Studies in the stability on vitamins A and D

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Abstract
On heating at 100[degree] with rancid olive oil of peroxide value 260, destruction of vit. A occurred rapidly with concentrates, and less rapidly with fish-liver oils (containing vit. A ester) and a re-esterified concentrate. Vit. A dissolved in samples of olive oil and coconut olein was destroyed at rates approximately proportional to the peroxide values of the oils and independent of their nature. The total absorption at 328 [mu] indicated values in excess of the true content of vit. A because its oxidation product shows unselective absorption at this wavelength.