Keywords
yogurt
HPLC
How to Cite
Abstract
Yogurt is a product derived from the whole, skimmed, or standardized milk fermentation by the action of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus. As a lactic product, yogurt is considered to be a good source of vitamin A. This vitamin is essential for many biological processes such as cellular differentiation, visual cicle, immune system integrity, and epithelial maintenance. The objective of the present study was to verify the retinol concentration in natural yogurt from different brands marketed in major supermarkets of Natal, RN. Four brands of natural whole yogurt were randomly selected, and retinol concentration was determined in these samples by means of High Performance Liquid Chromatography. The average values of retinol concentrations in A, B, C, and D natural yogurt samples were 47.6±5.9; 31.0± 3.3; 65.1 ±13.7, and 50.8 ±10.9ug/100g, respectively. Remarkable variations on retinol concentration values were found, and the range between the least and the major value was 110%. The yogurt samples from all analyzed brands presented retinol levels close to or above those concentrations found in whole milk, confirming that natural yogurt is a good nutritional source of vitamin A.
References
1. Oliveira VM. Formulação de bebida láctea com diferentes concentrações de soro de queijo, enriquecida com ferro: caracterização fisico-química, análises bacteriológicas e sensoriais. [Dissertação de Mestrado]. Rio de Janeiro, RJ: Universidade FederalFluminense, 2006.
2. Bolini HMA, Moraes P. Tese mostra que análise sensorial incrementaria produção de iogurte. J Unicamp,ed. 253, de 24-30 de maio 2004: 11.
3. Brasil. Ministério da Saúde. Decreto de Leis, Decretonº 2.224 de 4 de junho de 1997. Diário Oficial da União, Brasília 5 de junho de l997, Seç. I, p. 11555 (altera dispositivos do Dec. nº 30.691 de 29 de marçode 1952.).
4. Martins JFP, Luchese RH. Determinação da compatibilidade de crescimento associativo entre cepas de Lactobacillus bulgaricus e Streptococcus thermophilus. Rev Inst Latic Candido Tostes 1988; 43(256): 11-3.
5. Vedamuthu ER. The yogurt story - past, present andfuture. Part. VI. Dairy, Food Envir Sanit. 1991; 11(9):513-4.
6. Vosniakos F et al. Effect of 131 I on lactic acid microflora of yoghurt. Dairy, Food Envir Sanit. 1991;8(11): 433-5.
7. Veisseyre R. Lactologia Técnica. Composición, recogida, tratamiento y transformatión de la leche. Ed. Acribia, Zaragoza (España) 1988: 288-91.
8. Brandão SCC. Tecnologia da produção industrial de iogurte. Leite & Derivados 1995; 4 (25): 24-38.
9. Alais CH. Ciência de la leche. Princípios de Técnica Lechera. Ed. Revertè. Trad. D.A.L. GODINA, Barcelona (España) 1985: 763-7.
10. Çon AH, et al. Effets of different fruits and storage periods on microbiological qualities of fruit flavoredyogurt produced in Turkey. J Food Prot 1996; 59(4):402-6.
11. Manzanares A. Lácteos de alto consumo en Latinoamérica. Tecnologia Láctea Latino americana1996; 5:31-9.
12. Salinas RJ. Higiene quality of commercial yoghurts. Madrid: Alimentaria 1986; 178: 27-30.
13. Porter JWG. Leche y productos lácteos. Trad. J.L.B. ESCALADA, Ed. Acribia, Zaragoza (España) 1981: 71-4.
14. Rasic LLJ, Kurmann JA. Nutritive and health valuesofdairy foods containing bifidobaceria. In: Rasic LLJ, Kurmann JA. Bifidobacteria and tfeir hole. Basel: birklháuser Verlag 1993: 81-101.
15. Neirotti E, Oliveira AJ. Produção de iogurte peloemprego de culturas láticas mistas. Bol SBCTA 1988;22 (½): 1-16.
16. Ainsworth P. Chemistry in the kitchen: milk and milk products. J Nutr Food Sci. London 1996; (2): 27-30.
17. Indyk HE, Lawrence R, Broda D. The micronutrient contentof bovine whole milk powder: influence of pasture feedingand season. Food Chem Barking. 1993; 46: 389-96.
18. Gurgel MSCCA, Oliveira AJ, Camargo R. Microbiologia do iogurte.Piracicaba: ESALQ, Depto.de Ciência e Tecnologia de Alimentos1992: 23.
19. Salado GA, Andrade MO de. Processamento e qualidade nutricional do iogurte. Boletim Cultural 1989; 7: 1-35.
20. Tamime AY, Robinson RK. Yogurt: science and technology. Oxford: Pergamon press 1985: 431.
21. Deeth HC, Tamime AY. Yogurt: nutritive and terapeutica spects. J Food Prot 1981; 44 (1): 58-96.
22. IOM (Institute of Medicine). Vitamin A. In: Food and Nutrition Board. IOM (Institute of Medicine). Dietary references intake for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium and zinc. Washington (DC):Nacional Academy Press. 2001: 82-161.
23. Chagas MHC, Campos FACS, et al. Teratogenia davitamina A. Rev Bras Saúde Mater Infant, july-sept2003; 3: 247-52.
24. Vieira PAB, Lacerda E, Benzecry EH, Gomes MCS,Costa VM. Tabela para Avaliação de Consumo Alimentar em Medidas Caseiras. 4ª ed. Rio de Janeiro: Atheneu; 2001.
25. Monte CMG, Giugliani ERJ. Recomendações para alimentação complementar da criança em aleitamento materno.J Pediatr, nov 2004; 80 (5), supl: s131- 41.
26. Philippi ST. Tabela de Composição de alimentos. 2ª ed. São Paulo: Coronário: 2002.
27. Penteado MVC. Vitaminas: aspectos nutricionais, bioquímicos, clínicos e analíticos. São Paulo: Manole;2003.
28. Ramalho A R, Anjos LA dos. Hipovitaminose A emrecém nascidos em duas maternidades públicas do Riode Janeiro, Brasil. Cad Saúde Pública. Rio de Janeiro,oct/dec 1998; 14 (4).
29. Mclaren DS, Frigg M. Manual de ver y vivir sobre los transtornos por deficiência de vitamina A (VADD).Washington (DC): OPS; 1999.
30. Stoltzfus RJ, Underwood BA. Breast-milk vitamin A asan indicator of the vitamin A status of women and infants. Bull World Health Organ 1995; 73: 703-11.
31. Christian P, West JRKP, Khatry SK, Katz J, ShresthaSR, Kimbrough-Pradhan E, Leclerq SC, Pokhrel RP.Night blindness of pregnancy in rural Nepal -nutritional and health risks. Int J Epidemiol 1998;27: 231-7.
32. Sapin V, Alexandre MC, Chaïb S, Bournazeau JA, Sauvant P, Borel P, Jacquetin B, Grolier P, LémeryD, Dastugue B, Azaïs-braesco V. Effect of vitamin Astatus at the end of term pregnancy on the saturationof retinol binding protein with retinol. Am J Clin Nutr2000; 71: 537-43.
33. Giuliano AR, Neilson EM, Kelly BE, Canfield LM. Simultaneous quantitation and separation of carotenoids and retinol in human milk by high-performance liquid chromatography. Methods Enzimol1992; 213: 391-9.
34. Nierenberg DW, Nann SL. A method for determining concentrations of retinol, tocopherol, and five carotenoids in human plasma and tissue samples. Am JClin Nutr 1992; 56: 417-26.
35. Davis JG. Laboratory control of yogurt. Dairy Industries; 35(3): 139-44, 170.
36. Machlin LJ. (ed). Handbook of vitamins. Marcel Dekker, Inc. 1990: 1-57.
37. Torres EAFS, Okani ET, Roviello A, Guariero EH, Campos NC. Teor em vitamina A, de alguns alimentos distribuídos na cidade de Säo Paulo. Hig Aliment 1998;12(54): 58-61.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2007 Instituto Adolfo Lutz Journal