CHANGES IN THE CONTENT OF TOCOPHEROLS IN YOLK ACOORDING TO TIME AND TYPE OF STORAGE
Abstract
This study concerns the changes of vitamine E content (a-tocopherol, ß-tocopherol, g-tocopherol, d- tocopherol) and a-tocopherol acetate contente in yolk during storage. It was carried-out at room temperature (18-23ºC) and under refrigeration conditions (4ºC). Results indicate that the content of a-tocoferol acetate decreased significantly in both types of storage (F=7,33; P≤0,001). Nevertheless, a, ß+g and d-tocopherol content did not change significantly. a-Tocopherol, d-tocopherol and a-tocopherol acetate content were significantly higher in refrigerated yolks than in those kept at room temperature (F=21,70 and P≤0,001; F=7,27 and P≤0,01; F=7,90 and P≤0,01, respectively). On the contrary ß+g-tocopherol content did not show significant differences due to the type of storage.Downloads
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