Question

Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?

(a) Vitamin A

(b) Vitamin D

(c) Vitamin E

(d) All of the mentioned

I got this question during an interview for a job.

My doubt is from Principles of Food Preservation by Canning-6 in section Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

Answer 1

Right choice is (d) All of the mentioned

To explain: All of the mentioned fat soluble vitamins are stable in absence of oxygen and when they aren’t heated.