Determination of Vitamin A and Vitamin E Contents in Fortified Cooking Oil using Visible Spectrophotometry
نویسندگان
چکیده
منابع مشابه
Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography
Background and Objectives: : Vitamin D3 measurement in food and fortified food matrixes is usually interrupted by several variables. This study aimed to elaborate a specific vitamin D3 quantification method for fortified Taftoon bread considering different influential variables in each step of measurement. Materials and Methods: Dough was fortified with (4μg/100g) and the sta...
متن کاملEffects of Vitamin D Fortified Canola Oil on Vitamin D and Lipid Profiles in Healthy Adults: A Double-Blind Randomized Trial
Background and Objective: Improvement of vitamin D status can lead to cardiovascular health. Therefore, the objective of this study was to investigate effects of daily consumption of fortified canola oil with 1000 IU of vitamin D on serum concentrations of 25-hydroxy cholecalciferol and lipid profile of adults in Shiraz, Iran. Materials and Methods: In this double-blind randomized trial, a tot...
متن کاملThe Bioavailability of Vitamin E in Fortified Processed Foods
Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding supplemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amo...
متن کاملA survey of vitamin A and D contents of fortified fluid milk in Ontario.
High performance liquid chromatographic methods for measuring the concentration of vitamins A and D in fluid milk were validated and used to assess the level of these nutrients in Ontario retail milk samples. Thirteen and fifteen fortified milk samples were tested for vitamins A and D, respectively. Repeatability relative standard deviation values for vitamins A and D in milk were generally les...
متن کاملInfluence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils
Background and Objectives: Previous research has established that Vitamin D3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Asian Journal of Chemistry
سال: 2020
ISSN: 0975-427X,0970-7077
DOI: 10.14233/ajchem.2020.22152