Naslov
Vitamin E in vegetable oils as determined by RP-HPLC with UV detection

Autori
Kenjerić, Daniela ; Bilić, Blanka ; Tomas, Ivan ; Cvijetić, Milica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
15th Ružička days, "TODAY SCIENCE - TOMMOROW INDUSTRY" / Šubarić, Drago - Osijek : Grafika Osijek, 2014

ISBN
978-953-7005-34-4

Skup
15th Ružička days, "TODAY SCIENCE - TOMMOROW INDUSTRY"

Mjesto i datum
Vukovar, Hrvatska, 11.09.2014. - 12.09.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
vegetable oils; HPLC; vitamin E; α-tocopherol; dietary intake

Sažetak
Vitamin E is the general term used to describe a group of eight natural isomers which along with vitamin A, D and K form the group of fat soluble vitamins. Vegetable oils are one of the most important dietary sources of vitamin E which, as antioxidant, prevents oil rancidity during storage thus prolonging its shelf-life. Among eight natural isomers belonging to this vitamin, α-tocopherol is the most active in vivo and the most represented in vegetable oils of green plants. Vitamin E presence in vegetable oils ranges from 1 mg/100g to 162 mg/100g, depending on the oil type, production process, freshness and storage conditions. The aim of this work was to determine concentrations of α-tocopherol in various edible vegetable oils. Rapid reverse-phase high-performance liquid chromatography method (RP- HPLC) with PDA detector developed by Gimeno et al. was used for determination. Fourteen edible vegetable oil types were analysed. Some of them, like sunflower and rapeseed oil, are widespread and commercially available while others have attracted scientific curiousity just recently and therefore data on their composition are scarche. Sunflower and chestnut oil had the highest amount of α-tocopherol, while amounts in linseed and chia oil were below the level of detection. Large differences in the content of α- tocopherol have been found between fresh oil samples and stored ones. This has been especially noted in sunflower oil.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA