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

Gimeno, E; Castellote, Ana I.; Lamuela-Raventós, Rosa M.; Torre, M.; López-Sabater, M. Carmen

doi:10.1016/s0021-9673(00)00219-3

Cited by 176 publications

(138 citation statements)

References 17 publications

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“…Tocopherols content Tocopherols were measured by the method reported by Gimeno et al (2000). 200 μl of diluted oil in hexane (1:10) was transferred to a screw capped tube, where 600 μl of methanol and 200 μl of the internal standard solution (α-tocopherol acetate) were added.…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2012

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Numerous studies have focused on trans fatty acids (TFA) technologically produced by partial hydrogenation of oils. However, TFA can also be present in fresh oils. For this reason, cis fatty acid (CFA), TFA and conjugated linoleic acid (CLA) of fresh and heated Aleppo pine seed oil (APSO) at frying temperature (180°C) were evaluated and correlated with the antioxidant characteristics. Results showed that fresh APSO had a low oleic/linoleic ratio O/L (0.4). Total TFA in fresh APSO reached 1%. The predominant TFA was 18:2 n-6 (t9, t12) in both fresh and heated APSO. Individual TFA increased with significant differences (p<0.05) with heating time. CLA occurred after 4 h and significantly increased (p<0.05) accounting 10% of total TFA after 10 h. Total TFA are negatively correlated with α-tocopherol, γ-tocopherol (p<0.05) and carotenoïds (p< 0.01) and positively correlated with remaining DPPH. Oil stability index (OSI) showed significant negative correlation with TFA (r0−0.925; p00.008). A principal component analysis (PCA) showed a clear discrimination between fresh and heated oils. Temperature, heating time, unsaturation degree and antioxidants are combined factors which significantly affect the isomerization rate and nutritional quality of APSO.

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Section: Methodsmentioning

confidence: 99%

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

et al. 2012

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“…Measurements were carried out with a fluorescent detector (excitation wavelength of 295 nm, emission wavelength of 330 nm). Tocopherol and retinol concentrations were calculated based on peak areas using external standards (SIGMA-ALDRICH: (±)-α-Tocopherol, Retinol Vitamin-A-alcohol) (Koprivnjak et al, 1996;Gimeno et al, 2000).…”

Section: Determination Of Chemical Compositionmentioning

confidence: 99%

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Skiepko

Chwastowska-Siwiecka

Kondratowicz

et al. 2016

Rev. Bras. Cienc. Avic.

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The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products.

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“…mentioning the determination of tocopherols by RP-HPLC, 3,12,[17][18][19][20] NP-HPLC is generally preferred 4,11,[13][14][15][21][22][23][24] because RP systems do not completely resolve β and γ isomers. 2,3,[23][24][25] Besides, NP-HPLC has the advantage of allowing the use of organic solvents, thus achieving higher lipid solubility and higher loading capacity.…”

Section: Optimization Of Chromatographic Conditionsmentioning

confidence: 99%

Simultaneous Determination of Tocopherols and Tocotrienols in Hazelnuts by a Normal Phase Liquid Chromatographic Method

et al. 2005

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Vitamin E is a term frequently used to designate a family of related compounds, namely tocopherols and tocotrienols, which share a common structure with a chromanol head and an isoprenic side chain. [1][2][3] Tocotrienols are distinguished from tocopherols by the presence of three unsaturations in the isoprenic side chain. They both have four naturally occurring forms (α-, β-, γ-and δ-) that differ in the number and position of methyl groups attached to the chromanol head. 1,3,4 The biological activities of these compounds are mainly attributed to their antioxidant activity in inhibiting lipid peroxidation in biological membranes. [4][5][6] In the past, α-tocopherol was the most studied vitamer; it was reported to exhibit the highest biological activity. Several methods were developed exclusively for the determination of this compound. However, many studies focusing on the health effects of the other vitamin E isoforms have been recently published. [5][6][7][8] Due to the structural similarity of these compounds and because of the large variation in their biological activities, it is of major interest to develop analytical techniques that allow the quantification of the individual vitamers, instead of the evaluation of the global content of vitamin E or the quantification of the single isomer α-tocopherol. Besides, the generated profile is more or less characteristic of each food product, and consequently, may be useful in the assessment of the identity and quality of vegetable oils, 9,10 a food matrix are usually present. Vegetable oils are probably the main dietary source of vitamin E, with nuts, cereals, green vegetables, and fruits being other valuable sources. 2 In what concerns hazelnuts, bibliographic data generally refer only to α-tocopherol content, with the exception of the data reported from Alasalvar et al., 11 who quantified the four tocopherol isomers, and the data from Delgado-Zamarreño et al. 12 who quantified α and (β + γ) tocopherols. As far as we know, there are few data concerning the simultaneous analysis of tocopherols and tocotrienols in foodstuffs, 4,[13][14][15] and no such reports on hazelnuts. Owing to the nuts' richness in vitamin E, and since hazelnuts are widely used as raw material in a large range of products, 16 the objective of this work was to optimize and validate a simple and fast NP-HPLC analytical method for the simultaneous quantification of tocopherols and tocotrienols in hazelnuts. Experimental Standards and reagentsTocopherols and tocotrienols (both α, β, γ and δ) were purchased from Calbiochem (La Jolla, CA, USA). 2-Methyl-2-(4,8,12-trimethyltridecyl)chroman-6-ol (tocol) (Matreya Inc., PA, USA) was used as internal standard (IS). Butylated hydroxytoluene (BHT) was obtained from Aldrich (Madrid, Spain), hexane was of HPLC grade from Merck (Darmstad, Germany) and 1,4-dioxane was from Fluka (Madrid, Spain). All other reagents were of analytical grade. Standards' preparationAll solutions were prepared in a dark room with subdued red light. Individual stock solutions (∼5 mg...

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

Cited by 176 publications

References 17 publications

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

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

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Simultaneous Determination of Tocopherols and Tocotrienols in Hazelnuts by a Normal Phase Liquid Chromatographic Method

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