Vitamin E and Beta Carotene Composition in Four Different Vegetable Oils

Top, Ab Gapor Md; Muhamad, Halimah; Abdullah, Aminah; Sani, Halimah Abdullah; Dauqan, Eqbal

doi:10.3844/ajassp.2011.407.412

Cited by 44 publications

(11 citation statements)

References 15 publications

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“…Quantification of tocols was calculated based on the following formula obtained from Dauqan et al . [29] and was reported as mg of tocols/g of TRF: Tocols concentration (ppm) = As/Astd × Vs/Ws × Cstd × VIstd/Vis where As = Area of sample; Astd = Area of standard; Vs = Volume of sample; Ws = Weight of sample; Cstd = Concentration of standard; VIstd = Volume of standard injected; Vis = Volume of sample injected.…”

Section: Methodsmentioning

confidence: 99%

Production of Nanoemulsions from Palm-Based Tocotrienol Rich Fraction by Microfluidization

Goh

Choo

et al. 2015

Molecules

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Abstract:In the present study, tocotrienol rich fraction (TRF) nanoemulsions were produced as an alternative approach to improve solubility and absorption of tocotrienols. In the present study, droplet size obtained after 10 cycles of homogenization with increasing pressure was found to decrease from 120 to 65.1 nm. Nanoemulsions stabilized with Tween series alone or emulsifier blend Brij 35:Span 80 (0.6:0.4 w/w) homogenized at 25,000 psi and 10 cycles, produced droplet size less than 100 nm and a narrow size distribution with a polydispersity index (PDI) value lower than 0.2. However blend of Tween series with Span 80 produced nanoemulsions with droplet size larger than 200 nm. This work has also demonstrated the amount of tocols losses in TRF nanoemulsion stabilized Tweens alone or emulsifier blend Brij 35:Span 80 (0.6:0.4 w/w) ranged between 3%-25%. This can be attributed to the interfacial film formed surrounding the droplets exhibited different level of oxidative stability against heat and free radicals created during high pressure emulsification.

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Section: Methodsmentioning

confidence: 99%

Production of Nanoemulsions from Palm-Based Tocotrienol Rich Fraction by Microfluidization

Goh

Choo

et al. 2015

Molecules

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“…Tocopherols and tocotrienols are the major fat-soluble anti-oxidants in vegetable oils (18). Dauqan et al (19) reported that the content and the percent composition of tocopherols and tocotrienols were higher in palm oil and red palm oil compared to corn oil. The β-carotene content is the highest in red palm oil and the lowest in corn oil (19).…”

Section: Introductionmentioning

confidence: 99%

“…Dauqan et al (19) reported that the content and the percent composition of tocopherols and tocotrienols were higher in palm oil and red palm oil compared to corn oil. The β-carotene content is the highest in red palm oil and the lowest in corn oil (19). Napolitano et al (12) suggested that the anti-oxidant properties of vegetable oils from different sources have to be considered when analysing acrylamide formation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

Kamarudin

Selamat

Sukor

et al. 2018

MJMS

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BackgroundThis study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries.MethodsThree vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in these oils. Acrylamide in the French fries at different frying times (at 180 °C) and over 10 consecutive frying sessions were measured. The anti-oxidant contents and quality degradation of oils were monitored before and after the 5th and 10th consecutive frying sessions.ResultsThe effect of the fat-soluble anti-oxidants in red palm oil on the acrylamide was more apparent when a prolonged frying time was used for consecutive frying sessions than when different frying conditions were used. Using red palm oil, acrylamide concentration in French fries significantly dropped to the lowest level, at 524 ng g−1, after the 10th frying session. The β-carotene content after the 10th frying session was the highest in red palm oil.ConclusionThe use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inhibition of acrylamide formation.

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“…As mentioned by Scott (2001), CPO shows three absorption maxima similar to pure β -carotene at 425, 450 and 478 nm (Figure 2). Palm olein does not show any absorption peaks within 400-500 nm range which proves that β -carotene level in palm olein is less than detectable limit (Top et al 2011).…”

Section: Carotenoids Analysismentioning

confidence: 92%

Muscle pigmentation of Nile tilapia (<em>Oreochromis niloticus</em>) fed on crude palm oil incorporated fish feed

Wickramanayake

Kalutharage

Cumaranatunga

2021

Sri Lanka J. Aquat.

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The effects of diets containing crude palm oil on muscle pigmentation and deposition of carotenoids in tilapia (Oreochromis niloticus) was studied. A total of 135 advanced fingerlings with an average body weight and standard length of 9.11±4.78 g and 8.1±0.8 cm, respectively were stocked in tanks for 8 weeks and fed with formulated diets containing crude palm oil (CPO) as the oil component. Weight, standard length, and carotenoid levels in fish were measured biweekly. Muscles of fish fed with the control diet and CPO incorporated diets had carotenoid levels of 0.14±0.03 µg/g and 0.28±0.01 µg/g, respectively. Skin of the fish had carotenoid levels of 3.24±0.02 µg/g in the control and 6.06±0.03 µg/g in the treatment. According to the results 3% CPO incorporated diet had a significant effect on enhancing flesh colour in tilapia. The sensory evaluation indicated that the flesh of CPO fed tilapia fillets were more attractive than the fillets of fish fed control diet. CPO oil is recommended as a natural food colourant for improving flesh quality of Nile tilapia fillets.

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Vitamin E and Beta Carotene Composition in Four Different Vegetable Oils

Cited by 44 publications

References 15 publications

Production of Nanoemulsions from Palm-Based Tocotrienol Rich Fraction by Microfluidization

Production of Nanoemulsions from Palm-Based Tocotrienol Rich Fraction by Microfluidization

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

Muscle pigmentation of Nile tilapia (<em>Oreochromis niloticus</em>) fed on crude palm oil incorporated fish feed

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