Riboflavin, α-tocopherol and retinol retention in milk after microwave heating

Abstract

The effect of microwave heating during 2-4 min on the riboflavin, alpha-tocopherol and retinol content of milk, with three different fat levels, was studied by HPLC. The riboflavin content was not significantly modified by this treatment. Heating during 2 min did not modify the alpha-tocopherol content of whole milk, but in the case of low fat milk, the alpha-tocopherol content significantly decreased. The effect on the retinol content was less pronounced but still significant (P < 0.05). Further heating (up to 4 min) did not modify the vitamin content in any case.