Functional Foods: Biochemical and Processing Aspects, by John Shi, Giuseppe Mazza, Marc Le Maguer

By John Shi, Giuseppe Mazza, Marc Le Maguer

Development upon the luck of the bestselling first quantity, sensible meals: Biochemical and Processing elements, quantity II explores new resources of nutraceutical and practical foodstuff constituents and addresses the most important matters for product improvement and processing. It provides the newest advancements within the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of practical meals. The ebook presents fresh info on very important practical meals parts, together with up to date reviews of bioactive compounds. offering details at the distribution of sensible nutrients parts in several assets and their engineering houses, this booklet offers the fundamental info for the nutrition to boost winning new products.Each bankruptcy offers an in-depth assessment of a big practical foodstuff part, providing:Chemical, actual homes and molecular constitution - derivatives and attainable isomers, distribution in organic materialNutritional, physiological, and scientific performance - together with safeguard, bioactivity, bioavailability, efficacy in human nutrition and well-being, pharmacological propertiesSeparation know-how - within the laboratory and advertisement productionProcessing - chemical, actual, and engineering houses in the course of processing, approach method, processing gear, quality controls in productionShelf-life - together with garage stipulations and stabilityIdentification ideas - together with HPLC, GC, MS, and NMRStandards and rules - FDA, EC, FAO/WHO, wellbeing and fitness CanadaUtilization - functions, present and power markets

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Vitamin E is generally added to premixes for most domestic and laboratory animals (Combs, 1998). They are added as esters, because they are more stable than free tocopherols. Free tocopherols are known to stabilize other vitamins such as vitamin A in premixes. As an example, practical diets for chicks contain 5500 µg α-tocopherol equivalents/g (Combs, 1998). 7 STABILITY OF TOCOPHEROLS AND TOCOTRIENOLS DURING PROCESSING AND STORAGE OF OIL AND CEREAL GRAINS AND THEIR PRODUCTS As mentioned before, tocopherols and tocotrienols are easily oxidized in the presence of light and metals and at high temperature or at alkaline pH, and they are sensitive to ionizing radiation, but tocopheryl esters are much more stable than tocopherols.

6). , vegetable oils and supplemented products, a UV detector is sensitive enough. When higher sensitivity and better selectivity is needed, a fluorescence detector is the commonly used detector. 0 Data modified from Podda et al. (1996). , 1999). Usually, the excitation wavelength is set at 292 nm (285–297 nm) and the emission wavelength at 320 nm (310–324 nm) (Eitenmiller and Landen, 1999). , 1997), which means that calibration curves should be prepared individually. , α-tocopherol and α-tocotrienol.

However, an opposite order of stability has also been found. During deepfat frying, the relative stabilities of natural tocopherols and tocotrienols in soybean oil were α-tocopherol > δ-tocopherol > β-tocopherol > γ-tocopherol, in corn oil were α-tocopherol > γ-tocopherol > δ-tocopherol > γ-tocotrienol, and in palm oil were α-tocopherol > δ-tocotrienol > α-tocotrienol > γ-tocotrienol, respectively (Simonne and Eitenmiller, 1998). The authors assumed that tocotrienols were less stable than tocopherols, because they acted more effectively as antioxidants.

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