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

By John Shi, Giuseppe Mazza, Marc Le Maguer

Construction upon the luck of the bestselling first quantity, useful meals: Biochemical and Processing features, quantity II explores new resources of nutraceutical and sensible nutrients materials and addresses an important concerns for product improvement and processing. It provides the newest advancements within the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of practical meals. The booklet offers contemporary info on vital sensible nutrients parts, together with updated reviews of bioactive compounds. proposing info at the distribution of practical foodstuff elements in several resources and their engineering houses, this booklet offers the fundamental details for the nutrition to increase profitable new products.Each bankruptcy offers an in-depth overview of a big sensible meals part, providing:Chemical, actual homes and molecular constitution - derivatives and attainable isomers, distribution in organic materialNutritional, physiological, and scientific performance - together with defense, bioactivity, bioavailability, efficacy in human vitamin and overall healthiness, pharmacological propertiesSeparation know-how - within the laboratory and advertisement productionProcessing - chemical, actual, and engineering houses in the course of processing, technique procedure, processing apparatus, quality controls in productionShelf-life - together with garage stipulations and stabilityIdentification concepts - together with HPLC, GC, MS, and NMRStandards and laws - FDA, EC, FAO/WHO, overall healthiness CanadaUtilization - functions, present and power markets

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1996), but depending on the oil material and the refining conditions used, the distillates may contain 27–75% of free fatty acids. Isolation of tocopherols and tocotrienols from the distillate requires three main steps: removal of free fatty acids and their esters, separation of tocopherols/tocotrienols from other compounds and purification of the product. Fatty acids are removed by vacuum distillation after being chemically or enzymatically TX69027-ch01-Frame Page 17 Wednesday, January 16, 2002 7:05 AM Tocopherols and Tocotrienols from Oil and Cereal Grains 17 methylated, by saponification, fractional solvent extraction or supercritical fluid extraction (Schuler, 1990; Ramamurthi and McCurdy, 1993).

Most oils contain only tocopherols, while palm, palm kernel and rice bran oil contain significant amounts of tocotrienols (Eitenmiller, 1997). 2). Soybean oil is the most important source of vitamin E in the Western world. It contains, on average, 1000 µg/g of tocopherols (Eitenmiller, 1997; Kamal-Eldin and Andersson, 1997). , 1999). Sunflower oil is a rich source of vitamin E. It contains, on average, 400–700 µg/g total tocopherols (Van Niekerk and Burger, 1985; Eitenmiller, 1997; Kamal-Eldin and Andersson, 1997).

When crisps (deep-fried in soybean oil) were stored at room temperature for 25 weeks and at 60°C for 11 days, α-tocopherol content decreased by 12% and 34%, respectively. , 1996). , 2000). 8 ANALYSIS OF TOCOPHEROLS AND TOCOTRIENOLS IN OIL AND CEREAL GRAINS AND THEIR PRODUCTS To be able to evaluate vitamin E activity of foods and for quality control purposes, it is important to analyze all eight tocopherols and tocotrienols separately. Specific TX69027-ch01-Frame Page 25 Wednesday, January 16, 2002 7:05 AM Tocopherols and Tocotrienols from Oil and Cereal Grains 25 analysis of all eight vitamers is possible using either capillary gas chromatography (GC) or high-performance liquid chromatography (HPLC).

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