Динамика токоферолов в жмыхе и масле кедрового ореха в процессе хранения
2009
Batashova, N.V. | Egorova, E.Yu., The I.I. Polzunov Altaj State Technical Univ. Bijsk Campus (Russian Federation)
The vitamin value of pine nut is determined by the presence of vitamins of group B and tocopherols. The qualitative composition of vitamins retains in food pine nut cake (PNC) tocopherols predominate containing 6.50-7.85 mg/100 g, the vitamin value of products directly depends of storage conditions and duration. The content dynamics of tocopherol in PNC was studied for 6 months of storing at 2 temperature conditions: t 5+-1 degrees C and t 20+-2 degrees C. as is shown the storage of PNC at t 20+-2 degrees C after 6 months results in reduced tocopherols by 15+-5%, and at t 5+-1 degrees C the losses do not exceed 4+-3%. The found tendency is similar to the dynamics of tocopherols in natural pine nut oil: at cooled s5toraghe tocopherols after 1 month reduce by about 9+-4%., after a year the losses reach 22+-5%. The dynamic of the quantitative and qualitative composition of tocopherols (ratios) in PNC and pine nut oil during storage with reference to their antioxidant and biological activity was. In the pine nut oil the process of consuming tocopherols goes more intensively, predominating throughout the storage period is biologically more active alpha form. In PNC the ratio of E-vitamin alpha and antioxidant gamma forms of tocopherols remains at equal level in the main period of storage. To preserve tocopherols in raw materials, and in food products, it is recommended to store them in cooling conditions
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