Tocoferois e tocotrienois em óleos vegetais e ovos Tocopherols and tocotrienols in vegetable oils and eggs
| Autor: | Michele Guinaz, Regina Célia Rodrigues Miranda Milagres, Helena Maria Pinheiro-Sant'Ana, José Benício Paes Chaves |
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| Jazyk: | English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: | 2009 |
| Předmět: | |
| Zdroj: | Química Nova, Vol 32, Iss 8, Pp 2098-2103 (2009) |
| Druh dokumentu: | article |
| ISSN: | 0100-4042 1678-7064 |
| DOI: | 10.1590/S0100-40422009000800021 |
| Popis: | The distribution and content of vitamin E isomers was investigated in vegetable oils and raw and cooked egg yolk in commercial restaurants. The analysis of the eight vitamin E isomers was carried out by High Performance Liquid Chromatography (HPLC) with fluorescence detection. The tocopherol and tocotrienol composition of foods varied considerably. Tocopherols were detected in greater quantity and frequency. The α-tocopherol predominated in egg yolks and olive oil while γ-tocopherol was found in high quantities in soybean and canola oils. Cooking did not cause major losses for most of the vitamin E isomers in egg yolks. |
| Databáze: | Directory of Open Access Journals |
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