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Vitamin E content and sensory qualities of γ-irradiated sunflower whole grain cookies

Treść / Zawartość
Identyfikatory
Warianty tytułu
Konferencja
International Conference on Recent Developments and Applications of Nuclear Technologies (15-17.09 2008 ; Białowieża, Poland)
Języki publikacji
EN
Abstrakty
EN
The sources of vitamin E in the diet are oils, margarines, seeds, nuts and cereal grains. Industrialized sunflower whole grain cookies were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Radiation doses were 0.0, 1.0 and 3.0 kGy, the dose rate was 3.5 kGy/h. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as α-tocopherol equivalents by a colorimetric measurement based method. A sensory panel composed of 22 trained members found that irradiation even at 1 kGy induced certain small, but statistically significant differences in sensory characteristics for appearance, aroma, texture and flavor attributes. From the obtained results, it is possible to conclude that there was a notorious stability of the vitamin content of the product submitted to γ-irradiation at the assayed doses. Meanwhile, irradiation at room temperature of this ready to eat food item caused small but statistically significant effects on sensory (marketing) attributes.
Słowa kluczowe
Czasopismo
Rocznik
Strony
81--84
Opis fizyczny
Bibliogr. 28 poz., tab.
Twórcy
  • Nuclear and Energy Research Institute (IPEN/CNEN/SP), 2242 Prof. Lineu Prestes Ave., 05508-900, São Paulo, Brazil, Tel.: +55 11 3133 9829, Fax: +55 11 3133 9765
  • Nuclear and Energy Research Institute (IPEN/CNEN/SP), 2242 Prof. Lineu Prestes Ave., 05508-900, São Paulo, Brazil, Tel.: +55 11 3133 9829, Fax: +55 11 3133 9765
  • M. A. B. Rodas Institute Adolfo Lutz, 355 Dr. Arnaldo Ave., 01246-902, São Paulo, Brazil
  • Nuclear and Energy Research Institute (IPEN/CNEN/SP), 2242 Prof. Lineu Prestes Ave., 05508-900, São Paulo, Brazil, Tel.: +55 11 3133 9829, Fax: +55 11 3133 9765
Bibliografia
  • 1. Amin AS (2001) Colorimetric determination of tocopheryl acetate (vitamin E) in pure form and in multivitamin capsules. Eur J Pharm Biopharm 51:267–222
  • 2. Brazilian Agency for Sanitary Surveillance (2005) Resolution # 269/2005. Technical regulation on recommended daily ingestion of protein, vitamins and minerals. AN VISA. http://e-legis.anvisa.gov.br/leisref/public/showAct. php/id=24167&word= (in Portuguese)
  • 3. Brazilian Association for Technical Norms (1995) Multiple comparison test in sensory analysis for food and drinks. Rio de Janeiro, ABNT (NBR 13.526) (in Portuguese)
  • 4. Desmonts MH (1997) Les modifications organoleptiquesdes aliments traités par ionization. Ann Fals Exp Chim 90:347–353
  • 5. Deustsh MJ (1995) Vitamins and other nutrients. (Chapter 45). In: Cuniff P (ed) Official methods of analysis of international AOAC, 16th ed. Arlington, VA
  • 6. Food and Drug Administration (1997) Irradiation in the production, processing and handling of food. FDA, pp 62–232
  • 7. Franke AA, Murphy SP, Lacey R, Custer LJ (2007) ocopherol and tocotrienol levels of foods consumed in Hawaii. J Agric Food Chem 55:769–778
  • 8. Halvorsen BL, Carlsen MH, Phillips KM et al. (2006) Content of redox-active compounds (i.e., antioxidants) in foods consumed in the United States. Am J Clin Nutr 84:95–135
  • 9. Institute of Medicine, National Research Council, Food and Nutrition Board (2000) Dietary reference intakes: vitamin C, vitamin E, selenium, and carotenoids, 10th ed. National Academy Press, Washington, DC. Part: Recommended dietary allowances, pp 237–262
  • 10. Instituto Adolfo Lutz (2005) Analytical morms. Physical and chemical methods for the analysis of foods, 4th ed. IAL, São Paulo, pp 645–682 (in Portuguese)
  • 11. Kammerer C, Czernak I, Getoff N (2001) Radiation protecting properties of vitamin E-acetate and beta-carotene. Radiat Phys Chem 60:71–72
  • 12. Kim H, Kim SG, Choi Y et al. (2008) Changes in tocopherols, tocotrienols and fatty acid contents in grape seed oils during oxidation. J Am Chem Soc 85:487–489
  • 13. Kilcast D (1994) Effect of irradiation on vitamins. Food Chem 49:157–164
  • 14. Knudsen KEB, Laerke HN (2008) Whole grain cereals and gut health. Agro Food Industry Hi-Tech 19:6–8
  • 15. Konopacka M, Rzeszowska-Wolny J (2001) Antioxidant vitamins C, E and beta-carotene reduce DNA damage before as well as after gamma-ray irradiation of human lymphocytes in vitro. Mutation Res Genetic Toxicol Environmental. Mutagenesis 491:1–7
  • 16. Manzi FR, Boscolo FN, Almeida SMD et al. (2003) Morphological study of the radioprotective effect of vitamin E (DL-alpha-tocopherol) in tissue reparation in rats. Radiol Bras 36:367–371
  • 17. Meilgaard M, Civille GV, Carr BT (1987) Sensory evaluation techniques. CRC Press, Boca Raton, FL, pp 68–72
  • 18. National Institute of Health (2002) Diet rich in foods with vitamin E may reduce Alzeimer’s disease risk. NIH News Release 301:496–1752. http://www.nia.nih.gov
  • 19. Sanches Bel P (2005) Oil quality and sensory evaluation of almond (Prunus amygdalus) stored after electron beam processing. J Agric Food Chem 53:2567–2573
  • 20. Scherz H, Senser F (2000) Food composition and nutrition tables. CRC Press, Boca Raton, FL
  • 21. Shadyro OI, Sosnovskaya AA, Edimecheva IP et al. (2005) Effects of various vitamins and coenzymes Q on reactions involving α-hydroxil-containing radicals. Free Radic Res 39:713–718
  • 22. Singh H (1991) Dose rate effect in food irradiation: a review. L’Effect debit de dose en irradiation des aliments: Un examen. Pinawa, Manitona, Whistshell Laboratories. AECL-10343
  • 23. Skoric D, Jocic S, Sakac Z, Lecic N (2008) Genetic possibilities for altering sunflower oil quality to obtain novel oils. Can J Physiol Pharmacol 86:215–221
  • 24. Skrbic B, Filipcev B (2008) Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed. Food Chem 108:119–129
  • 25. Sund I, Murkovic M, Bandoniene D, Winklhofer-Roob BM (2007) Vitamin E content of foods: comparison of results obtained from food composition tables and HPLC analysis. Clin Nutrition 26:145–153
  • 26. USDA. Nutrient Database for Standard Reference. Release 19 (2006) Nuts pecan. http://www.nal.usda.gov/fnic/foodcomp/search/;iten:pecan;“nuts, pecan”
  • 27. Weiss JF, Landauer MR (2000) Radioprotection by antioxidants. Reactive oxygen species. Radiat Mol Biol 899:44–60
  • 28. Wu X, Beecher GR, Holden JM, Haytowitz D, Gebhardt SE, Prior RL (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 52:4026–4037
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-9bbcafc3-092c-4676-8e65-2cf1ebead9b7
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