Vitamin Analysis for the Health and Food Sciences

New insights regarding tocopherols in Arabica and Robusta species coffee beans: RP-UPLC-ESI/MSn and NP-HPLC/FLD study

“…We are of an opinion that the lack of g-T in samples analyzed by Alves et al (2009) might be due to the maceration extraction at a temperature of 4 8C in n-hexane instead of a mixture of n-hexane:ethyl acetate (9:1), which was used by those authors. The addition of 10% (v/v) ethyl acetate to n-hexane during tocopherols extraction significantly improves recovery rates of b-, g-and d-T (Eitenmiller et al, 2007).…”

“…In the presented studies, we applied the saponification assay, which according to Ryynä nen et al (2004) ensures a higher recovery rate of tocopherols than the other extraction methods. Additionally, a mixture of solvents n-hexane:ethyl acetate (9:1, v/v) was used for extraction, which, according to Eitenmiller et al (2007) improves the recovery of tocopherols, especially the b-T, g-T and d-T.…”

Effect of Type of Heat Treatment of Breastmilk on Folate Content and Pattern

“…35 Hence, the folate pattern in human milk is of interest to evaluate folate retention during heat treatment and ensure an appropriate folate supply for the preterm infant. HPLC analysis allowed for direct quantitation of individual folate vitamers, confirming previous results obtained by differential microbiological assay showing 5-CH 3 -H 4 folate to be the predominant vitamer in breastmilk.…”

Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans

“…613424, Calbiochem) were prepared as described by Lee, Landen, Phillips, and Eitenmiller (1998). Extinction coefficients of the T homologues, first published by Scott (1978) and as presented by Eitenmiller, Ye, and Landen (2008), were used to establish the percent purity. After purity determination, stock solutions of the standards were prepared at concentrations of 1.98, 2.07, 2.01, and 2.26 mg/mL for α-, β-, γ-and δ-T, respectively.…”