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

Lutein bioavailability from lutein ester-fortified fermented milk: in vivo and in vitro study☆☆☆

“…Up to six different mixtures of solvents and conditions were assayed for extraction including hexane/methylene chloride (using vortex: n=1, in triplicate; and ultrasonic bath: n=2, in triplicate) [24,30], tetrahydrofuran/methanol (n=2, in duplicate) [31], acetone (overnight at 4°C, n=2 in duplicate), ethanol (overnight at 4°C, n=11 in duplicate) and direct chemical hydrolysis (n=1, in duplicate) of the matrix [30]. For quality control and accuracy of lutein content in the fermented milk, analysis were also performed, using two extraction protocols [24,31], on a Reference Standard Material (Slurried Spinach; SRM 2385, NIST) with certified values for lutein content.…”

Bioaccessibility, cellular uptake and transepithelial transport of α-tocopherol and retinol from a range of supplemented foodstuffs assessed using the caco-2 cell model

“…The low retinol content measured in the bread samples may be related to the fact that this food was cooked while the apple sauce (0.16 mg ⁄ 100 mL) and mayonnaise (0.32 mg ⁄ 100 mL) were not. Processing and storage have previously been shown to affect the vitamin levels measured in certain foods (Herrero-Barbudo et al, 2005). However, the cooking process did not appear to affect the retinol content of the meat samples to the same extent, with turkey in particular retaining a high retinol content following cooking (Table 1).…”

“…The foods selected for the present study were supplemented with a-tocopherol-acetate, to a concentration of 10 mg ⁄ 100 g, and retinol-acetate, to a concentration of 2.5 mg ⁄ 100 g, synthetic forms of Vitamin E and A, respectively, which are routinely used in the food industry for the purposes of supplementation (Herrero-Barbudo et al, 2005). These levels exceed those generally used for food fortification purposes and were selected in order to facilitate the detection of atocopherol and retinol secreted to the basolateral chamber following incubation of the caco-2 cells with the digested foodstuffs.…”

The determination of water‐soluble vitamins and in vitro digestibility of selected Czech cheeses

“…Cheeses are one of the most important sources of dietary proteins, fat with good nutritive value, minerals, vitamins (the most significant being vitamin D, E), and some water soluble vitamins such as riboflavin (B 2 ), niacin (B 3 ), pyridoxine (B 6 ), biotin, folic acid (B 9 ), and cobalamin (B 12 ) (Herrero-Barbudo et al, 2005;Gonzalez-Martin et al, 2009). The amounts of vitamins depend on cheese varieties, technological process, seasons, milk source etc.…”

“…The application of HPLC is highly recommended for the determination of fat and water soluble vitamins in cheese and dairy products (Blanco et al, 2000;Woollard et al, 2000). Many studies have been carried out for the analysis of fat soluble vitamins in cheeses (Escriva et al, 2002;Upreti et al, 2002;Herrero-Barbudo et al, 2005;Ubaldi et al, 2006). Nevertheless, little attention has been given to the water soluble vitamins (Gauch et al, 1992;Hoppner & Lampi, 1992;Staggs et al, 2004).…”