Tocoferois e tocotrienois em óleos vegetais e ovos

Detalhes bibliográficos
Autor(a) principal: Guinaz,Michele
Data de Publicação: 2009
Outros Autores: Milagres,Regina Célia Rodrigues Miranda, Pinheiro-Sant'Ana,Helena Maria, Chaves,José Benício Paes
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000800021
Resumo: 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.
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spelling Tocoferois e tocotrienois em óleos vegetais e ovosvitamin Eedible oilsHPLCThe 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.Sociedade Brasileira de Química2009-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000800021Química Nova v.32 n.8 2009reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422009000800021info:eu-repo/semantics/openAccessGuinaz,MicheleMilagres,Regina Célia Rodrigues MirandaPinheiro-Sant'Ana,Helena MariaChaves,José Benício Paespor2009-11-26T00:00:00Zoai:scielo:S0100-40422009000800021Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2009-11-26T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Tocoferois e tocotrienois em óleos vegetais e ovos
title Tocoferois e tocotrienois em óleos vegetais e ovos
spellingShingle Tocoferois e tocotrienois em óleos vegetais e ovos
Guinaz,Michele
vitamin E
edible oils
HPLC
title_short Tocoferois e tocotrienois em óleos vegetais e ovos
title_full Tocoferois e tocotrienois em óleos vegetais e ovos
title_fullStr Tocoferois e tocotrienois em óleos vegetais e ovos
title_full_unstemmed Tocoferois e tocotrienois em óleos vegetais e ovos
title_sort Tocoferois e tocotrienois em óleos vegetais e ovos
author Guinaz,Michele
author_facet Guinaz,Michele
Milagres,Regina Célia Rodrigues Miranda
Pinheiro-Sant'Ana,Helena Maria
Chaves,José Benício Paes
author_role author
author2 Milagres,Regina Célia Rodrigues Miranda
Pinheiro-Sant'Ana,Helena Maria
Chaves,José Benício Paes
author2_role author
author
author
dc.contributor.author.fl_str_mv Guinaz,Michele
Milagres,Regina Célia Rodrigues Miranda
Pinheiro-Sant'Ana,Helena Maria
Chaves,José Benício Paes
dc.subject.por.fl_str_mv vitamin E
edible oils
HPLC
topic vitamin E
edible oils
HPLC
description 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.
publishDate 2009
dc.date.none.fl_str_mv 2009-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000800021
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000800021
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422009000800021
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.32 n.8 2009
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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