The stability of β-carotene in vitamin-enriched flour foods

Bibliographic Details
Main Author: Sabino, Myrna
Publication Date: 1979
Other Authors: Inomata, Emiko Ikejiri, Pregnolatto, Waldomiro
Format: Article
Language: por
Source: Revista do Instituto Adolfo Lutz (Online)
Download full: https://periodicos.saude.sp.gov.br/RIAL/article/view/37140
Summary: A spectrophotometric method was employed for determining th e B-carotene content of 100 vitamin-added samples of flour foods of which 50 samples were sernolí na faods and 50 samples of egg-added f'lour foods. Possible in terfuring substances were investigated by ascending papel' chrorna tog raphy. The results obtained indicated a loss of B-carotene due to boiling which amounted to 74% and 37% respec tively, for the semolina mass and th e "egg-added flour food". It isconcluded that the main role of B-carotene in these products was to act as a dye rather than as p ro-vitarnin A.
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spelling The stability of β-carotene in vitamin-enriched flour foodsEstabilidade do β-caroteno em massas alimentícias vitaminadasflour foods, B-carotene determinationB-carotene in flour foods, determinationmassas alimentícias vitaminadas, determinação do B-carotenoB-caroteno, determinação em massas alimentícias vitaminadasA spectrophotometric method was employed for determining th e B-carotene content of 100 vitamin-added samples of flour foods of which 50 samples were sernolí na faods and 50 samples of egg-added f'lour foods. Possible in terfuring substances were investigated by ascending papel' chrorna tog raphy. The results obtained indicated a loss of B-carotene due to boiling which amounted to 74% and 37% respec tively, for the semolina mass and th e "egg-added flour food". It isconcluded that the main role of B-carotene in these products was to act as a dye rather than as p ro-vitarnin A.B3-caroteno é utilizado em alimentos como corante e pró-vitamina A. A fim de verificar a influência dos processos usuais de cozimento no teor do B-caroteno, foram analisadas, pelo método espectrofotométrico, 100 amostras de massas alimentícias vitaminadas, sendo 50 de sêmola e 50 de massas com ovos. Os possíveis interferentes foram pesquisados por cromatografia em papel, ascendente. Os resultados obtidos mostraram uma perda média do B-caroteno de 74,0% para a massa vitaminada de sêmola e 37,0% para a massa vitamina da com ovos. Concluiu-se que a função predominante do B-caroteno, nestes produtos, é a de corante e não a de pró-vitamina A.Instituto Adolfo Lutz1979-06-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado pelos paresapplication/pdfhttps://periodicos.saude.sp.gov.br/RIAL/article/view/3714010.53393/rial.1979.39.37140Instituto Adolfo Lutz Journal - RIAL; Vol. 39 No. 1 (1979); 55-59Revista del Instituto Adolfo Lutz - RIAL; Vol. 39 Núm. 1 (1979); 55-59Revista do Instituto Adolfo Lutz; v. 39 n. 1 (1979); 55-591983-38140073-9855reponame:Revista do Instituto Adolfo Lutz (Online)instname:Instituto Adolfo Lutzinstacron:IALporhttps://periodicos.saude.sp.gov.br/RIAL/article/view/37140/35327Copyright (c) 1979 Myrna Sabino, Emiko Ikejiri Inomata, Waldomiro Pregnolattoinfo:eu-repo/semantics/openAccessSabino, MyrnaInomata, Emiko IkejiriPregnolatto, Waldomiro2024-02-29T19:55:23Zoai:ojs.periodicos.saude.sp.gov.br:article/37140Revistahttps://periodicos.saude.sp.gov.br/RIAL/indexPUBhttps://periodicos.saude.sp.gov.br/RIAL/oairial@saude.sp.gov.brhttps://doi.org/10.53393/rial1983-38140073-9855opendoar:2024-02-29T19:55:23Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutzfalse
dc.title.none.fl_str_mv The stability of β-carotene in vitamin-enriched flour foods
Estabilidade do β-caroteno em massas alimentícias vitaminadas
title The stability of β-carotene in vitamin-enriched flour foods
spellingShingle The stability of β-carotene in vitamin-enriched flour foods
Sabino, Myrna
flour foods, B-carotene determination
B-carotene in flour foods, determination
massas alimentícias vitaminadas, determinação do B-caroteno
B-caroteno, determinação em massas alimentícias vitaminadas
title_short The stability of β-carotene in vitamin-enriched flour foods
title_full The stability of β-carotene in vitamin-enriched flour foods
title_fullStr The stability of β-carotene in vitamin-enriched flour foods
title_full_unstemmed The stability of β-carotene in vitamin-enriched flour foods
title_sort The stability of β-carotene in vitamin-enriched flour foods
author Sabino, Myrna
author_facet Sabino, Myrna
Inomata, Emiko Ikejiri
Pregnolatto, Waldomiro
author_role author
author2 Inomata, Emiko Ikejiri
Pregnolatto, Waldomiro
author2_role author
author
dc.contributor.author.fl_str_mv Sabino, Myrna
Inomata, Emiko Ikejiri
Pregnolatto, Waldomiro
dc.subject.por.fl_str_mv flour foods, B-carotene determination
B-carotene in flour foods, determination
massas alimentícias vitaminadas, determinação do B-caroteno
B-caroteno, determinação em massas alimentícias vitaminadas
topic flour foods, B-carotene determination
B-carotene in flour foods, determination
massas alimentícias vitaminadas, determinação do B-caroteno
B-caroteno, determinação em massas alimentícias vitaminadas
description A spectrophotometric method was employed for determining th e B-carotene content of 100 vitamin-added samples of flour foods of which 50 samples were sernolí na faods and 50 samples of egg-added f'lour foods. Possible in terfuring substances were investigated by ascending papel' chrorna tog raphy. The results obtained indicated a loss of B-carotene due to boiling which amounted to 74% and 37% respec tively, for the semolina mass and th e "egg-added flour food". It isconcluded that the main role of B-carotene in these products was to act as a dye rather than as p ro-vitarnin A.
publishDate 1979
dc.date.none.fl_str_mv 1979-06-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/37140
10.53393/rial.1979.39.37140
url https://periodicos.saude.sp.gov.br/RIAL/article/view/37140
identifier_str_mv 10.53393/rial.1979.39.37140
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/37140/35327
dc.rights.driver.fl_str_mv Copyright (c) 1979 Myrna Sabino, Emiko Ikejiri Inomata, Waldomiro Pregnolatto
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 1979 Myrna Sabino, Emiko Ikejiri Inomata, Waldomiro Pregnolatto
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Adolfo Lutz
publisher.none.fl_str_mv Instituto Adolfo Lutz
dc.source.none.fl_str_mv Instituto Adolfo Lutz Journal - RIAL; Vol. 39 No. 1 (1979); 55-59
Revista del Instituto Adolfo Lutz - RIAL; Vol. 39 Núm. 1 (1979); 55-59
Revista do Instituto Adolfo Lutz; v. 39 n. 1 (1979); 55-59
1983-3814
0073-9855
reponame:Revista do Instituto Adolfo Lutz (Online)
instname:Instituto Adolfo Lutz
instacron:IAL
instname_str Instituto Adolfo Lutz
instacron_str IAL
institution IAL
reponame_str Revista do Instituto Adolfo Lutz (Online)
collection Revista do Instituto Adolfo Lutz (Online)
repository.name.fl_str_mv Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutz
repository.mail.fl_str_mv rial@saude.sp.gov.br
_version_ 1836991965707632640

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