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Tocopherol content of seaweed and seaweed meal: III. —Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal
Author(s) -
Jensen A.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740201013
Subject(s) - tocopherol , ascophyllum , food science , dehydration , chemistry , meal , ascorbic acid , carotene , carotenoid , algae , botany , biology , antioxidant , vitamin e , biochemistry
Analysis of Norwegian commercial seaweed meals prepared from Ascophyllum nodosum demonstrated that losses of tocopherols during thermal dehydration were normally small; more than 80% of the original tocopherol content of the fresh seaweed was retained in the freshly produced meals. Storage studies strongly indicated that the conditions of storage normally applied by the industry should secure satisfactory stability of β‐carotene and tocopherols; low temperature and low moisture content are essential for acceptable stability. However, wet storage of fresh seaweed prior to dehydration has a detrimental effect upon the stability of the resulting meal during subsequent storage in the dry state.