Research of content biologically active components of oils

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dc.contributor.authorLazarenko, Tatiana
dc.contributor.authorRadzievska, Irina
dc.contributor.authorGromova, Elena
dc.date.accessioned2013-10-03T10:16:54Z
dc.date.available2013-10-03T10:16:54Z
dc.date.issued2013
dc.description.abstractLiposoluble vitamins constitute an important part of vegetable oils. Fats contain liposoluble vitamins A, D, Е, К in the active and nonactive form (as provitamins). Eight connections are known under the name of the vitamin Е: four connections of tocopherol (α, β, γ and δ) and four connections of tocotrienols (α, β, γ and δ). Alpha-tocopherol is the most widespread and biologically active, therefore the vitamin Е is named also alpha-tocopherol or tocopherol. The highest content of tocopherols among the investigated standards is educed in corn oil; soybean oil is a little inferior to her. The least content of tocopherols was fixed in olive oil. In sunflower-seed oil the general concentration of tocopherols does not exceed 95 mgs%, that on 90 % is presented α- tocopherols. In soy-bean, rape and mustard oils in prevailing concentrations contained β -isomer. γ- and δ- isomers at the investigated standards presented in a negligible quantity from 2,4% in mustard press oil to 12,1% in aquated soy-bean. The results can be applied for prognostication of warranty expiration of sunflower date, soy-bean, flax, rape, mustard, corn and olive oils.uk_UK
dc.identifier.citationLazarenko, T. Research of content biologically active components of oils / T. Lazarenko, I. Radzievska, O. Gromova // Ukrainian Food JournalUkrainian Food Journal. - 2013. - Vol. 2, Issue 2. - Р. 175-179.uk_UK
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/10060
dc.language.isootheruk_UK
dc.subjecttocopheroluk_UK
dc.subjectoiluk_UK
dc.subjectchromatographyuk_UK
dc.subjectvitaminizinguk_UK
dc.subjectтокоферолuk_UK
dc.subjectрослинна оліяuk_UK
dc.subjectхроматографіяuk_UK
dc.subjectвітамінізаціяuk_UK
dc.subjectтокоферолuk_UK
dc.subjectрастительное маслоuk_UK
dc.subjectхроматографияuk_UK
dc.subjectвитаминизацияuk_UK
dc.subjectкафедра технології жирів, хімічних технологій харчових добавок та косметичних засобів
dc.titleResearch of content biologically active components of oilsuk_UK
dc.typeArticleuk_UK

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