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The destruction of vitamin a by rancid cod liver oil


  1. 1.

    Vitamin A was destroyed in cod liver oil as rancidity developed.

  2. 2.

    Vitamin A was destroyed at lower peroxide values when rancidity developed at room temperature than when it was accelerated by aeration at 100°C.

  3. 3.

    It is suggested that not only vitamin A, but other biological properties of oils are not equally affected by rancidity produced in different ways and at different rates, and that peroxide value may not necessarily be parallel to that of other changes which take place in an oil as rancidity develops.

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Whipple, D.V. The destruction of vitamin a by rancid cod liver oil. Oil Soap 13, 231–232 (1936).

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  • Rice Bran
  • Free Fatty Acid Content
  • Bana
  • Lower Peroxide
  • Inactivate Action