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Effect of foods treated by heated soybean oil on tocopherol content

Effect of foods treated by heated soybean oil on tocopherol content

Voprosy Pitaniya (4): 68-70

Non-refined soybean oil was heated for 4 h at 180.degree. C together with moistened starch or casein. The total tocopherol and individual isomers were determined. Under experimental conditions there was a considerable loss of tocopherols (49% of the initial amount). The loss of .alpha.-isomer is regarded to be the most essential from the phsiological standpoint. Introduction of carbohydrates (e.g. starch) to the heated oil made the tocopherol content descend 39.4%, whereas that of proteins (e.g. casein) resulted in a 34.6% decrease. The product heated in the oil had a selective action on the isomeric composition of tocopherols. Starch heating resulted in a decrease of .gamma.-isomer losses and casein heating produced the same effect. .alpha.-Isomer losses increased. The data obtained indicate the necessity of discounting tocopherol losses on thermal treatment while appraising different culinary dishes and products as vitamin E source in nutrition.

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Accession: 005239924

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