Meeting industry demand for an authoritative, dependable resource,
Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition, and food regulations, as well as the functional food and pharmaceutical industries. It details the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry. This comprehensive reference explores the chemistry, mechanisms, and properties of vitamin E for improved applications in the pharmaceutical, food, feed, and cosmetic industries, highlighting the impact of vitamin E on consumer health and food quality with more than 80 tables of clearly organized analytical data. An organized guide to the vitamin E content of various foods, this is the most authoritative source available on the analysis and optimization of vitamin E in consumer products. It includes a large compositional database on tocopherols and tocotrienols in the food supply.
Author(s): Ronald R. Eitenmiller, Junsoo Lee
Series: Food Science and Technology
Edition: 1
Publisher: CRC Press, Marcel Dekker
Year: 2004
Language: English
Pages: 526
dk1169fm......Page 1
Vitamin E: Food Chemistry, Composition, and Analysis......Page 9
Preface......Page 11
ACKNOWLEDGMENT......Page 12
Contents......Page 13
List of Abbreviations......Page 14
1.1. INTRODUCTION......Page 22
Table of Contents......Page 0
1.2.2. Stereochemistry......Page 23
1.2.3. Nomenclature Rules......Page 26
1.2.4. Spectral Properties......Page 29
1.2.5.1. all-rac-alpha-Tocopherol, 2-ambo-alpha-Tocopherol, and all-rac-alpha-Tocopheryl Esters......Page 31
1.2.5.2. Vitamin E Concentrates, RRR-alpha-Tocopherol, and RRR-alpha-Tocopheryl Acetate......Page 33
1.2.5.4. Tocotrienols......Page 34
1.2.6. Commercial Forms......Page 36
1.3.1.1. Formation of Homogentisic Acid......Page 38
1.3.1.2. Conversion of Homogentisic Acid to Tocopherols......Page 40
1.3.1.3. Biosynthesis of Tocotrienols......Page 42
1.3.2.1. Vitamin E and Oxidative Stress......Page 44
1.3.2.2. Availability of Antioxidants......Page 46
1.3.2.3. Antioxidant Activity of the Tocotrienols......Page 48
1.3.2.4. Nonantioxidant Functions of alpha-Tocophcrol and alpha-Tocotrienol......Page 50
REFERENCES......Page 53
2.2. VITAMIN E NUTRITION......Page 60
2.2.1. Absorption, Transport, and Preferential Selectivity for alpha-Tocopherol......Page 61
2.2.2. Biological Activity......Page 62
2.2.2.1. International Units and United States Pharmacopeia Units and Conversion to alpha-Tocopherol (Milligrams)......Page 64
2.2.2.2. Milligram alpha-Tocopherol Equivalents......Page 66
2.2.3. Food Sources and Dietary Intakes......Page 67
2.2.5. Vitamin E Deficiency......Page 69
2.2.6. Toxicity of Vitamin E and the Tolerable Upper Intake Level......Page 75
2.3.1. Vitamin E and Aging......Page 76
2.3.2. Vitamin E and Cardiovascular Disease......Page 77
2.3.3. Vitamin E and Cancer......Page 85
2.3.4. Vitamin E and Age-Related Eye Diseases......Page 88
2.3.5.1. Neurodegenerative Diseases......Page 95
2.3.5.2. Inflammatory Disease......Page 96
2.3.6. Recent Recommendations on Vitamins and Chronic Disease Prevention......Page 97
REFERENCES......Page 98
3.1. INTRODUCTION......Page 110
3.2. LIPID OXIDATION......Page 111
3.3.1. Primary and Secondary Antioxidants......Page 112
3.3.2. Vitamin E as an Antioxidant......Page 118
3.3.2.1. Structural Requirements and Tocopherol Reactions During Lipid Oxidation......Page 119
3.3.2.2. alpha-Tocopherol Reactions......Page 120
3.3.2.3. gamma-Tocopherol Reactions......Page 123
3.3.2.4. Prooxidant or Inversion Effects......Page 125
3.4.1. Model Systems......Page 129
3.4.2. Fats and Oils......Page 130
3.4.3. Foods......Page 142
3.4.4. Regulation for Application of Vitamin E......Page 144
3.5. TOCOPHEROL INTERACTIONS......Page 145
3.5.1. Tocopherols and Ascorbic Acid......Page 146
3.5.2. Tocopherols and Carotenoids......Page 148
REFERENCES......Page 150
4.1. INTRODUCTION......Page 157
4.2.1. Vitamin E Supplementation and Tissue Levels......Page 158
4.2.2. Effect of Dietary Vitamin E on Oxidative Stability......Page 171
4.2.3. Effect of Dietary Fat and Vitamin E on Lipid Oxidation......Page 175
4.2.3.1. Fat Composition......Page 176
4.2.3.2. Quality of Dietary Fat......Page 178
4.3. TURKEY......Page 180
4.3.1. Vitamin E Supplementation and Tissue Levels......Page 188
4.3.2. Effect of Dietary Vitamin E on Oxidative Stability......Page 189
4.3.3. Effect of Dietary Fat and Vitamin E on Lipid Oxidation......Page 192
4.4 PORK......Page 193
4.4.1. Vitamin E Supplementation and Tissue Levels......Page 205
4.4.2. Effect of Dietary Vitamin E on Oxidative Stability......Page 206
4.4.3.1. Fat Composition......Page 210
4.4.3.2. Dietary Fat Quality......Page 213
4.4.4.1. Color Stability......Page 216
4.4.4.2. Drip Loss......Page 217
4.5. BEEF......Page 218
4.5.1. Vitamin E Supplementation and Tissue Levels......Page 220
4.5.2. Effect of Dietary Vitamin E on Oxidative Stability......Page 229
4.5.3.1. Color Stability......Page 230
4.5.3.3. Cholesterol Oxidation in Beef......Page 236
4.6.1. Milk......Page 237
4.7.1. Vitamin E Supplementation and Tissue Levels......Page 239
4.7.2. Effect of Dietary Vitamin E on Oxidative Stability......Page 240
REFERENCES......Page 241
5.1. INTRODUCTION......Page 252
5.2.1. Edible Oil Refining......Page 253
5.2.2. Interesterification and Enzyme Modification......Page 261
5.2.4. Effects of Frying on the Vitamin E Content of Oils and Fats......Page 262
5.3.1. Dehydration......Page 271
5.3.2. Canning and Freezing......Page 277
5.3.3.1. Microwave Radiation......Page 278
5.3.3.2. Visible and Ultraviolet Radiation......Page 279
5.3.3.3. Gamma Radiation......Page 282
5.3.4. Cereal Processing......Page 284
5.3.4.1. Drying......Page 285
5.3.4.2. Milling......Page 292
5.3.4.3. Extrusion Cooking......Page 294
5.3.4.5. Bleaching......Page 295
5.3.5. Dairy Processing......Page 296
REFERENCES......Page 297
6.1. INTRODUCTION......Page 306
6.2.1. Effect of Deep-Fat Frying on the Vitamin E Content of Food......Page 307
6.2.2.1. Meat and Fish......Page 313
6.2.2.2. Vegetables......Page 317
6.2.2.3. Cereals......Page 318
6.3.1. Model Food Systems......Page 320
6.3.2. Oils and Oilseeds......Page 328
6.3.4. Margarine......Page 332
6.3.6.1. Cereals......Page 333
6.3.6.2. Peanuts and Tree Nuts......Page 335
REFERENCES......Page 337
7.1. HISTORICAL ASPECTS......Page 344
7.2. GAS CHROMATOGRAPHY......Page 345
7.3. HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY......Page 356
7.3.1. Extraction of Vitamin E Before Quantification by High-Performance Liquid Chromatography......Page 357
7.3.1.1. Saponification......Page 374
7.3.1.2. Direct Solvent Extraction......Page 380
7.3.1.3. Matrix Solid-Phase Dispersion......Page 384
7.3.2.1. Supports and Mobile Phases......Page 385
7.3.2.2. Detection......Page 392
7.4.1. Fats, Oils, and Margarine......Page 395
7.4.2. Infant Formula and Medical Foods......Page 396
7.4.3.3. Mayonnaise......Page 399
7.4.4. Multianalyte Procedures......Page 400
7.5. PREPARATIVE PROCEDURES FOR THE TOCOPHEROLS AND TOCOTRIENOLS......Page 404
7.6.1. Resolution of Stereoisomers of all-rac-alpha-Tocopherol......Page 410
7.6.2. Electrophoretic Methods......Page 412
7.6.3. Gas Chromatography/Mass Spectrometry......Page 413
7.6.4. Liquid Chromatography/Mass Spectrometry......Page 414
7.6.5. Supercritical Fluid Chromatography......Page 415
7.7. REGULATORY AND COMPENDIUM METHODS......Page 416
REFERENCES......Page 424
8.2. FOOD COMPOSITION DATABASES AND VITAMIN E......Page 446
8.2.1. National Nutrient Databases......Page 447
8.2.2. Books......Page 449
8.2.3. Book Chapters, Reviews, and Historically Significant Journal Articles......Page 450
8.3.1. Developmental Aspects of the Vitamin E Tables......Page 453
8.3.2.1. Oils and Fats......Page 457
8.3.2.2. Margarines, Salad Oils, Spreads, Shortening, Peanut Butter......Page 507
8.3.2.3. Cereals, Cereal Products, and Baked Products......Page 508
8.3.2.6. Fruits and Vegetables......Page 509
8.3.2.7. Infant Formula and Baby Foods......Page 510
8.3.2.8. Legumes......Page 511
8.4. alpha-TOCOPHEROL LEVELS IN FOODS......Page 512
8.5. QUALITY EVALUATION OF ANALYTICAL DATA......Page 514
REFERENCES......Page 515
