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Literature DB >> 10905708

Rapid determination of vitamin E in vegetable oils by reversed-phase high-performance liquid chromatography.

E Gimeno¹, A I Castellote, R M Lamuela-Raventós, M C de la Torre, M C López-Sabater.

Abstract

A quick and direct method for measuring tocopherols (alpha, beta+gamma and delta) in vegetable oils has been developed using RP-HPLC with UV detection. Previous extraction of tocopherols is not required. The oil is diluted in hexane and an aliquot is mixed with ethanol containing an internal standard (alpha-tocopherol acetate). The chromatographic system consists of an ODS-2 column with a methanol-water mobile phase. Tocopherols are detected at 292 nm in less than 5 min after injection. The method is precise (RSD=2.69%) and has a high mean recovery (98.14%).

Entities: Chemical

Mesh：

Substances：
Plant Oils
Vitamin E

Year: 2000 PMID： 10905708 DOI： 10.1016/s0021-9673(00)00219-3

Source DB: PubMed Journal: J Chromatogr A ISSN： 0021-9673 Impact factor: 4.759

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Cited

15 in total

1. Rapid determination of alpha tocopherol in olive oil adulterated with sunflower oil by reversed phase high-performance liquid chromatography.

Authors: S M Bakre; D K Gadmale; R B Toche; V B Gaikwad
Journal: J Food Sci Technol Date: 2014-03-05 Impact factor: 2.701

2. Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties.

Authors: Madiha Dhibi; Manel Issaoui; Faten Brahmi; Beligh Mechri; Amira Mnari; Imed Cheraif; Fathia Skhiri; Noureddine Gazzah; Mohamed Hammami
Journal: J Food Sci Technol Date: 2012-03-07 Impact factor: 2.701

Review 3. Portable Devices for Measurement of Vitamin A Concentrations in Edible Oil: Field Readiness of Available Options.

Authors: Samantha L Huey; Jesse T Krisher; David Morgan; Penjani Mkambula; Balaji Srinivasan; Bryan M Gannon; Mduduzi N N Mbuya; Saurabh Mehta
Journal: ACS Omega Date: 2022-05-17

4. Extra virgin olive oil modulates brain docosahexaenoic acid level and oxidative damage caused by 2,4-Dichlorophenoxyacetic acid in rats.

Authors: Nakbi Amel; Tayeb Wafa; Dabbou Samia; Belaid Yousra; Chargui Issam; Imed Cheraif; Nebil Attia; Hammami Mohamed
Journal: J Food Sci Technol Date: 2016-01-05 Impact factor: 2.701

5. Dietary olive oil effect on antioxidant status and fatty acid profile in the erythrocyte of 2,4-D- exposed rats.

Authors: Amel Nakbi; Wafa Tayeb; Samia Dabbou; Manel Issaoui; Abir K Grissa; Nabil Attia; Mohamed Hammami
Journal: Lipids Health Dis Date: 2010-08-25 Impact factor: 3.876

6. Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats.

Authors: Amel Nakbi; Wafa Tayeb; Abir Grissa; Manel Issaoui; Samia Dabbou; Issam Chargui; Meriem Ellouz; Abdelhedi Miled; Mohamed Hammami
Journal: Nutr Metab (Lond) Date: 2010-10-29 Impact factor: 4.169

7. Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System.

Authors: Lorenzo Flori; Monica Macaluso; Isabella Taglieri; Chiara Sanmartin; Cristina Sgherri; Marinella De Leo; Valerio Ciccone; Sandra Donnini; Francesca Venturi; Luisa Pistelli; Alma Martelli; Vincenzo Calderone; Lara Testai; Angela Zinnai
Journal: Nutrients Date: 2020-05-27 Impact factor: 5.717