High-performance liquid chromatography determination of tocopherols in wheat bran
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Natural vitamin E is significant phytochemical compound with antioxidant activity
and potential benefit for human health. The physiological role of vitamin E is in
its ability to react with free radicals in cell membranes and preventing lipid
peroxidation. Vitamin E is composed of eight different structurally related
compounds, vitamers (a-, B-, y- and 65-tocopherols and a-, B-, y- and otocotrienols) which are known to occur in nature. Among cereals, wheat grain
and wheat bran represent rich sources of tocopherols. The aim of this study was
to investigate tocophérols composition (a-, B-, y- tocopherols) in selected 20
wheat genotypes. The samples consisted the bran portion of the outer layer of
wheat grain that were the by-product of milling on the MLU 202 laboratory flour
mill. Tocopherols were determined in the wheat bran samples by using the
simple analytical method which includes extraction with hexane and normalphase high-performance liquid chromatography with fluorescen...ce detection. The
mobile phase consisted a mixture of hexane:ethyl acetate (70:30, viv). Total
tocopherols content in wheat bran extracts ranged from 28.08 in cv. Partizanka
to 107.49 mg/kg in cv. Skopljanka The average contents of a-, B- and ytocopherols were in the range from 3.16 (a-tocopherol in cv. Partizanka) to
81.04 mg/kg (y- tocopherol in cv. Skopljanka). Major vitamers for those tested
genotypes were a- and y- tocopherols. The results have shown that there were
significant differences in tocopherols composition and content among the
genotypes, indicating the great genetic potential for improvement.
ords: Sulfor.
finociception.
Keywords:
tocopherols / wheat / wheat bran / HPLC / fluorescence detectorSource:
3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016, 2016, 65-65Publisher:
- Novi Sad : University of Novi Sad, Institute of Food Technology
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FiVeRTY - CONF AU - Kondić-Špika, Ankica AU - Hristov, N. AU - Grahovac, Nada AU - Krstović, S. AU - Sakač, Zvonimir PY - 2016 UR - http://fiver.ifvcns.rs/handle/123456789/3720 AB - Natural vitamin E is significant phytochemical compound with antioxidant activity and potential benefit for human health. The physiological role of vitamin E is in its ability to react with free radicals in cell membranes and preventing lipid peroxidation. Vitamin E is composed of eight different structurally related compounds, vitamers (a-, B-, y- and 65-tocopherols and a-, B-, y- and otocotrienols) which are known to occur in nature. Among cereals, wheat grain and wheat bran represent rich sources of tocopherols. The aim of this study was to investigate tocophérols composition (a-, B-, y- tocopherols) in selected 20 wheat genotypes. The samples consisted the bran portion of the outer layer of wheat grain that were the by-product of milling on the MLU 202 laboratory flour mill. Tocopherols were determined in the wheat bran samples by using the simple analytical method which includes extraction with hexane and normalphase high-performance liquid chromatography with fluorescence detection. The mobile phase consisted a mixture of hexane:ethyl acetate (70:30, viv). Total tocopherols content in wheat bran extracts ranged from 28.08 in cv. Partizanka to 107.49 mg/kg in cv. Skopljanka The average contents of a-, B- and ytocopherols were in the range from 3.16 (a-tocopherol in cv. Partizanka) to 81.04 mg/kg (y- tocopherol in cv. Skopljanka). Major vitamers for those tested genotypes were a- and y- tocopherols. The results have shown that there were significant differences in tocopherols composition and content among the genotypes, indicating the great genetic potential for improvement. ords: Sulfor. finociception. PB - Novi Sad : University of Novi Sad, Institute of Food Technology C3 - 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016 T1 - High-performance liquid chromatography determination of tocopherols in wheat bran EP - 65 SP - 65 UR - https://hdl.handle.net/21.15107/rcub_fiver_3720 ER -
@conference{ author = "Kondić-Špika, Ankica and Hristov, N. and Grahovac, Nada and Krstović, S. and Sakač, Zvonimir", year = "2016", abstract = "Natural vitamin E is significant phytochemical compound with antioxidant activity and potential benefit for human health. The physiological role of vitamin E is in its ability to react with free radicals in cell membranes and preventing lipid peroxidation. Vitamin E is composed of eight different structurally related compounds, vitamers (a-, B-, y- and 65-tocopherols and a-, B-, y- and otocotrienols) which are known to occur in nature. Among cereals, wheat grain and wheat bran represent rich sources of tocopherols. The aim of this study was to investigate tocophérols composition (a-, B-, y- tocopherols) in selected 20 wheat genotypes. The samples consisted the bran portion of the outer layer of wheat grain that were the by-product of milling on the MLU 202 laboratory flour mill. Tocopherols were determined in the wheat bran samples by using the simple analytical method which includes extraction with hexane and normalphase high-performance liquid chromatography with fluorescence detection. The mobile phase consisted a mixture of hexane:ethyl acetate (70:30, viv). Total tocopherols content in wheat bran extracts ranged from 28.08 in cv. Partizanka to 107.49 mg/kg in cv. Skopljanka The average contents of a-, B- and ytocopherols were in the range from 3.16 (a-tocopherol in cv. Partizanka) to 81.04 mg/kg (y- tocopherol in cv. Skopljanka). Major vitamers for those tested genotypes were a- and y- tocopherols. The results have shown that there were significant differences in tocopherols composition and content among the genotypes, indicating the great genetic potential for improvement. ords: Sulfor. finociception.", publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology", journal = "3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016", title = "High-performance liquid chromatography determination of tocopherols in wheat bran", pages = "65-65", url = "https://hdl.handle.net/21.15107/rcub_fiver_3720" }
Kondić-Špika, A., Hristov, N., Grahovac, N., Krstović, S.,& Sakač, Z.. (2016). High-performance liquid chromatography determination of tocopherols in wheat bran. in 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016 Novi Sad : University of Novi Sad, Institute of Food Technology., 65-65. https://hdl.handle.net/21.15107/rcub_fiver_3720
Kondić-Špika A, Hristov N, Grahovac N, Krstović S, Sakač Z. High-performance liquid chromatography determination of tocopherols in wheat bran. in 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016. 2016;:65-65. https://hdl.handle.net/21.15107/rcub_fiver_3720 .
Kondić-Špika, Ankica, Hristov, N., Grahovac, Nada, Krstović, S., Sakač, Zvonimir, "High-performance liquid chromatography determination of tocopherols in wheat bran" in 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016 (2016):65-65, https://hdl.handle.net/21.15107/rcub_fiver_3720 .