α-Tocopherol, total vitamin A and total fat in margarines and margarine-like products

Rader, Jeanne I.; Weaver, Carol M.; Pătraşcu, Livia; Ali, Laila; Angyal, Gerald

doi:10.1016/s0308-8146(96)00260-9

Cited by 21 publications

(9 citation statements)

References 3 publications

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“…Rader et al 24 found 33-229 µg per 100 g for samples also commercialized in USA. Gujska and Majewska 25 indicated 237 ± 7 µg per 100 g for folic acid in flours commercialized in Poland (fortification is not mandatory).…”

Section: Analytical Stepmentioning

confidence: 98%

Folic acid and iron evaluation in Brazilian enriched corn and wheat flours

Boen

Soeiro

Pereira-Filho

et al. 2008

J. Braz. Chem. Soc.

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O ácido fólico tem sido identificado como uma das mais importantes vitaminas para a função normal do metabolismo humano. A deficiência de ferro é um sério problema de saúde que afeta uma grande proporção da população do mundo. No Brasil, foi publicada uma regulamentação indicando que farinhas de milho e trigo devem ser fortificadas com ácido fólico e ferro. O objetivo deste trabalho foi avaliar os níveis de ácido fólico e ferro em algumas farinhas enriquecidas. A quantificação de ambos nutrientes indicou que a concentração de ácido fólico variou entre 96 a 558 µg per 100 g (em milho) e 73 a 233 µg per 100g (em trigo) e de 3,8 a 8,7 mg per 100 g (em milho) e 4,6 a 7,4 mg per 100g (em trigo) para ferro. Portanto, a população brasileira parece estar exposta a concentrações inadequadas de ácido fólico e ferro quando farinhas de trigo e milho são consumidas.Folic acid has been identified as one of the most important vitamins for normal human metabolic function. Iron deficiency is a serious health problem affecting a large proportion of the world population. In Brazil, an issue has been ruled requiring that corn and wheat flours must be fortified by the addition of folic acid and iron. The aim of this work was to evaluate the levels of folic acid and iron in some enriched flours. The successful quantification of both nutrients indicated that the levels of folic acid are in the range of 96 to 558 µg per 100g (in corn) and 73 to 233 µg per 100 g (in wheat) and from 3.8 to 8.7 mg per 100 g (in corn) and 4.6 to 7.4 mg per 100g (in wheat) for iron. Finally the Brazilian population seems to be exposed to inadequate concentrations of folic acid and iron when consuming enriched corn flours and some wheat flours.

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Section: Analytical Stepmentioning

confidence: 98%

Folic acid and iron evaluation in Brazilian enriched corn and wheat flours

Boen

Soeiro

Pereira-Filho

et al. 2008

J. Braz. Chem. Soc.

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“…Tocopherols have been extensively analysed in food products such as vegetable oils, [9,10,17,18] margarines, [19] milk and milk products, [11,15,20,21] seeds, [22] and also in tissues and biological fluids, [8,23,24] but there are limited data concerning the determination of tocotrienols. [25 -28] Walnuts are a food product characterized by high quantities of unsaturated lipids, therefore expected to be particularly sensible to oxidation processes.…”

Section: Introductionmentioning

confidence: 99%

Development and Evaluation of a Normal Phase Liquid Chromatographic Method for the Determination of Tocopherols and Tocotrienols in Walnuts

Amaral

Casal

Oliveira

et al. 2005

Journal of Liquid Chromatography & Related Technologies

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A high performance liquid chromatographic (HPLC) method for the determination of tocopherols and tocotrienols in walnut samples is described. The compounds were extracted with n-hexane, using a simple solid-liquid extraction procedure. Tocol was used as internal standard and BHT as anti-oxidant. The ehromatographic separation was achieved using an Inertsil 5 SI normal phase column operating with isocratic elution of n-hexane/1,4-dioxane (96.5:3.5, v/v), at a flow rate of 0.7 mL/min. The effluent was monitored by a series arrangement of a diodearray detector followed by a fluorescence detector. The detection limits were low, between 0.037 and 0.266 (jig/mL. The method was precise (% CV less than

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“…Vegetable oils, nuts, green leafy vegetables, and fortified cereals are common food sources of vitamin E (Rader et al, 1997). Antioxidants such as vitamin E act to protect cells against the effects of free radicals that are potentially harmful in energy metabolism, and they prevent oils from becoming rancid during storage and thus extend oil shelf life.…”

Section: Introductionmentioning

confidence: 99%

“…Antioxidants such as vitamin E act to protect cells against the effects of free radicals that are potentially harmful in energy metabolism, and they prevent oils from becoming rancid during storage and thus extend oil shelf life. Free radicals can damage cells and may contribute to the development of cardiovascular disease and cancer (Rader et al, 1997). Many research efforts have been made to determine whether vitamin E, through its ability to limit production of free radicals, might help prevent or delay the development of these chronic diseases (Blekas et al, 1995;Baldioli et al, 1996;Manzi et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

“…Several high-performance liquid chromatographic (HPLC) studies for the determination of tocopherols and tocopheryl acetate in virgin olive oil and in soybean oil have been reported (Rader et al, 1997;Indyck, 1988;Dionisi et al, 1995;Gimeno et al, 2000a, b;Klejdus et al, 2004;Aoun et al, 2005;Tasioula-Margari and Okogeri, 2001). A comprehensive review on the HPLC analysis of a-tocopherol and related compounds in biological matrices has been recently published (Rupe´rez et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

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