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Effects of Storage Conditions on Nutritional Qualities of Semipurified (AIN-76) and Natural Ingredient (NIH-07) Diets^1,2,

Department of Health and Human Services, Food and Drug Administration, National Center for Toxicological Research Jefferson, AR 72079

The effects of storage condition on the shelf life of the AIN-76 diet were investigated. Samples of the diet were stored at –70°, 4°, 20° and 20–30° under atmospheric air and at 4° and 20° under argon. Levels of vitamin A, thiamine, rancidity, bacteria and mold were monitored during 168 days of storage. A 41.3% loss of vitamin A occurred in samples stored at 23–30°. A marked decline in thiamine was observed in all samples stored at 20° or above. Loss of thiamine was significantly greater in samples stored at 20° than in those stored at 4°, and greater in samples stored under air than those stored under argon. Rancidity reached a level previously shown to be associated with a disagreeable odor and taste (peroxide value > 140) within 30, 50 and 90 days when the diet was stored at 23–30° or 20° under air and 20° under argon, respectively. Peroxide values remained well below 140 in samples stored at 4° or colder. None of the nutritional parameters tested reached unacceptable levels in any of the samples stored at 4° or colder during the 168 days. These results indicate that to achieve maximum shelf life, the AIN-76 diet should be stored at 4° or colder. Although less effective than low temperature, an argon atmosphere extended the shelf life and was additive with lower temperatures.

KEY WORDS: • vitamin A • thiamine • rancidity • stability • semipurified diet

¹ Authorized for publication as paper NCTR 81-196 in the Journal Series of the National Center for Toxicological Research.

² Mention of trademark or proprietary products does not constitute a guarantee or warranty of the product by the Food and Drug Administration and does not imply its approval to the exclusion of other products that may also be suitable.

Manuscript received 28 August 1981.