The cereal grains: focus on vitamin E
2001
Zielinski, H. | Ciska, E. | Kozlowska, H. (Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn (Poland). Division of Food Science)
Tocopherols (T) and tocotrienols (T3) were analysed using HPLC and vitamin E content was calculated in selected cereal grains and their different morphological fractions. Wheat (Triticum aestivum) cv. Almari, barley (Hordeum vulgare) cv. Gregor, rye (Secale cereale) cv. Dankowskie Zlote, oat (Avena sativa) cv. Slawko and buckwheat (Fagopyrum esculentum) cv. Kora were used in this study. The highest level of tocopherols was found in dehulled buckwheat (in endosperm with embryo) where gamma-T was found to be the main tocopherol (94.1 % and 93.7 % of the total, respectively). Alfa-T and beta-T were the main isomers found in wheat, barley, rye and oat. Beta-T3 was the main tocotrienol found in wheat and oat, whereas alfa-T3 predominated in barley and rye. Extrusion cooking caused a significant decrease in tocopherols and tocotrienols (from 63 to 94 % of biologically active vitamin E), depending on the cultivar examined. Alfa-tocopherol and alfa-tocotrienol were least resistant to hydrothermal processing. The remaining tocols were more stable, though the degree of their degradation reached up to 50 %.
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