دورية أكاديمية
Tocochromanol content in commercially prepared fried foods
| العنوان: | Tocochromanol content in commercially prepared fried foods |
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| المؤلفون: | Monika SABOLOVÁ, Štěpán CZORNYJ, Jakub FIŠNAR, Marek DOLEŽAL, Dominika SOSNOVÁ, Kateřina MATĚJKOVÁ, Zuzana RÉBLOVÁ |
| المصدر: | Czech Journal of Food Sciences, Vol 36, Iss 5, Pp 392-402 (2018) |
| بيانات النشر: | Czech Academy of Agricultural Sciences, 2018. |
| سنة النشر: | 2018 |
| المجموعة: | LCC:Agriculture |
| مصطلحات موضوعية: | fatty acids, french fries, polymerized triacylglycerols, potato chips, vitamin e, Agriculture |
| الوصف: | In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried snacks. The total tocochromanol content of the french fries varied in the range of 1.7-96.9 mg/kg, α-tocopherol 0.3-76.1 mg/kg, and vitamin E (expressed in α-tocopherol equivalents) 0.6-76.4 mg/kg. The total content of tocochromanols in the fried snack products varied in the range of 39.9-204.6 mg/kg, α-tocopherol 20.4-133.7 mg kg, and vitamin E 29.8-134.6 mg α-tocopherol equivalent/kg. After a comparison of fat content, and taking into account the reference intake of fat and vitamin E, the french fries were generally a worse source of vitamin E than fat. The fried snack products were usually a better source of vitamin E than fat. In the both types of fried foods, the total content of tocochromanols was most influenced by the total content of fat. The content of α-tocopherol and the vitamin E content were mainly affected by the kind of fat (oil) used for frying. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1212-1800 1805-9317 |
| Relation: | https://cjfs.agriculturejournals.cz/artkey/cjf-201805-0006_tocochromanol-content-in-commercially-prepared-fried-foods.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317 |
| DOI: | 10.17221/143/2018-CJFS |
| URL الوصول: | https://doaj.org/article/73698eeeedd54f94a646454a0a8dac8c |
| رقم الأكسشن: | edsdoj.73698eeeedd54f94a646454a0a8dac8c |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 12121800 18059317 |
|---|---|
| DOI: | 10.17221/143/2018-CJFS |