The kinetics of total vitamin a degradation studied by reverse phase high performance liquid chromatography. | [Science International • 1992]

Author(s):

1. Fazli-Manan: Agricultural Chemistry & Human Nutrition Department, NWFP Agricultural University, Peshawar, Pakistan

2. Iqtidar A. Khalil: Agricultural Chemistry & Human Nutrition Department, NWFP Agricultural University, Peshawar, Pakistan

Abstract:

Vitamin A alcohol (total retinol) degradation was studied in a model dehydrated food system using reverse phase HPLC. Microcrystalline cellulose (MCC) was used as a solid support. The rate of loss of total vitamin A alcohol enhanced with increasing water activity (aw) levels (0.11 to 0.75) and temperatures (30 to 50°C). In this study. there was no evidence of a minimum rate at the BET mono-molecule: moisture level at aw 0.24 at all temperature studied. The thermal degradation of total vitamin A alcohol in air at aw 0.11 to 0.75 showed a second order kinetics.

Page(s): 335-337

DOI: DOI not available

Published: Journal: Science International, Volume: 4, Issue: 4, Year: 1992

Keywords:

Keywords are not available for this article.

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views