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Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and β‐Carotene of Reduced‐Fat Mayonnaise
Author(s) -
Ye L.,
Landen W.O.,
Eitenmiller R.R.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb15585.x
Subject(s) - saponification , chromatography , chemistry , extraction (chemistry) , tocopherol , carotene , fat soluble vitamin , vitamin e , vitamin , high performance liquid chromatography , olive oil , food science , biochemistry , antioxidant
A simple, rapid procedure using direct solvent extraction and liquid chromatography was developed for the simultaneous determination and identification of α ‐tocopheryl acetate, β ‐carotene and tocopherols in reduced‐fat mayonnaise. The method used a zero‐control reference material (ZRM) (made in‐house from olive oil and eggs) for accuracy determination. The vitamins and β ‐carotene were quantified by fluorescence and photodiode array detectors, respectively. The overall % recoveries (mean±S.D.)(n=5) for β ‐carotene, α ‐tocopheryl acetate, α ‐tocopherol, γ ‐tocopherol and δ ‐tocopherol were 101.4±1.4, 99.0±4.2, 102.0±3.6, 101.3±4.4 and 101.9±6.2, respectively. The method differentiates between natural and synthetic forms of vitamin E for accurate assessment of vitamin E biological activity. Comparative assays were performed using both direct solvent extraction and saponification.