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Article: Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat
- Article from:
- Cereal Chemistry
- Article date:
- September 1, 2009
- Author:
CopyrightCopyright American Association of Cereal Chemists Sep/Oct 2009. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The aim of this study was to analyze the vitamin E composition of amaranth, quinoa, and buckwheat pseudocereals. The method used consisted of a one-step extraction with hexane followed by normal-phase high-performance liquid chromatography (NP-HPLC) coupled with a fluorescence detector. This method afforded complete separation of all vitamin E compounds present. In addition, vitamin E stability following high-temperature processing such as breadmaking was also studied. The vitamin E composition differed significantly from grain type to grain type, and highest vitamin E content (expressed as α-tocopherol equivalents) was found in quinoa grains, followed by amaranth and ...
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