Influence of light exposure and oxidative status on the stability of vitamins A and D3 during the storage of fortified soybean oil

•3 soybean oils with various oxidative status were fortified with vitamins A and D3.•The oils were stored in dark or semi-dark conditions, or exposed to natural light.•The losses of vitamins A and D3 reached 60–68% for the oils exposed to light.•The vitamins losses reached 24–44% for the oils stored in semi-dark conditions.•Oxidative status and vitamin E content also influenced vitamins A and D3 stability. Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were stored in the dark, semi-dark, or exposed to natural light. Lipid peroxidation took place after 3weeks of storage in dark conditions. After 2months, the vitamin A and D3 losses reached 60–68% and 61–68%, respectively, for oils exposed to natural light, and 32–39% and 24–44% in semi-dark conditions. The determining factors of vitamin A and D3 losses were (in decreasing order) the storage time, the exposure to light and the oxidative status of the oil, whereas vitamin E content had a protective role. Improving these parameters is thus essential to make vitamins A and D fortification in oils more efficient.