Tocochromanol content in commercially prepared fried foods
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A78060" target="_blank" >RIV/60460709:41210/18:78060 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/18:43916607
Result on the web
<a href="http://dx.doi.org/10.17221/143/2018-CJFS" target="_blank" >http://dx.doi.org/10.17221/143/2018-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/143/2018-CJFS" target="_blank" >10.17221/143/2018-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Tocochromanol content in commercially prepared fried foods
Original language description
In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried snacks. The total tocochromanol content of the french fries varied in the range of 1,7 to 96,9 mg kg, alfatocopherol 0,3 to 76,1 mg kg, and vitamin E, expressed in alfatocopherol equivalents, 0,6 to 76,4 mg kg. The total content of tocochromanols in the fried snack products varied in the range of 39,9 to 204,6 mg kg, alfatocopherol 20,4 to 133,7 mg kg, and vitamin E 29,8 to 134,6 mg alfatocopherol equivalent kg. After a comparison of fat content, and taking into account the reference intake of fat and vitamin E, the french fries were generally a worse source of vitamin E than fat. The fried snack products were usually a better source of vitamin E than fat. In the both types of fried foods, the total content of tocochromanols was most influenced by the to
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
36
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
11
Pages from-to
392-402
UT code for WoS article
000451238600006
EID of the result in the Scopus database
2-s2.0-85056710260