Stability of tocopherols in adapted milk-based infant formulas during storage
2004
Miquel, E. | Alegría, A. | Barbera, R. | Farre, R. | Clemente, G.
An evaluation is made of the effects of added α-tocopherol (α-T) or α-tocopherol acetate (α-TAc) combined with iron lactate or sulfate, storage time (up to 17 months) and storage temperature (22°C and 37°C) on the α-TAc, α-T, γ-tocopherol (γ-T) and δ-tocopherol (δ-T) content of infant formulas. Tocopherols were measured by normal phase HPLC and fluorescence detection after direct extraction, which allows the determination of both α-TAc and α-T. The α-TAc content was not affected by temperature or storage time, although the α-, γ- and δ-T contents, which were lower at 37°C than at 22°C, were significantly affected. The type of iron salt added (lactate or sulfate) exerted a significant effect on the α-T and α-TAc content. By the end of the storage period studied, all tocopherols had decreased by >or=50%, although the total vitamin E activity exceeded 0.1 α-T equivalents 100 kJ−1, i.e., the minimum content established by European law.
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