Cereal Chem. 77(2):159-16

Full-text article: Publication no. C-2000-0211-01R

Stability and Dietary Contribution of Vitamin E Added to Bread. G. S. Ranhotra (1,2), J. A. Gelroth (1), and B. M. Okot-Kotber (3). (1) American Institute of Baking, Manhattan, KS. (2) Corresponding author. E-mail: <granhotra@aibonline.org>. Phone: 785-537-4750. Fax: 785-537-1493. (3) Kansas State University, Manhattan, KS. Cereal Chem. 77(2):159-162. Accepted December 3, 1999. Copyright 2000 American Association of Cereal Chemists, Inc.

Daily intake levels of vitamin E in the range of 200-800 IU are now recommended for its antioxidant effect. However, only vitamin E supplements or fortified foods may provide these high intake levels. As a fortified food, breads were prepared containing 200, 400, 800, or 1,600 IU of added vitamin E (dl-alpha-tocopheryl acetate) per pound loaf. These levels of fortification exerted no adverse effects on bread quality. However, only about two-thirds of the added vitamin E was retained (recovered) in the breads, with retention values showing no further significant change during the seven-day shelf-life of the product. In fresh breads, vitamin E retention values were nearly the same (range 66.3-68.5%, average 67.2%) at all levels of vitamin E tested; this may hold true for levels not tested. Factoring in an average retention value of 67.2%, and actual potency (81.8%) of the vitamin E source used, a 50-g serving of bread fortified with 1,600 IU of vitamin E per loaf would provide nearly one-fourth of a suggested daily intake of 400 IU.