STABILITY OF ALPHA-TOCOPHEROL, THIAMIN, RIBOFLAVIN AND RETINOL IN PORK MUSCLE AND LIVER DURING HEATING AS AFFECTED BY DIETARY SUPPLEMENTATION

Authors
LEONHARDT M GEBERT S WENK C
Citation
M. Leonhardt et al., STABILITY OF ALPHA-TOCOPHEROL, THIAMIN, RIBOFLAVIN AND RETINOL IN PORK MUSCLE AND LIVER DURING HEATING AS AFFECTED BY DIETARY SUPPLEMENTATION, Journal of food science, 61(5), 1996, pp. 1048
Citations number
44
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
61
Issue
5
Year of publication
1996
Database
ISI
SICI code
0022-1147(1996)61:5<1048:SOATRA>2.0.ZU;2-D
Abstract
The alpha-tocopherol (Vit E) and ascorbic acid (Vit C) supplementation of Pig dirts increased (P < 0.05) liver alpha-tocopherol concentratio ns. After heating, the liver samples of both treatment groups and the longissimus dorsi muscle samples of the vitamin C group showed increas ed riboflavin retention (P < 0.05). The supplemented and control group s did nor show differences regarding retention of alpha-tocopherol, re tinol and thiamin in heated liver and longissimus dorsi. Dietary vitam in C resulted in higher liver vitamin E and was most effective in prot ecting riboflavin against loss during heating of liver or longissimus dorsi.