Simultaneous quantification of Vitamins A, D3 and E in fortified infant formulae by liquid chromatography–mass spectrometry

Heudi, Olivier; Trisconi, Marie-José; Blake, C.

doi:10.1016/j.chroma.2003.09.062

Cited by 110 publications

(68 citation statements)

References 26 publications

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“…Vitamin A, D and E, have important functions of the human and animal body such as vision (Vitamin A), calcium absorption (Vitamin D) and antioxidant (Vitamin E) (Heudi et al, 2004;Mendoza ea al., 2003).…”

Section: Introductionmentioning

confidence: 99%

Pharmacokinetic Characterization of Nano-emulsion Vitamin A, D and E (LaVita) in Rats

Lee¹,

Kwon²,

Kim³

et al. 2011

Korean Journal of Environmental Agriculture

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BACKGROUND:Bioavailability enhancement by solubilization of lipophilic drugs in nano-emulsion has been reported and it may be useful in pharmaceutical and nutraceutical products. This study was performed to compare in vivo bioavailability of nano-emulsion formulation with that of the general product as control. METHODS AND RESULTS:The pharmacokinetics assessment of Vitamin A, D and E complex of nanoemulsion formulation (LaVita), in comparison to the general product, was performed in the male rat plasma by a single oral dose at 20 mL/kg body weight (n=3/group). For nano-emulsion formulation (LaVita), C max of vitamin A and E in plasma were much higher and the area under the curve (AUC) of vitamin A, D and E were 14-63% higher, and the half-life of vitamin E was 2-fold longer than the general product. According to statistical analysis, each C max of vitamin A, D & E was significantly higher (p<0.01, 0.05 and 0.01, respectively) than that of general product. Half-life of vitamin A was significantly higher (p<0.01) and AUC of vitamin A and D were also significantly higher than the general product. CONCLUSION(s): Considering significant increment of C max and AUC, LaVita made of nano-emulsion could be more effective the absorption rate and extent for bioavailability of vitamin A, D & E than those of general product.

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Section: Introductionmentioning

confidence: 99%

Pharmacokinetic Characterization of Nano-emulsion Vitamin A, D and E (LaVita) in Rats

Lee¹,

Kwon²,

Kim³

et al. 2011

Korean Journal of Environmental Agriculture

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“…In the saponification step, previous studies mainly have focused on the effect of varied temperature and time with the most confirming 70-85°C and 25 to 30 min conditions (8)(9)(10)(11)(12).…”

Section: Discussionmentioning

confidence: 99%

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

et al. 2018

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A B S T R A C TBackground and Objectives: : Vitamin D 3 measurement in food and fortified food matrixes is usually interrupted by several variables. This study aimed to elaborate a specific vitamin D 3 quantification method for fortified Taftoon bread considering different influential variables in each step of measurement. Materials and Methods:Dough was fortified with (4μg/100g) and the standard protocol No.13579 was followed with some modification in the extraction and determination steps.Results: Addition of ethanol before adding potassium hydroxide and heating up the samples in tight containers in saponification step ceased clumping the extracts and helps it's homogeneity. In extraction, distilled water addition following extraction with diethyl ether and Petroleum ether, adding ethanol at each step of washing and using SPE column result in an appropriate experimental extract. In the chromatography step, mobile phase substitution from methanol to 5:95 water, methanol mixture provided the method with more differentiation power. Using the above condition, commercial vitamin D 3 was recovered from fortified Taftoon dough with 82-100% recovery and recovery of spiked vitamin D 2 from dough and bread were ranged as 94 and 86.5%, respectively, Limit Of Detection(LOD) and Limit Of Quantification(LOQ) of the method were 0.04 and 0.1mg L -1 respectively, which equaled 5μg/Kg and 10μg/Kg. True retention for the added commercial vitamin D 3 in Taftoon bread was obtained as 83.4% which increased to 92% after six months storage in freezer. Conclusions:Results of this study can be used to specify a protocol for vitamin D 3 measurement in fortified bread samples. Modified experiment which is projected in this study would specify the general protocol of vitamin D 3 measurement that was previously proposed in the national standard of Iran for developing a new and practical national standard document.

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“…For the extraction of tocopherols, a modified method described by Heudi et al (2004) was used. 5 mL of 96% (v/v) ethanol was added to 0.5 g of powdered leaf tissue.…”

Section: Vitamin C Determinationmentioning

confidence: 99%

Distribution pattern of antioxidants in white cabbage heads (Brassica oleracea L. var. capitata f. alba)

et al. 2011

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The aim of this paper has been to investigate the occurrence of health-promoting antioxidants, such as vitamins C and E as well as antioxidative enzymes, e.g. superoxide dismutase, catalase and peroxidase in different parts of the cabbage head (the outer one green leaves, the central leaf layer and the inner layer young, etiolated leaves). Vitamin C content in both the central (209 mg/dm 3 ) and inner (202 mg/dm 3 ) layers of cabbage heads was higher in comparison to the outer one (163 mg/dm 3 ), while vitamin E content (a-tocopherol) in the outer layer (4 lg/g FW) was higher by about 26 and 34% in comparison to the central and inner layers, respectively. The cooperation between vitamins and enzymatic antioxidants led to the highest H 2 O 2 level in the outer layer, while the O 2 Á-level was the highest in the inner part of the cabbage head. We conclude that leaf layers in cabbage heads reflect the different potential of bioactive compounds accumulation, related to the stage of tissue development, as well as tissue-specific stress response.

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Simultaneous quantification of Vitamins A, D3 and E in fortified infant formulae by liquid chromatography–mass spectrometry

Cited by 110 publications

References 26 publications

Pharmacokinetic Characterization of Nano-emulsion Vitamin A, D and E (LaVita) in Rats

Pharmacokinetic Characterization of Nano-emulsion Vitamin A, D and E (LaVita) in Rats

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

Distribution pattern of antioxidants in white cabbage heads (Brassica oleracea L. var. capitata f. alba)

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