α-Tocopherol, total vitamin A and total fat in margarines and margarine-like products

• Published in: Food chemistry Vol. 58; no. 4; pp. 373 - 379
• Main Authors: Rader, J.I., Weaver, C.M., Patrascu, L., Ali, L.H., Angyal, G.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-04-1997; Elsevier
• Subjects: Biological and medical sciences; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; Nutritive value; Vitamin; HPLC chromatography; α-Tocopherol; Low fat product; Retinol; Fat substitute; Fat; Spreading paste; Chemical composition; Betacarotene; Margarine; Comparative study
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(96)00260-9

Consumers' interest in dietary guidelines advising them to reduce their intake of fat has contributed to the development of new low- and fat-free margarine-like products. We measured vitamin E (α-tocopherol) and vitamin A (retinol and /gb-carotene) in margarines and margarine-like products labeled as containing 0–80% fat. Test portions were saponified, extracted with petroleum ether, and analyzed by high performance liquid chromatography. Margarines of approximately 80% fat content contained 4–30 IU /ga-tocopherol/100 g. Reduced-fat margarines (fat content 14–53%) contained 4–15 IU α-tocopherol/100 g, while fat-free margarines (<1% fat) contained <1 IU α-tocopherol/100 g. α-Tocopherol in the products varied both with total fat content and with the vegetable oil ingredients. Total vitamin A measured in margarine products fell between 59 and 196% of label declarations.