High-performance liquid chromatographic evaluation of vitamin E antioxidant resource in the european eel, Anguilla anguilla

Fish plays an important role in human diet and numerous changes occur in post-mortem affecting its chemical composition, nutritional contribution and fi llet quality. High performance liquid chromatographic (HPLC) method was carried out to quantify the Vitamin E (-tocopherol) resource in fresh Europ...

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Bibliographic Details
Main Authors: GUERRIERO, GIULIA, CIARCIA, GAETANO, A. DI FINIZIO, M. RAMPACCI
Other Authors: Guerriero, Giulia, A., DI FINIZIO, M., Rampacci, Ciarcia, Gaetano
Format: Article in Journal/Newspaper
Language:English
Published: 2008
Subjects:
HPLC
vitamin E
fish
storage
cooking
Anguilla anguilla
Online Access:http://hdl.handle.net/11588/323828
Description
Summary:Fish plays an important role in human diet and numerous changes occur in post-mortem affecting its chemical composition, nutritional contribution and fi llet quality. High performance liquid chromatographic (HPLC) method was carried out to quantify the Vitamin E (-tocopherol) resource in fresh European eel, Anguilla anguilla and to detect the antioxidant variation after storage for 24hrs and 48hrs at 4°C and frying, traditional Mediterranean cooking. Our results show a great resource of vitamin E in Anguilla anguilla fi llet. Storage and cooking effects depends by the initial vitamin E content and by the culinary way used.

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