Retinol concentrations in the cream cheeses sold in Natal, RN/Brazil
Lipids are food components of the human nourishment, and the concentration of these constituents affect on liposoluble vitamins levels, such as vitamin A which takes part in biological processes of reproduction, in visual cycle and in cellular differentiation. As the cream cheese, made from molten m...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2008 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/32760 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/32760 |
| Access Level: | acceso abierto |
| Palabra clave: | retinol cream cheese HPLC requeijão CLAE |
| Sumario: | Lipids are food components of the human nourishment, and the concentration of these constituents affect on liposoluble vitamins levels, such as vitamin A which takes part in biological processes of reproduction, in visual cycle and in cellular differentiation. As the cream cheese, made from molten milk, is considered the source of this micronutrient, the retinol concentrations in cream cheese samples marketed in the city of Natal, RN were investigated. Three units of each cream cheese kinds, that is, the whole type and skimmed type from two brands (A and B) were purchased from a supermarket of that city. After processing the retinol extraction, its concentration was determined by means of high performance liquid chromatography. The average of retinol concentrations in cream cheese samples from two brands were 40.5 ± 0.7 and 14.3 ± 4.5μg/100g in whole and skimmed samples from brand A (p<0.05), respectively, and 75.7 ± 3.51 and 26.3 ± 2.52μg/100g in whole and skimmed types from brand B (p<0.05), respectively. The whole cream cheese showed higher concentration of retinol than the skimmed type, although the found retinol levels were lower than those values elsewhere reported. The retinol contents dissimilarity might occurs as no standard operational protocol for cream cheese production has been available yet. |
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