Fish plays an important role in human diet and numerous changes occur in post-mortem affecting its chemical composition, nutritional contribution and fi llet quality. High performance liquid chromatographic (HPLC) method was carried out to quantify the Vitamin E (-tocopherol) resource in fresh European eel, Anguilla anguilla and to detect the antioxidant variation after storage for 24hrs and 48hrs at 4°C and frying, traditional Mediterranean cooking. Our results show a great resource of vitamin E in Anguilla anguilla fi llet. Storage and cooking effects depends by the initial vitamin E content and by the culinary way used.
High-performance liquid chromatographic evaluation of vitamin E antioxidant resource in the european eel, Anguilla anguilla / Guerriero, Giulia; A., DI FINIZIO; M., Rampacci; Ciarcia, Gaetano. - In: ITALIAN FOOD & BEVERAGE TECHNOLOGY. - ISSN 1590-6515. - ELETTRONICO. - 51:(2008), pp. 5-7.
High-performance liquid chromatographic evaluation of vitamin E antioxidant resource in the european eel, Anguilla anguilla
GUERRIERO, GIULIA;CIARCIA, GAETANO
2008
Abstract
Fish plays an important role in human diet and numerous changes occur in post-mortem affecting its chemical composition, nutritional contribution and fi llet quality. High performance liquid chromatographic (HPLC) method was carried out to quantify the Vitamin E (-tocopherol) resource in fresh European eel, Anguilla anguilla and to detect the antioxidant variation after storage for 24hrs and 48hrs at 4°C and frying, traditional Mediterranean cooking. Our results show a great resource of vitamin E in Anguilla anguilla fi llet. Storage and cooking effects depends by the initial vitamin E content and by the culinary way used.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
