Redirigiendo al acceso original de articulo en 22 segundos...
Inicio  /  Applied Sciences  /  Vol: 13 Par: 21 (2023)  /  Artículo
ARTÍCULO
TITULO

Loss of Vitamin E While Baking and Heating French Fries

Vojtech Ilko    
Dominika Sosnová    
Petra Hru?ová    
Jakub Fi?nar    
?tepán Czornyj    
Marek Dole?al    
Kristina Nakonechna and Zuzana Réblová    

Resumen

Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processes and culinary treatments. However, the different degradation rates of its eight different forms, four tocopherols and four tocotrienols, during the preparation of oven-ready products have not been clearly and in detail described. Therefore, the aim of our research was to determine the changes in the content of tocochromanols and to evaluate the risks of the loss of these substances while preparing frozen French fries baked in classic and microwave ovens. The tocochromanols were determined using reverse-phase high-performance liquid chromatography with an amperometric detector. The results showed a statistically insignificant loss of ?-tocopherol (?-T), d-tocopherol (d-T), ?-tocotrienol (?-T3) and d-tocotrienol (d-T3). Conversely, the losses of a-tocopherol (a-T), a-tocotrienol (a-T3), the total content of tocochromanols and the vitamin E content in a-tocopherol equivalents (a-TE) were statistically significant (p < 0.01). These losses were independent of the type of baking (conventional heating, heating with air circulation, grill, microwave heating, microwave and grill heating) and averaged at 0.80 mg/kg of the original fries (9.1% of the original content) for a-T, 0.44 mg/kg (36.6%) for a-T3, 1.11 mg/kg (12.7%) for the sum of the tocochromanols and 0.92 mg/kg (12.6%) for the vitamin E content expressed as a-TE. These dishes contained 0.4% to 26% of the daily requirement of vitamin E, based on a 100 g portion, depending on the fat used in the manufacture of the products. The choice of the right frying medium on the part of the manufacturer can increase the content of vitamin E both in the semi-finished product and in the final food, and consequently also its dietary intake.

Palabras claves

 Artículos similares

       
 
Ana Paula de C. Alves, Angelita Duarte Corrêa, Flávia Cíntia de Oliveira, Eder Pedroza Isquierdo, Celeste Maria Patto de Abreu, Flávio Meira Borém     Pág. 721 - 726
Jaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit. However, one of the drawbacks of skin storage is the... ver más

 
Polyanna Alves Silva, Celeste Maria Patto de Abreu, Simone Abreu Asmar, Angelita Duarte Corrêa     Pág. 777 - 782
The study determined the quality parameters of three cultivars of strawberries, aiming to provide support to the producers as to the choice of the best cultivar at planting time. The studied parameters were: physical characterization, mass loss, pH, solu... ver más

 
Mario E. Rivero Huguet, Raquel Huertas, Lorena Francini, Liliana Vila, Elena Darre     Pág. 5
The United Nations General Assembly declared the year 2004 the International Year of Rice and the concept "Rice is life". The largest nutritional problems occurring globally are protein-energy malnutrition, and Ca, Fe, I, Zn, and vitamin A deficiency. In... ver más
Revista: Innotec