α-Tocopherol, total vitamin A and total fat in margarines and margarine-like products
1997; Elsevier BV; Volume: 58; Issue: 4 Linguagem: Inglês
10.1016/s0308-8146(96)00260-9
ISSN1873-7072
AutoresJeanne I. Rader, Carol M. Weaver, Livia Pătraşcu, Laila Ali, Gerald Angyal,
Tópico(s)Biochemical Analysis and Sensing Techniques
ResumoConsumers' interest in dietary guidelines advising them to reduce their intake of fat has contributed to the development of new low- and fat-free margarine-like products. We measured vitamin E (α-tocopherol) and vitamin A (retinol and /gb-carotene) in margarines and margarine-like products labeled as containing 0–80% fat. Test portions were saponified, extracted with petroleum ether, and analyzed by high performance liquid chromatography. Margarines of approximately 80% fat content contained 4–30 IU /ga-tocopherol/100 g. Reduced-fat margarines (fat content 14–53%) contained 4–15 IU α-tocopherol/100 g, while fat-free margarines (<1% fat) contained <1 IU α-tocopherol/100 g. α-Tocopherol in the products varied both with total fat content and with the vegetable oil ingredients. Total vitamin A measured in margarine products fell between 59 and 196% of label declarations.
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