Borguini, Renata GalhardoPacheco, SidneyChávez, Davy William HidalgoCouto, Giovana AlmeidaWilhelm, Allan EduardoSantiago, Manuela Cristina Pessanha de AraújoNascimento, Luzimar da Silva de Mattos doJesus, Monalisa Santana Coelho deGodoy, Ronoel Luiz de Oliveira2024-05-142024-05-1420210103-9016S0103-90162021000500901-scl10.1590/1678-992x-2019-0332https://repositorio-aptaregional.agricultura.sp.gov.br/handle/123456789/917ABSTRACT: Vitamin A deficiency is the third most important micronutrient deficiency having a significant impact on public health worldwide. The aim of this study was to develop a carotenoid extraction process with edible vegetable oils, using a central composite design which, concurrently, enriches the oils with provitamin A carotenoids. The stability of carotenoids in the oil and their shelf life was also evaluated. The process also aimed to meet the Recommended Daily Intake for vitamin A (600 μg retinol equivalent for an adult) with the enriched oil. The results showed that 20 % of the vegetable matrix (dried carrot) in vegetable oil and 5 min of extraction time was an optimum combination for both soy oil (64.43 μg retinol equivalent mL−1) and olive oil (62.98 μg retinol equivalent mL−1). Furthermore, the ingestion of just a spoonful (∼10 mL) of the enriched oils would meet the Recommended Daily Intake for vitamin A (600 μg retinol equivalent), and, thus, it was possible to affirm that a dose of vegetable oils enriched with provitamin A contributes to meeting the Recommended Daily Intake for vitamin A. The proposed process is based on simple and low-cost technology that can be used to enrich edible oils (soybean and olive oil) with provitamin A.retinolfood-to-food fortificationoil shelf lifecarotenoid stabilitycentral composite designArtigos