A Miniaturized Sample Preparation Method for the Determination of Vitamins A and E in Food Products

Abstract

A new analytical approach to the simultaneous identification and quantification of vitamins A and E in three representative matrices (Parmesan, spinach, and almonds) was developed. The analyses were based on high-performance liquid chromatography with UV-VIS/DAD detection. The procedure was optimized by a significant reduction in the weight of the tested products and quantities of reagents added during the saponification and extraction stages. A full method validation study was performed for retinol at two concentration levels (LOQ and 200 × LOQ), which showed satisfactory results, with recoveries ranging from 98.8 to 110.1%, and an average CV of 8.9%. Linearity was tested in the range of 1–500 µg/mL and showed the coefficient of determination R2 = 0.999. The satisfactory recovery and precision parameters were achieved for α-tocopherol (LOQ and 500 × LOQ) in the range of 70.6–143.2%, with a mean CV equal to 6.5%. The observed linearity for this analyte in the concentration range of 1.06–532.0 µg/mL was R2 = 0.999. The average extended uncertainties were estimated, using a top–down approach of 15.9% and 17.6% for vitamin E and A, respectively. Finally, the method was successfully applied to determine vitamins in 15 commercial samples.

Evaluating bio-physicochemical properties of raw powder prepared from whole larvae containing liquid silk of the domestic silkworm

“…Sodium, potassium, iron, and calcium contents were measured using an atomic absorption spectrophotometer (AA-6200; Shimadzu Corporation, Tokyo, Japan). The content of each α-tocopherol and β-carotene was determined by measuring the sample solution prepared using the direct saponification method through high-performance liquid chromatography ( 31 ).…”

Insights into Analytical Precision: Understanding the Factors Influencing Accurate Vitamin A Determination in Various Samples

“…Envisioning the future, interdisciplinary collaboration and technological advancements will serve as the foundation for achieving unparalleled precision in vitamin A determination [109,129,130]. Recognizing the multifaceted nature of the challenges at hand, interdisciplinary collaboration, including experts from nutrition science, analytical chemistry, and bioinformatics, presents an opportunity to develop a holistic approach to understanding vitamin A analysis [131][132][133]. By creating a collaborative ecosystem that facilitates the exchange of knowledge and methodologies, comprehensive frameworks for accurate determination can be synthesized.…”

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

“…The oxidative stability of milk and its derivatives derives from the balance among antioxidant and pro-oxidant factors. Among the compounds implicated in antioxidant processes are vitamin A and vitamin E. These are fat-soluble molecules capable of preventing oxidative damage caused by free radicals, the latter being highly unstable, and reactive chemical species capable of significantly contributing to the pathogenesis of numerous chronic and degenerative dysfunctions, such as inflammation, atherosclerosis, cardiac damage, ischemia, diabetes mellitus and cancer [9]. In particular, α-tocopherol can be considered one of the most important and powerful fat-soluble antioxidants present in the membrane of milk fat globules.…”