Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation

Food Chemistry

Volumn 169, Issue , 2015, Pages 20-27

  Knecht, Katharina ^a   Sandfuchs, Katja ^a   Kulling, Sabine E ^a   Bunzel, Diana ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Enzyme activity; Nutrient databases; Sample preparation; Tocopherol; Tocopherol oxidase; Tocotrienol; Vegetable; Vitamin E

Indexed keywords

BALL MILLING; ENZYME ACTIVITY; NUTRIENTS;

SAMPLE PREPARATION; TOCOPHEROL; TOCOPHEROL OXIDASE; TOCOTRIENOLS; VITAMIN-E;

VEGETABLES;

ACETONE; ALPHA TOCOPHEROL; ALPHA TOCOPHEROL OXIDASE; ALPHA TOCOTRIENOL; ASCORBATE OXIDASE; ASCORBIC ACID; CATECHOL OXIDASE; OXIDOREDUCTASE; REACTIVE OXYGEN METABOLITE; TOCOPHEROL; UNCLASSIFIED DRUG;

ARTICLE; BROCCOLI; CARROT; CELL WALL; COOKED FOOD; COOKING; DATA BASE; DEGRADATION; ENZYME ACTIVITY; ENZYME SPECIFICITY; EXTRACTION; FLUORESCENCE; FOOD ANALYSIS; FOOD PROCESSING; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HOMOGENATE; HYDROXYLATION; LEAFY VEGETABLE; NONHUMAN; NUTRIENT; OXIDATION; PARTICLE SIZE; PLANT TISSUE; RAW FOOD; SPINACH; SWEET PEPPER; VEGETABLE; BRASSICA; CHEMISTRY; COMPARATIVE STUDY; DIET; PROCEDURES; VALIDATION STUDY;

ASCORBIC ACID; BRASSICA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; DIET; SPINACIA OLERACEA; TOCOPHEROLS; TOCOTRIENOLS; VEGETABLES; VITAMIN E;

EID: 84906095709     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.099     Document Type: Article

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