Determination of vitamin E (tocopherol) in fruits of walnut (juglans regia) and hazelnut (Corylus) and in pumpkin seeds (Cucurbita) and melon (Cucumis melo), after removing the oil.
2017
Vitamin E is the collective name for a group of fat-soluble compounds with distinctive antioxidant activities. Naturally occurring vitamin E exists in eight chemical forms (alpha-, beta-, gamma-, and delta-tocopherol and alpha-, beta-, gamma-, and delta-tocotrienol) that have varying levels of biological activity. Alpha- (or α-) tocopherol is the only form that is recognized to meet human requirements. The authors investigated 4 samples for the content of tocopherol in Jugland regia and Corylus nuts, also in Cucurbita and Cucumis melo seeds after their de-oiling. Alcoholic extracts obtained from these samples produced the following colors: the sample 1 with HNO3 – garnet color, with FeCl3 – red; the sample 2 solution – brownish-bronze, with FeCl3 – red; the sample 3 solution – red, with FeCl3 – red. This confirms the presence of α-Tocopherol I the samples. The sample 4 solution was not colored, with FeCl3 it got colored insignificantly. The presence of α-Tocopherol there is not confirmed. The samples tested for solubility were found insoluble.
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