Distribution of tocopherols and tocotrienols in the main products of wheat and rye milling
1997
Holasova, M. (Vyzkumny Ustav Potravinarsky, Prague (Czech Republic))
Tocopherols and tocotrienols were analyzed using HPLC and vitamin E content calculated in wheat and rye and in the main end products of milling of wheat and rye, i.e. wheat germ, wheat and rye flours with different ash contents, wheat grit and bran. In wheat germ fraction alfa- and beta-tocopherols were cumulated, contributing by 94.6 % to the total content. Tocol content was four times higher in germ than in wheat. Both the concentration of tocols and the tocopherol contributions in flours increased with increasing extraction of flours. Wheat germ, bran and high extraction flour were better sources of vitamin E than grain and low extraction flours. The concentration of tocols was three times higher in rye bran than in rye grain, with alfa-tocotrienol contribution increased. Vitamin E activity of rye flours were lower than that of grain.
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