High-performance liquid chromatographic determination of carotene and vitamin A and its geometric isomers in foods

Stancher, B.; Zonta, F

doi:10.1016/s0021-9673(00)82728-4

Cited by 51 publications

(16 citation statements)

References 12 publications

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“…In these foods, several other vitamin A esters (tentatively identified by chromatographic behaviour and on-line spectra), possibly corresponding to cis-isomers and/or other fatty acid esters, are also present (Stancher, & Zonta, 1982;Ollilainen et al, 1989). The content of free retinol is very low or virtually absent (below the detection limit), whereas retinyl acetate is present in fortified-vitamin A fluid milks but not in fortified margarines.…”

Section: Resultsmentioning

confidence: 99%

Retinol, α- and γ-tocopherol and carotenoids in natural and vitamin A- and E-fortified dairy products commercialized in Spain

Herrero-Barbudo

Granado-Lorencio

Blanco–Navarro

et al. 2005

International Dairy Journal

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Section: Resultsmentioning

confidence: 99%

Retinol, α- and γ-tocopherol and carotenoids in natural and vitamin A- and E-fortified dairy products commercialized in Spain

Herrero-Barbudo

Granado-Lorencio

Blanco–Navarro

et al. 2005

International Dairy Journal

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“…In addition, light exposure of cheese causes a marked destruction of vitamin A throughout the cheese and not only in the surface layer, although surface layer losses were always greater than inner losses [55]. Thus, the presence of isomers of all-trans-retinyl palmitate, known to result from light exposure [30,87], in large amounts in cheese and not in milk [62,76], confirms the instability of vitamin A during the cheese-making process. In contrast, the level of β-carotene and xanthophylls in milk would be little affected by light exposure [37].…”

Section: Fat-soluble Vitamins and Carotenoidsmentioning

confidence: 87%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

127

110

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-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

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“…After preliminary trials to elaborate a separation on reverse phase we preferred a normal-phase system (10-pm particles), modified according to Stancher and Zonta (11], which proved to be simple and fast. The quantitation had to be per formed by the external standard method be cause there was no appropriate internal standard available.…”

Section: Discussionmentioning

confidence: 99%

“…Milford. Mass., USA), modified ac cording to Stancher and Zonta [11] with hexane/ mcthyl-ethyl-ketonc 60:40 as solvent, a flow' of Iml/min and a run time of 5 min per sample: detection occurred at 460 nm with AUFS = 0.05 ( fig. 1).…”

Section: Determination Ofß-carotene and Canthaxanthinmentioning

confidence: 99%

Plasma Concentrations of Beta-Carotene and Canthaxanthin during and after Stopping Intake of a Combined Preparation

et al. 1985

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During 17 days two groups of 6 and 8 volunteers of the Department of Dermatology ingested 4 and 6 capsules per day of carotenoids (10 mg β-carotene + 15 mg canthaxanthin per capsule; Phenoro). Heparinized blood was collected twice a week until day 21 and then weekly until day 77. Concentrations of β-carotene and canthaxanthin in plasma were analyzed by high-performance liquid chromatography during 77 days. Plasma levels of carotenoids were higher in group 2 (6 capsules) than in group 1 (4 capsules) but reached maximum concentrations within the same time. Hence, therapeutic plasma levels of β-carotene were reached earlier in group 2. According to blood levels, group 2 could be clearly divided in low and high responders. In contrast to canthaxanthin, β-carotene exhibited a biphasic decline in both groups, with a monophasic asymptotic decrease which was expressed clinically by a pronounced orange to yellow pigmentation of the skin.

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High-performance liquid chromatographic determination of carotene and vitamin A and its geometric isomers in foods

Cited by 51 publications

References 12 publications

Retinol, α- and γ-tocopherol and carotenoids in natural and vitamin A- and E-fortified dairy products commercialized in Spain

Retinol, α- and γ-tocopherol and carotenoids in natural and vitamin A- and E-fortified dairy products commercialized in Spain

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Plasma Concentrations of Beta-Carotene and Canthaxanthin during and after Stopping Intake of a Combined Preparation

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