Rapid Determination of Supplemental Vitamin E Acetate in Feed Premixes by Capillary Gas Chromatography

Kmostak, Svatomir; Kurtz, David A.

doi:10.1093/jaoac/76.4.735

Cited by 10 publications

(5 citation statements)

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“…The extraction process used (31) is a modification of Kmostak`s method (34), by incorporation of ultrasound treatment instead of agitation. The analytical determination was carried out in a gas chromatography (CG-FID) -Fisons Instrument model NPD 800.…”

Section: Methodsmentioning

confidence: 99%

Influence of Storage Conditions on Freeze-Dried Apple Fortified With Vitamin E

2009

Vitae

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The effect of different storage conditions (temperature: 4, 20 and 30 °C; time: 30, 60, 90 and 180 days;package: with and without vacuum), is evaluated in terms of the stability of vitamin E, color and textureof freeze-dried apple fortified with vitamin E, using matrix engineering as a methodology for obtainingfunctional foods. The vitamin’s quantification was carried out using gas chromatography. The color’s bycoordinates CIE- L*a*b*, hue and chroma and texture by penetration test. Degradation of vitamin E wasmodeled using a first order kinetics. However the kinetic constants weren’t fitted by Arrhenius equation,due to an abrupt change in them between 4 and 20ºC, the effect of the transition from glassy to rubberystate in the product. At 4ºC, the color was acceptable at 180 days, whereas browning is observed at 20ºCand 30ºC, and is higher according to temperature and time. Vacuum packaging showed a negative effectin the samples color, probably due to the mechanical effects. Textural changes, caused by progressivemoisture gain, are related to permeability of packaging material, generating loss of crunch, which waswell evaluated at the initial control time (30 day).

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Section: Methodsmentioning

confidence: 99%

Influence of Storage Conditions on Freeze-Dried Apple Fortified With Vitamin E

2009

Vitae

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“…Para la extracción de las vitaminas E y D se utilizó el método descrito por Kmostak (1993) (24) modificado por Cortes (2004) (25). La extracción de la vitamina B 9 y C se basaron según las metodologías propuestas por Arcot y Shrestha (2005) (26), y por Gutiérrez et al (2007) (27), respectivamente.…”

Section: Extracción Y Cuantificación De Cfaunclassified

Propiedades funcionales de productos tradicionales congelados y secados al sol de oca (Oxalis tuberosa Molina) y olluco (Ullucus tuberosus Caldas): Una revisión

Chuquilín-Goicochea

Laurente

Rodrigo-Chumbes

2020

Puriq

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El objetivo fue comprender la importancia de dos tubérculos andinos orgánicos como Oxalis tuberosa Molina y Ullucus tuberosus Caldas, en cuanto a sus componentes benéficos para la salud humana, así como darle un valor agregado mediante una técnica ancestral, llamada comúnmente “chuño”, conocidos como caya y chullce en la región Huancavelica. Se revisaron bases de datos Science direct, Taylor & Francis, Wiley, PubMed, Scielo y Alicia, con una antigüedad de 20 años. Los resultados más relevantes se sistematizaron en tablas y se analizaron para resaltar las cualidades que ambos tubérculos tienen como producto fresco y, las posibilidades que puedan tener al convertirlos en productos agroindustriales que retienen sus propiedades funcionales.

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“…Las frutas frescas e impregnadas fueron sometidas a un procedimiento de extracción y cuantificación de la vitamina E, según el método de Kmostak y Kurtz, 1993 (22), modificado por Cortés, 2004 (23). La cuantificación de la vitamina E se determinó por cromatografía líquida de alta resolución (HPLC) en un equipo Agilent 1100.…”

Section: Extracción Y Cuantificación De Vitamina Eunclassified

ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE

Rojano

2010

Vitae

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This study evaluated the antioxidant capacity and vitamin “E” content in strawberries fortified with synthetic vitamin E (dl-α-tocopherol acetate) by vacuum impregnation technique. The vitamin is quantified by HPLC and their levels are recorded per 100 g fresh fruit. The antioxidant capacity was determined during storage in samples packaged with and without vacuum, by the methods DPPH, FRAP and Folin-Cicalteau. The impregnation process can achieve levels in strawberry of 19.12 ± 3.01 mg of vitamin E dl-α-tocopherol acetate/100 g in fresh fruit, with no significant effect over time of storage or the type of packaging. These results were consistent to increased antioxidant capacity as values DPPH, FRAP and Folin-Cicalteau in the order of 14.7%, 82.2% and 56.8% respectively. In general, the results reflect a strengthening of the antioxidant capacity of strawberries, by the effect of vitamin E incorporated by the vacuum impregnation process.

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Rapid Determination of Supplemental Vitamin E Acetate in Feed Premixes by Capillary Gas Chromatography

Cited by 10 publications

References 0 publications

Influence of Storage Conditions on Freeze-Dried Apple Fortified With Vitamin E

Influence of Storage Conditions on Freeze-Dried Apple Fortified With Vitamin E

Propiedades funcionales de productos tradicionales congelados y secados al sol de oca (Oxalis tuberosa Molina) y olluco (Ullucus tuberosus Caldas): Una revisión

ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE

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