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TOCOPHEROLS IN THE UNSAPONIFIABLE FRACTION OF COCOA LIPIDS

1973; Wiley; Volume: 38; Issue: 7 Linguagem: Inglês

10.1111/j.1365-2621.1973.tb07227.x

1750-3841

Jeffrey Erickson, W. Weissberger, P. G. Keeney,

Edible Oils Quality and Analysis

Journal of Food ScienceVolume 38, Issue 7 p. 1158-1161 TOCOPHEROLS IN THE UNSAPONIFIABLE FRACTION OF COCOA LIPIDS J. A. ERICKSON, J. A. ERICKSON Div. of Food Science & Industry, Borland Laboratory The Pennsylvania State University, University Park, PA 16802. Geo. A. Hormel Co., Austin, Minn.Search for more papers by this authorW. WEISSBERGER, W. WEISSBERGER Div. of Food Science & Industry, Borland Laboratory The Pennsylvania State University, University Park, PA 16802.Search for more papers by this authorP. G. KEENEY, P. G. KEENEY Div. of Food Science & Industry, Borland Laboratory The Pennsylvania State University, University Park, PA 16802.Search for more papers by this author J. A. ERICKSON, J. A. ERICKSON Div. of Food Science & Industry, Borland Laboratory The Pennsylvania State University, University Park, PA 16802. Geo. A. Hormel Co., Austin, Minn.Search for more papers by this authorW. WEISSBERGER, W. WEISSBERGER Div. of Food Science & Industry, Borland Laboratory The Pennsylvania State University, University Park, PA 16802.Search for more papers by this authorP. G. KEENEY, P. G. KEENEY Div. of Food Science & Industry, Borland Laboratory The Pennsylvania State University, University Park, PA 16802.Search for more papers by this author First published: November 1973 https://doi.org/10.1111/j.1365-2621.1973.tb07227.xCitations: 8 Published as paper no. 4417 in the Journal series of the Pennsylvania Agricultural Experiment Station. Supported in part by funds provided by the Chocolate Manufacturers Association of the USA. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Bracco, U., Rostagno, W. and Egli, R.H. 1970. A study of cocoa butter-illipe butter mixtures. Rev. Int. Choc. 25: 44. Google Scholar Bunnell, R.H. 1971. Modem procedures for the analysis of tocopherols. Lipids 6: 245. 10.1007/BF02538396 CASWeb of Science®Google Scholar Chow, C.K., Draper, H.H. and Csallany, A.S. 1969. Method for the assay of free and esterlfied tocopherols. Anal. Biochem. 32: 81. 10.1016/0003-2697(69)90106-7 CASPubMedWeb of Science®Google Scholar Eisner, J., Iverson, J.L. and Firestone, D. 1966. Gas chromatosraphy of Unsaponifiable matter. 4. Aliphatic alcohols, tocopherols and triterpenoid alcohols in butter and vegetable oils. JAOAC. 49: 580. CASWeb of Science®Google Scholar Hansen, A.P. and Keeney, P.G. 1970. Comparison of carbonyl compounds in moldy and nonmoldy cocoa beans. J. Food Sci. 35: 37. 10.1111/j.1365-2621.1970.tb12363.x CASWeb of Science®Google Scholar Hansen, A.P. and Shen, R.S. 1972. Method for the separation of free fatty acids from other lipid components of moldy and nonmoldy cocoa beans. Rev. Int. Choe. 27: 200. CASGoogle Scholar Herting, D.C. and Drury, E.J.E. 1963. Vitamin E content of vegetable oils and fats. J. Nutr. 81: 335. CASPubMedWeb of Science®Google Scholar Kavanagh, T.E., Reineccius, G.A., Keeney, P.G. and Weissberger, W. 1970. Mold induced changes in cacao lipids. J. Am, Oil Chem. soc. 47: 344. 10.1007/BF02638999 CASPubMedWeb of Science®Google Scholar Kempf, N.W. 1964. "The Technology of Chocolate," p. 39. The Manufacturing Confectioner Publishing Co., Oak Park , Ill . Google Scholar Lehman, R.W. 1955. Determination of vitamin E. In " Methods of Biochemical Analysis," Ed. D. Glick Interscience Publ., New York . Google Scholar Low, E. and Dunkley, W.L. 1971. Separation of interfering compounds in the determination of tocopherol in milk. J. Dairy Sci. 54: 1699. 10.3168/jds.S0022-0302(71)86091-5 CASPubMedGoogle Scholar Nair, P.P. and Magar, N.G. 1954. Calorimetric determination of vitamin E. Ind. J. Med. Res. 42: 577. CASPubMedGoogle Scholar Parsons, J.G., Keeney, P.G. and Patton, S. 1969. Identification and quantitative analysis of phospholipids in cocoa beans. J. Food Sci. 34: 497. 10.1111/j.1365-2621.1969.tb12069.x CASWeb of Science®Google Scholar Slover, H.T. 1971. Tocopherols in foods and fats. Lipids 6: 291. 10.1007/BF02531818 CASPubMedWeb of Science®Google Scholar Slover, H.T., Lehmann, J. and Valis, R.J. 1969. Vitamin E in foods: Determination of tocols and tocotrienols. J. Am. Oil Chem. Soc. 46: 417. 10.1007/BF02545626 CASPubMedWeb of Science®Google Scholar Stowe, H.D. 1963. Separation of β- and γ-to-copherol. Arch. Biochem. Biophys. 103: 42. 10.1016/0003-9861(63)90007-9 CASPubMedWeb of Science®Google Scholar Citing Literature Volume38, Issue7November 1973Pages 1158-1161 ReferencesRelatedInformation