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
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26565 |
| Date | 16 March 2000 |
| Creators | Kaushik, Supriya |
| Contributors | Traber, Maret G. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.0083 seconds