α-Tocopherol, total vitamin A and total fat in margarines and margarine-like products

Autor:	L. Patrascu, Jeanne I. Rader, Gerald Angyal, Carol M. Weaver, L.H. Ali
Rok vydání:	1997
Předmět:	Vitamin Fat substitute Vitamin E medicine.medical_treatment Retinol General Medicine High-performance liquid chromatography Analytical Chemistry chemistry.chemical_compound chemistry medicine Petroleum ether Total fat Tocopherol Food science Food Science
Zdroj:	Food Chemistry. 58:373-379
ISSN:	0308-8146
DOI:	10.1016/s0308-8146(96)00260-9
Popis:	Consumers' interest in dietary guidelines advising them to reduce their intake of fat has contributed to the development of new low- and fat-free margarine-like products. We measured vitamin E (α-tocopherol) and vitamin A (retinol and /gb-carotene) in margarines and margarine-like products labeled as containing 0–80% fat. Test portions were saponified, extracted with petroleum ether, and analyzed by high performance liquid chromatography. Margarines of approximately 80% fat content contained 4–30 IU /ga-tocopherol/100 g. Reduced-fat margarines (fat content 14–53%) contained 4–15 IU α-tocopherol/100 g, while fat-free margarines (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::252009207ca11a6d772ba5035f75fdc5 https://doi.org/10.1016/s0308-8146(96)00260-9 Zobrazit plný text záznamu Full Text from ScienceDirect