HPLC Determination of Vitamin E in Fortified Foods

Abstract

Vitamin E is a generic name for at least eight tocol derivatives, four tocopherols and four tocotrienols (α-, β-, γ-, and δ-), which are naturally present in the free form. Free tocopherols, obtained from refining of vegetable oils and synthetic α- tocopherol, are added to foods to serve as antioxidants and, when added to provide a vitamin E value, α-tocopherol esters (acetate, succinate, and nicotinate) can also be used. Tocol derivatives can be analyzed by a wide range of high-performance liquid chromatographic (HPLC) methods utilizing normal- and reversed-phase columns and different detectors (UV, fluorescence, electrochemical, and mass spectrometric). The choice of analytical method depends on the nature of the fortificant and the sample matrix.

Keywords

Detector; High-performance liquid chromatography; Tocopherol; Tocotrienol; Vitamin E

Published in

Title: Fortified Foods with Vitamins : Analytical Concepts to Assure Better and Safer Products
Publisher: Wiley

SLU Authors

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Jastrebova, Jelena

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1002/9783527634156.ch16
• ISBN: 9783527330782
• eISBN: 9783527634156

Permanent link to this page (URI)

https://res.slu.se/id/publ/132311