How long can you store vitamins? Stability of tocopherols and tocotrienol during different storage conditions in broccoli and blueberries

被引：0

作者：

Sarvan, Irmela ^{[1
]}

Juergensen, Anton ^{[1
]}

Greiner, Matthias ^{[1
]}

Lindtner, Oliver ^{[1
]}

机构：

[1] German Fed Inst Risk Assessment BfR, Max Dohrn Str 8-10, D-10589 Berlin, Germany

来源：

FOOD CHEMISTRY-X | 2024年 / 22卷

关键词：

Storage stability; Tocochromanoles; Broccoli; Blueberries; Frozen; Freeze-dried; Vitamin E; IN-VITRO; FRUITS; VEGETABLES; RETENTION; RAW;

D O I：

10.1016/j.fochx.2024.101444

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Differences between the stability of alpha-, 13-, gamma-, and delta-tocopherol as well alpha-tocotrienol stored at -20 degrees C and -80 degrees C were studied in broccoli and blueberry samples. Before storage up to 28 days, they underwent different initializing processes such as freezing quickly with liquid nitrogen and freeze-drying, followed by homogenization. While alpha-tocopherol levels in blueberries did not significantly differ, levels in broccoli were substantially higher after homogenization of freeze-dried samples compared to fresh broccoli samples. This might be caused by higher extractability of alpha-tocopherol from the changed cell structure. Storage of fresh broccoli samples at -20 degrees C led to decreasing alpha-tocopherol levels. Nevertheless, the deviation between freeze-dried samples to the initial fresh samples and fresh samples frozen with liquid nitrogen stored at -20 degrees C for 7 days were in the same order of magnitude. In conclusion, storage up to 7 days for vitamin relevant samples before analysis seemed to be justifiable.

引用

页数：5

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