Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems

Abstract

SummaryTocotrienols are members of the vitamin E family that provide many nutritional benefits. Developing tocotrienol‐fortified functional foods introduces vitamin E into consumers diets without changing their food habits. The purpose of this study was to compare the stability of tocotrienols in bulk form and six food matrices at a fixed dose (40 mg kg−1) under accelerated and conventional storage conditions. The delta‐ and gamma‐tocotrienol content was measured using HPLC, and the sensory attributes were evaluated using triangle and hedonic tests. Tocotrienol in bulk powder was less stable under stressed conditions than in bulk oil, with the powders having approximately 40% and 80% reduction in δ‐ and γ‐ after storage and bulk oil with no significant degradation. HPLC analysis demonstrated that tocotrienol content remained unchanged in dry mix lemonade, yogurt, raw and UHT milk, and margarine over time; however, complete degradation of γ‐ and partial degradation (up to 50%) of δ‐tocotrienol was observed in bread during ambient and stressed storage conditions. A significant decrease in the δ‐tocotrienol relative concentration was also observed in HTST processed milk samples. Tocotrienol addition was not perceived, and no significant difference in the product attributes and overall liking was reported in the discrimination sensory testing.