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Vitamin E, total lipids and cholesterol in cow's milk of varying fat contents

The present study was undertaken to analyze the vitamin E, total lipids, and
cholesterol in regular and fat-reduced milk to assess whether decreases in fat result in
lower vitamin E contents. Milk samples of varying fat contents (11%, 3.3%, 2%, 1%
and 0.5% fat) were obtained from a local dairy on six different occasions, α-tocopherol
was the major form of vitamin E found in different types of milk, γ-tocopherols
and α-tocotrienol were found to a lesser extent in different milks. As the
fat content of milk decreased from 11% to 0.3%, vitamin E content also decreased
steadily. For example, raw milk as compared to non-fat milk had both a higher
α-tocopherol contents (45.5 ± 4.59 μg/100 ml vs. 4.46 ± 0.54; p<0.0001) and a
higher total lipids (3.46 ± 0.49 μg/100 ml vs. 0.30 ± 0.07 g/100 ml, (p [less than or equal to] 0.0001). The
other detected forms of vitamin E, γ-tocopherol and α-tocotrienol, also varied as the
total lipids. Vitamin E, cholesterol and total lipids increased as cream was added
back to non-fat milk. For every 10 mg of cholesterol there was an increase of
approximately 4 μg of α-tocopherol. For every 1 g increase in total lipid content, the α-tocopherol content increased by 17 μg. This study indicates that vitamin E;
especially exotic forms of this vitamin are present in the dairy products analyzed.
Also, vitamin E content varies with the total lipid and the cholesterol content. We
suggest that vitamin E fortification of milk might be a reasonable approach to restore
α-tocopherol intakes to those seen with whole milk. / Graduation date: 2000

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26565
Date16 March 2000
CreatorsKaushik, Supriya
ContributorsTraber, Maret G.
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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