Vitamin A and beta-carotene contents in 22 samples of precooked foods were determined before and after the use of various reheating techniques. The method used includes saponification by boiling with etOH and KOH, diethyl ether extraction in the presence of BHT as antioxidant, drying under controlled conditions and detection of the vitamins by HPLC. The results suggest good applicability of the procedure to food analysis and show how reheating processes can have a significant influence on the vitamin content of such foodstuffs.
High resolution liquid chromatography (HPLC) analysis of the vitamin A and beta-carotene content of heat-treated precooked food / S. Ciappellano, F. Brighenti, M. Porrini, G. Testolin. - In: ACTA VITAMINOLOGICA ET ENZYMOLOGICA. - ISSN 0300-8924. - 7:3-4(1985), pp. 223-228.
High resolution liquid chromatography (HPLC) analysis of the vitamin A and beta-carotene content of heat-treated precooked food
S. CiappellanoPrimo
;M. PorriniPenultimo
;G. TestolinUltimo
1985
Abstract
Vitamin A and beta-carotene contents in 22 samples of precooked foods were determined before and after the use of various reheating techniques. The method used includes saponification by boiling with etOH and KOH, diethyl ether extraction in the presence of BHT as antioxidant, drying under controlled conditions and detection of the vitamins by HPLC. The results suggest good applicability of the procedure to food analysis and show how reheating processes can have a significant influence on the vitamin content of such foodstuffs.
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