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|Title: ||Vitamin content of fish and fish products consumed in Portugal|
|Authors: ||Dias, M. Graça|
Sánchez, M V
|Keywords: ||Composição dos Alimentos|
|Issue Date: ||Sep-2003|
|Citation: ||Electronic Journal of Environmental, Agricultural and Food Chemistry. 2003;2(4):510–513|
|Abstract: ||Portuguese Food Composition Table only includes values for vitamins A, B1, B2, PP determined
before 1963. Most fish and fish products consumed in Portugal are not included in international food
composition tables. Aims: To study vitamin content of fish and fish products consumed in Portugal.
Design: Vitamins A, E, D, B1, B2, B6, B12, PP and Folate content was determined in fifty-six samples of
raw and cooked fish and fish products, collected between October 1999 and February 2002.
A total of thirty-four species (thirty fish and four molluscs) were analysed raw. Twelve fish
species and two molluscs were also analysed cooked at least by one cooking method in a total of twentytwo
cooked samples. Vitamins A, E, D, B1, B2, B6, PP contents were determined by HPLC methods.
Folates and B12 contents were determined by microbiological methods. Results: Vitamin profiles differed
significantly between species. Variability in vitamin content was observed and was wider for lipossoluble
vitamins. Excluding values under the Limit of Detection, the results varied over a factor of 100 for
vitamins A, E, D, a factor of 20 for B6, B12 and niacin and a factor of 15 for B1 and B2. Folate showed
the lower variability (factor < 5). Conclusion: The wide variability of vitamin content between species
observed strengthens the importance of producing data derived from a selection of species representative
of the national food habits.|
|Appears in Collections:||DAN - Artigos em revistas internacionais|
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