Stability of vitamin A and E in powdered cow's milk in relation to different storage methods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A67654" target="_blank" >RIV/60460709:41210/15:67654 - isvavai.cz</a>
Alternative codes found
RIV/26722861:_____/15:#DR39
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Stability of vitamin A and E in powdered cow's milk in relation to different storage methods
Original language description
In this article, the influence of different ways of storage on the content of vitamin A and E in powdered cow ´s milk was studied. The cow ´s whole milk powder was taken directly from the manufacturer and stored for one year in 4 different ways ? in thelight at room temperature, in the dark at room temperature, in a refrigerator at 8°C and in a freezer at - 20°C. The content of vitamins was measured 4 times during the first month and then once a month. The samples were stored for one year. Vitamins A and E were determined by HPLC using DAD and FLD detectors. Vitamin A was identified in all samples but only ?-tocopherol (out of various forms of vitamin E) was detected in all samples.In all cases steeper decline of both vitamins in first 14 days of storage was identified. The highest losses of vitamin A and E in powdered milk occurred during storage in the light at room temperature. The value decreased by 91 resp. 95% of the original value.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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