Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10637/685
Registro completo de metadatos
Campo DC Valor Lengua/Idioma
dc.creatorGómez Coronado, Diego-
dc.creatorIbáñez, Elena-
dc.creatorRupérez Pascualena, Francisco Javier-
dc.creatorBarbas Arribas, Coral.-
dc.date2004-
dc.date.accessioned2011-09-19T15:40:28Z-
dc.date.available2011-09-19T15:40:28Z-
dc.date.issued2004-09-19T15:40:28Z-
dc.identifier000000450122-
dc.identifier.urihttp://hdl.handle.net/10637/685-
dc.descriptionEn: Journal of chromatography A. ISSN 0021-9673, 2004. n. 1054 : 227-233 p.-
dc.description.abstractSince natural antioxidants present increasing interest for food industry due to their beneficial effect on health, new potential sources have been screened among edible aromatic plants and a microalgae, Spirulina platensis. The determination was performed after optimising a previously validated method, because important differences have been found among values described in literature for tocopherol content in products of vegetable origin. Values obtained ranged from 3.42 mg -tocopherol/100 g of dill to 132.2 mg/100 g of fresh bay and from 0.14 mg -tocopherol/100 g of spearmint to 3.45 mg/100 g of parsley. In all cases results were calculated from fresh leaves. Preliminary experiments were developed with bay (Laurus nobilis) plant to devise the supercritical fluid extraction of tocopherols, generating environmentally friendly processes to selectively extract fractions enriched with antioxidant compounds while removing fractions corresponding to essential oils, that is, those that correspond to the characteristic aroma of the plants. Another striking result has been the tocopherol content in the microalgae, 1.3 mg -tocopherol/100 g of dried commercial spirulina, which do not justify the supposed source of antioxidant vitamins. Results suggest the need of more reliable determinations of tocopherols in vegetable sources to be included in databases.en-EN
dc.formatapplication/pdf-
dc.language.isoen-
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.es-
dc.subjectVitamin Een-EN
dc.subjectScreeningen-EN
dc.subjectSupercritical fluid extractionen-EN
dc.subjectSpirulinaen-EN
dc.subjectMicroalgaeen-EN
dc.titleTocopherol measurement in edible products of vegetable origin.-
dc.typeArtículo-
europeana.dataProviderUNIVERSIDAD SAN PABLO CEU-
europeana.isShownAthttp://hdl.handle.net/10637/685-
europeana.objecthttp://repositorioinstitucional.ceu.es/visor/libros/450122/thumb_europeana/450122.jpg-
europeana.providerHispana-
europeana.rightshttp://creativecommons.org/publicdomain/zero/1.0/-
europeana.typeTEXT-
dc.centroUniversidad San Pablo-CEU-
Aparece en las colecciones: Facultad de Farmacia




Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.