Free access article

Lait 74 (1994) 153-159
DOI: 10.1051/lait:1994213

Riboflavin, α-tocopherol and retinol retention in milk after microwave heating

A. Medrano^a, A. Hernandez^a, M. Prodanov^b and C. Vidal-Valverde<sup>b

a</sup>  Departamento de Nutricion y Bromatologia, Universidad de Alcala de Henares, 28871 Alcala de Henares, Madrid
^b  Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

(Received 7 June 1993; accepted 29 November 1993)

Abstract - The effect of microwave heating during 2-4 min on the riboflavin, α-tocopherol and retinol content of milk, with three different fat levels, was studied by HPLC. The riboflavin content was not significantly modified by this treatment. Heating during 2 min did not modify the α-tocopherol content of whole milk, but in the case of low fat milk, the α-tocopherol content significantly decreased. The effect on the retinol content was less pronounced but still significant (P < 0.05). Further heating (up to 4 min) did not modify the vitamin content in any case.

Résumé - Rétention des vitamines riboflavine, α-tocophérol et rétinol dans le lait après chauffage par micro-ondes
L'effet du chauffage par micro-ondes, pendant 2 ou 4 min, sur le contenu en riboflavine, α-tocophérol et rétinol du lait entier, demi-écrémé ou écrémé, a été étudié par HPLC. Le contenu en riboflavine n'est pas modifié significativement par ce traitement. Le chauffage pendant 2 min ne modifie pas la quantité d'α-tocophérol du lait entier, mais son contenu diminue significativement dans le lait demi-écrémé. L'effet sur le contenu en rétinol est moins important, mais significatif (P < 0,05). Un chauffage plus prononcé (jusqu'à 4 min) ne modifie plus la quantité des vitamines.

Key words: milk / microwave heating / riboflavin / α-tocopherol / retinol

Mots clés : lait / chauffage par micro-ondes / riboflavine / α-tocophérol / rétinol

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