Effect of Household Cooking on the Vitamin D content in Fish, Eggs, and Wild Mushrooms
| Autor: | Riitta Ronkainen, Kaisa Lehikoinen, Pirjo Mattila, Vieno Piironen |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
food.ingredient
030309 nutrition & dietetics Raw material High-performance liquid chromatography 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Yolk polycyclic compounds medicine Vitamin D and neurology Dry matter Food science 0303 health sciences Mushroom Chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science Ergocalciferol embryonic structures lipids (amino acids peptides and proteins) Cholecalciferol Food Science medicine.drug |
| Zdroj: | Journal of Food Composition and Analysis. 12:153-160 |
| ISSN: | 0889-1575 |
| DOI: | 10.1006/jfca.1999.0828 |
| Popis: | The retentions of cholecalciferol in fish and egg yolk, 25-hydroxycholecalciferol in egg yolk, and ergocalciferol in wild mushrooms after normal household cooking were studied. The fish samples were baked at 172 or 200°C for 20 min, the egg yolk samples were cooked in boiling water for 10 min, and mushroom samples were fried in a hot pan for 5 min. In addition, the storage stabilities of cholecalciferol and 25-hydroxycholecalciferol in egg yolk and ergocalciferol in mushrooms were tested. The vitamin D compounds were determined from the raw material reference (control sample), and from processed and stored samples using a high-performance liquid chromatographic (HPLC) method with an internal standard. Fat content in the fish samples and dry matter content in all samples were also analyzed. In general, the losses of vitamin D compounds were |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect