Analyses of marine-derived tocopherol in processed foods containing fish

• Published in: Food chemistry Vol. 129; no. 2; pp. 279 - 283
• Main Authors: Gotoh, Naohiro, Mashimo, Daisuke, Oka, Tomiko, Sekiguchi, Kaori, Tange, Mikiko, Watanabe, Hiroyuki, Noguchi, Noriko, Wada, Shun
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15-11-2011; Elsevier
• Subjects: Biological and medical sciences; Fish meat; Food industries; Fundamental and applied biological sciences. Psychology; Heat-resistance characteristics; Heating; Marine-derived tocopherol; Meat and meat product industries; Processed food; α-Tocopherol; α-Tocopherol; Heat-resistance characteristics; Processed food; Marine-derived tocopherol; Heating; Fish meat; Heat resistance; Analysis; Vitamin; Meat product; Tocopherols; Meat
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.04.041

► Contents of unusual tocopherol, marine-derived tocopherol (MDT), in processed containing fish were examined. ► Almost all of the processed foods contained MDT and %MDT was ranged from 0% to 19%. ► The heat-resistant characteristics of MDT are thought to be similar to that of α-tocopherol.
The contents of marine-derived tocopherol (MDT) and other types of tocopherols in processed foods containing fish were analysed. Almost all the processed foods contained MDT, and the %MDT values, calculated using the equation 100×[MDT]/([MDT]+[α-tocopherol]), where [MDT] and [α-tocopherol] are the contents of MDT and α-tocopherol, respectively, ranged from 0% to 19%. The %MDT values of the processed foods were nearly identical to those of raw fish meat (0–20%). The heat-resistance characteristics of MDT in fish meat treated with three heating processes, boiling, grilling and frying were investigated. All heating processes brought about a decrease in the MDT and α-tocopherol contents and the rate at which the contents of MDT and α-tocopherol decreased were similar across the heating processes. The heat-resistance characteristics of MDT are thought to be similar to those of α-tocopherol. The study results indicate that processed foods containing fish may also influence the MDT content in the human body.