A Fast and Simple Method for Determination of Vitamin E in Infant Formula by Dispersive Liquid-Liquid Microextraction Combined with HPLC-UV

Sadrykia, Fatemeh; Shayanfar, Ali; Valizadeh, Hadi; Nemati, Mahboob

doi:10.1007/s12161-018-1331-x

Cited by 15 publications

(5 citation statements)

References 53 publications

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“…Recently, several research groups have demonstrated that the drawbacks of using the traditional saponification method could be overcome by coupling saponification with dispersive liquid–liquid microextraction (DLLME) in lieu of traditional liquid–liquid extraction (LLE). DLLME is a new technique that is coupled with saponification to enhance reliability and extractability (Sadrykia et al., 2019; Xie et al., 2016). DLLME is a miniaturized form of LLE.…”

Section: Methods For Vitamin E Analysismentioning

confidence: 99%

Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects

Zaaboul

Liu

2022

Comp Rev Food Sci Food Safe

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Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and four tocotrienols, namely, α‐, β‐, γ, and δ‐tocotrienols. Vitamin E isomers are well‐known for their antioxidant activity, gene‐regulation effects, and anti‐inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant‐based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home‐cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.

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Section: Methods For Vitamin E Analysismentioning

confidence: 99%

Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects

Zaaboul

Liu

2022

Comp Rev Food Sci Food Safe

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“…Benefits for DLLME compared with the saponification operation and liquid-liquid extraction are reduced consumption of organic solvents, and the proposed method is simple and quick to estimate vitamin E in children's milk. The developed method was applied for the analysis of vitamin E within the milk of children in the market, which showed significant differences between the named content and the obtained content of the samples [8]. In 2013 [9], a sensitive and rapid separation method using high-performance liquid chromatography on a homogeneous column evolved for the quantification of vitamin E (acetate) in nutritional supplements from commercial samples.…”

Section: 1-utilizing Chromatography Techniquesmentioning

confidence: 99%

Review: - Determination of vitamin E concentration in different samples

Mezaal

Mohammed

Sadiq

2023

IHJPAS

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Vitamins are a type of essential and important nutrient in the human body. It also plays an essential role in the health and protection of the human body. They share physiological functions with many chemicals, and their deficiency or increase endangers human health. Therefore, it is required to evolve and use modern methods to estimate the concentration of vitamins, even if their concentration is very low, and these include the vitamin E group tocopherols, tocotrienols, isomers, esters, and derivatives. They disagree not in their ability as anti-cancer agents but rather in their physiological as well as chemical relations, unlike vitamin A and vitamin D. The richest source of vitamin E is vegetable oil. Vitamin E, classified as a vitamin, dissolves in fat. It is pointed out in different types of foods involving vegetable oils, meat, eggs, cereals, and poultry, in addition to fruits. Some of the vital signs and symptoms of a vitamin E deficiency include neurological defects such as dysfunction of the brain, nerves, spinal cord, and muscles; muscle pain and weakness; muscle deterioration, including cardiomyopathy or weak heart muscle; low birth weight; difficulty moving the eyes up and down; poor vision at night; loss or lack of sense of vibration; and a feeling of numbness or tingling.

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“…Moreover, a study for the analysis of vitamin E in infant formula by DLLME combined with HPLC-UV has also been developed. 29 The advantages of DLLME are simplicity of operation, short extraction time, low cost and high enrichment factors. 30 In addition, surface water matrices have little effect on DLLME and for seawater samples, the salt in the sample leads to increased ionic strength enhancing the extraction efficiency.…”

Section: Introductionmentioning

confidence: 99%