention, free fatty acid production, lipid oxidation and retinyl ester hydrolysis were monitored in function of storage time for samples.