Thermal Stability of Vitamin E in Barley

Abstract

The effect of heating on the stability of vitamin E in milled barley was investigated. Destruction of vitamin E was time and temperature dependent. Maximum destruction occurred after heating for 24 h at 120°C, when the vitamin E content of the barley was reduced to % of the initial value of 80.6 mg vitamin E/kg. At room temperature, the vitamin E content of barley decreased 5% per week. The isomer composition of the vitamin E remained unchanged at temperatures 90°C and below, while at 105° and 120°C the relative content of a-tocotrienol increased at the expense of other isomers. Therefore, a-tocotrienol appeared to be more resistant to heating than the other isomers. Milling and heating provided a nontoxic and economical means for producing a vitamin E deficient feed in large amounts.

Key Words:

• Vitamin E
• isomers
• barley
• thermal stability