α-Tocopherol, total vitamin A and total fat in margarines and margarine-like products

Consumers' interest in dietary guidelines advising them to reduce their intake of fat has contributed to the development of new low- and fat-free margarine-like products. We measured vitamin E (α-tocopherol) and vitamin A (retinol and /gb-carotene) in margarines and margarine-like products labe...

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Bibliographic Details
Published in:Food chemistry 1997-04, Vol.58 (4), p.373-379
Main Authors: Rader, J.I., Weaver, C.M., Patrascu, L., Ali, L.H., Angyal, G.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
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Summary:Consumers' interest in dietary guidelines advising them to reduce their intake of fat has contributed to the development of new low- and fat-free margarine-like products. We measured vitamin E (α-tocopherol) and vitamin A (retinol and /gb-carotene) in margarines and margarine-like products labeled as containing 0–80% fat. Test portions were saponified, extracted with petroleum ether, and analyzed by high performance liquid chromatography. Margarines of approximately 80% fat content contained 4–30 IU /ga-tocopherol/100 g. Reduced-fat margarines (fat content 14–53%) contained 4–15 IU α-tocopherol/100 g, while fat-free margarines (
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(96)00260-9