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Vitamin E in vegetable oils as determined by RP- HPLC with UV detection


Kenjerić, Daniela; Bilić, Blanka; Tomas, Ivan; Cvijetić, Milica
Vitamin E in vegetable oils as determined by RP- HPLC with UV detection // Proceedings 15th Ružička days TODAY SCIENCE - TOMORROW INDUSTRY / Šubarić, Drago ; Jukić, Ante (ur.).
Osijek i Zagreb, 2015. str. 222-231 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Vitamin E in vegetable oils as determined by RP- HPLC with UV detection

Autori
Kenjerić, Daniela ; Bilić, Blanka ; Tomas, Ivan ; Cvijetić, Milica

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings 15th Ružička days TODAY SCIENCE - TOMORROW INDUSTRY / Šubarić, Drago ; Jukić, Ante - Osijek i Zagreb, 2015, 222-231

ISBN
978-953-7005-36-8

Skup
15th Ružička days TODAY SCIENCE - TOMORROW INDUSTRY

Mjesto i datum
Vukovar, Hrvatska, 11-12.09.2014.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Vegetable oils; RP-HPLC; vitamin E; alpha-tocopherol; dietary intake

Sažetak
Vitamin E is the general term used to describe a group of eight natural isomers which along with vitamin A, D and K form the group of fat soluble vitamins. Vegetable oils are one of the most important dietary sources of vitamin E which, as antioxidant, prevents oil rancidity during storage thus prolonging its shelf-life. Among eight natural isomers belonging to this vitamin, α-tocopherol is the most active in vivo and the most represented in vegetable oils of green plants. Vitamin E presence in vegetable oils depends on the oil type, production process, freshness and storage conditions. The aim of this work was to determine concentrations of α-tocopherol in various edible vegetable oils. Rapid reverse- phase high-performance liquid chromatography method with apsorptiometric detector was used for determination. Fourteen edible vegetable oil types were analysed. Some of them, like sunflower and rapeseed oil, are widespread and commercially available while others have attracted scientific curiosity just recently and therefore data on their composition are scarce. Sunflower and chestnut oil had the highest amount of α-tocopherol, while amounts in linseed and chia oil were below the level of detection. Large differences in the content of α-tocopherol have been found between fresh cold pressed oil samples and commercial ones. This has been especially noted in sunflower oil in which degradation was additionally monitored during storage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek