alpha- and gamma-tocopherol content of selected foods in the Mexican diet: effect of cooking losses
1998
Wyatt, C.J. | Perez Carballido, S. | Mendez, R.O.
HPLC was used to determine alpha- and gamma-tocopherol content in selected foods commonly consumed in the Mexican diet and to study losses due to cooking. Raw corn was high in total tocopherol content (8.1 mg/100 g), but processing into tortillas destroyed almost all of the tocopherols. Legumes were high in gamma-tocopherol content. Almonds were high in alpha-tocopherol content with 22.3 mg/100 g and low in gamma-tocopherol content (0.3 mg/100 g). Pecans showed the reverse trend with 0.7 mg/100 g of alpha- and 9.2 mg/100 g of gamma-tocopherol. Peanuts had high levels of both alpha- and gamma-tocopherol (8.2 and 7.9 mg/100 g, respectively). The cooking loss for most grains ranged from 22 to 55%, while that for legumes ranged from 9% for the garbanzo bean to 59% for the bayo bean. Vegetable oils were high in total vitamin E content and contributed the most vitamin E activity (1.3 mg/d), in the Mexican diet. Corn tortillas were low in vitamin E activity (0.03 mg/100 g) but due to their high intake in the Mexican diet, along with pinto beans, contributed to the total vitamin E intake. Neither diet met the recommended RDA intake; the high- and low-income diets provided 16.7 and 14.6%, respectively.
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