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BIBTEX RIS

Tocoferois e tocotrienois em óleos vegetais e ovos

2009; Brazilian Chemical Society; Volume: 32; Issue: 8 Linguagem: Inglês

10.1590/s0100-40422009000800021

ISSN

1678-7064

Autores

Michele Guinaz, Regina Célia Rodrigues Miranda Milagres, Helena Maria Pinheiro-Sant'Ana, José Benício Paes Chaves,

Tópico(s)

Antioxidant Activity and Oxidative Stress

Resumo

TOCOPHEROLS AND TOCOTRIENOLS IN VEGETABLE OILS AND EGGS.The distribution and content of vitamin E isomers was investigated in vegetable oils and raw and cooked egg yolk in commercial restaurants.The analysis of the eight vitamin E isomers was carried out by High Performance Liquid Chromatography (HPLC) with fluorescence detection.The tocopherol and tocotrienol composition of foods varied considerably.Tocopherols were detected in greater quantity and frequency.The α-tocopherol predominated in egg yolks and olive oil while γ-tocopherol was found in high quantities in soybean and canola oils.Cooking did not cause major losses for most of the vitamin E isomers in egg yolks.

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