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

• 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

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.