Determination of Tocopherol and Tocotrienol Contents in Rice Cooked with Various Cereals
2005
Kim, Y.S. (Soonchunhyang University, Asan, Republic of Korea) | Park, S.R. (Gyeonggi-do Agricultural Research and Extension Services, Hwasung, Republic of Korea) | Lee, Y.S. (Soonchunhyang University, Asan, Republic of Korea) | Jung, H. (Soonchunhyang University, Asan, Republic of Korea) | Koh, K.O. (Soonchunhyang University, Asan, Republic of Korea) | Kim, H.S. (Soonchunhyang University, Asan, Republic of Korea), E-mail: [email protected]
The objective of this study was to characterize and determine contents of vitamin E isomers (alpha-, beta-, gamma-, delta-tocopherols and tocotrienols) in different steamed rice dishes, with or without other grains. Five different rice dishes were evaluated for the vitamin E nutritional value as major Korean staple foods. They were plain steamed rice (SR) and steamed rice mixed with barley (SRBa), red bean (SRRB), black bean (SRBB), or multi-grains (SRMG) containing a mixture of black rice, barley, red beans, and black beans. Vitamin E isomers were extracted from five grams of freeze-dried samples with hexane after saponification.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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