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https://locus.ufv.br//handle/123456789/24936
Tipo: | Artigo |
Título: | Tocoferois e tocotrienois em óleos vegetais e ovos |
Autor(es): | Milagres, Regina Célia Rodrigues Miranda Pinheiro-Sant'Ana, Helena Maria Chaves, José Benício Paes Guinaz, Michele |
Abstract: | 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. |
Palavras-chave: | Vitamin E Edible oils HPLC |
Editor: | Química Nova |
Tipo de Acesso: | Open Access |
URI: | http://dx.doi.org/10.1590/S0100-40422009000800021 http://www.locus.ufv.br/handle/123456789/24936 |
Data do documento: | 2009 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf | Texto completo | 619,12 kB | Adobe PDF | Visualizar/Abrir |
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