Tocochromanol content in commercially prepared fried foods

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/18:43916607

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Tocochromanol content in commercially prepared fried foods

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Tocochromanol content in commercially prepared fried foods

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

36

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

392-402

Kód UT WoS článku

000451238600006

EID výsledku v databázi Scopus

2-s2.0-85056710260