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

Food Chemistry

Volumn 58, Issue 4, 1997, Pages 373-379

  Rader, J I ^a   Weaver, C M ^a   Patrascu, L ^a   Ali, L H ^a   Angyal, G ^a  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; FAT; MARGARINE; RETINOL; VEGETABLE OIL;

ARTICLE; FAT INTAKE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 0031015809     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00260-9     Document Type: Article

References (14)

1. Association of Official Analytical Chemists (AOAC). (1990). Official Methods of Analysis, 15th edition. Association of Official Analytical Chemists, Arlington, VA, sec. 922.06. Fat in flour, acid hydrolysis method, p. 780.
2. Association of Official Analytical Chemists (AOAC). (1995a). Official Methods of Analysis, 16th edition. Association of Official Analytical Chemists, Arlington, VA, sec. 992.04. Vitamin A (retinol isomers) in milk and milk-based infant formula, liquid chromatographic method, Chap. 50, p. 2.
3. Association of Official Analytical Chemists (AOAC). (1995b). Official Methods of Analysis, 16th edition. Association of Official Analytical Chemists, Arlington, VA, sec. 941.15. Carotene in fresh plant materials and silages, spectrophotometric method, Chap. 45, p. 4.
4. Bueno, M. P. (1997). Collaborative study: determination of retinol and carotene by high-performance liquid chromatography. Food Chem. (submitted).
5. Carpenter, A. P.Jr (1979). Determination of tocopherols in vegetable oils. J. Am. Oil Chem. Soc., 56, 668-671.
6. Code of Federal Regulations (CFR). Subpart B - requirements for specific standardized margarine, 21 CFR, §166.110. Margarine.
7. Department of Health and Human Services, Public Health Service (DHHS/PHS). (1990). Healthy People 2000: National Health Promotion and Disease Prevention Objectives. US Government Printing Office, Washington DC, p. 125.
8. Diplock, A. T., Machlin, L. J., Packer, L. & Pryor, W. A. (1989). Vitamin E: Biochemistry and Health Implications. New York Academy of Sciences, New York.
9. Federal Register 58: 2431-2447. (1993). Food Standards: Requirements for Foods Named by Use of a Nutrient Content Claim and a Standardized Term; 6 January.
10. Lawson, H. (1995). Food Oils and Fats: Technology, Utilization, and Nutrition. Chapman and Hall, New York, p. 184.
11. Sheppard, A. J., Pennington, J. A. T. & Weihrauch, J. E. (1992). Analysis and distribution of vitamin E in vegetable oils and foods. In Vitamin E in Health and Disease, ed. L. Packer & J. Fuchs. Marcel Dekker, New York, pp. 9-31.
12. Speek, A. K., Schrijver, J. & Schreurs, W. H. P. (1985). Vitamin E composition of some seed oils as determined by high-performance liquid chromatography with fluorometric detection. J. Food Sci., 50, 121-124.
13. The United States Pharmacopeia, 21st edition. (1985). US Pharmacopeial Convention, Inc., Rockville, MD, p. 1119.
14. US Department of Agriculture, Human Nutrition Information Service. (1990). Nationwide Food Consumption Survey, 1987-1988. Individual intakes, 3 days. Computer tape PB 90-504044. National Technical Information Service, Springfield, VA.