Skip to main content
SpringerLink
Log in

Determination of vitamins E (α-, γ- and δ-tocopherol) and D (cholecalciferol and ergocalciferol) by liquid chromatography in milk, fruit juice and vegetable beverage

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Concentrations of fat-soluble vitamins in food products vary in relation to origin, preparation and/or storage of the products and this makes it hard to predict the exact concentration of these micronutrients in the processed product. In order to determine their content in new food matrixes is necessary to adapt and validate a routine method. A simple method for simultaneous extraction, identification and determination of α-, δ- and γ-tocopherol, ergocalciferol and cholecalciferol in different beverages was established. Saponification was performed with 15 mL of KOH in ethanol (50%, w/v) and BHT was added as antioxidant. The subsequent extraction was carried out with hexane. This was followed by a liquid chromatographic separation on a reversed-phase C18 (5 μm, 150 × 4.6 mm) column with acetonitrile-methanol (90:10, v/v) as the mobile phase. UV detection was sufficiently sensitive for the detection of all compounds at the same λ (265 nm). It was shown that the HPLC method provides baseline separation of all these compounds with good resolution values in 25 min. Recovery of analytes and reproducibility of HPLC proved to be good. Furthermore, the usefulness of this method was demonstrated by its successful application to the analysis of various beverages from different natural origins (milk, infant formula, orange juice, fruit juice with milk and vegetable beverage).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Andlauer W, Fürst P (2002) Food Res Int 35:171–176

    Article  Google Scholar 

  2. Bello J (2001) Arbor 168:1

    Article  Google Scholar 

  3. Mendiola JA, Marin FR, Señoráns FJ, Reglero G, Martín PJ, Cifuentes A, Ibáñez E (2008) J Chromatogr A 1188:234–241

    Article  CAS  Google Scholar 

  4. Schieber A, Marx M, Carle R (2002) Food Chem 76:357–362

    Article  CAS  Google Scholar 

  5. Charleaux JL (1996) Nutr Rev 54:109–114

    Article  Google Scholar 

  6. Escrivá A, Esteve MJ, Farré R, Frígola A (2002) J Chromatogr A 947:313–318

    Article  Google Scholar 

  7. Mattila P, Ronkainen R, Lehikoinen K, Piironen V (1999) J Food Comp Anal 12:153–160

    Article  CAS  Google Scholar 

  8. Cook R (2003) Globalization and fresh produce marketing; challenges and opportunities. In Mintel. Beverages, vol II

  9. Kolanowski W, Laufenberg G (2006) Eur Food Res Technol 222:472–477

    Article  CAS  Google Scholar 

  10. Brigelius-Flohé R, Kelly FJ, Salonen JT, Neuzil J, Zingg JM, Azzi A (2002) Am J Clin Nutr 76:703–716

    Google Scholar 

  11. Meglia GE, Jensen SK, Lauridsen C, Persson Waller K (2006) J Dairy Res 73:227–234

    Article  CAS  Google Scholar 

  12. Desay ID, Machlin LJ (1985) Vitamin E. In: Wiley (ed) Methods of vitamin assay. New York, pp 255–281

  13. Sies H, Stahl W (1995) Am J Clin Nutr 62:1315–1321

    Google Scholar 

  14. Di Mascio P, Murphy M, Sies H (1991) Am J Clin Nutr 53:194–200

    Google Scholar 

  15. Müller L, Theile K, Böhm V (2010) Mol Nutr Food Res 54:731–742

    Article  Google Scholar 

  16. Kaul N, Devaraj S, Jialal I (2001) Exp Biol Med 226:5–12

    CAS  Google Scholar 

  17. Ricciarelli R, Tasinato A, Clement S, Ozer NK, Boscoboinik D, Azzi A (1998) Biochem J 334:243–249

    CAS  Google Scholar 

  18. Scheider WL, Hershey LA, Vena JE, Holmlund T, Marshall JR, Freudenheim JL (1997) Mov Disord 12:190–196

    Article  CAS  Google Scholar 

  19. Stern PH (1980) Pharm Rev 32:47

    CAS  Google Scholar 

  20. BOE (Boletín Oficial del Estado) (2003) Real Decreto 1275/200, Madrid

  21. Eastell R, Riggs BL (1997) In: Feldman D, Glorieux FH, Pike JW (eds) Vitamin D. Academic Press, San Diego, pp 695–711

  22. A.O.A.C. International (1995) Official methods of analysis. In: Deutsch MJ (ed) Arlington, VA

  23. Blake CJ (2007) J AOAC Int 90:897–910

    CAS  Google Scholar 

  24. Esteve MJ, Frígola A (2010) In: Research Signpost MP San Andrés. In: Vera S, Torre M (ed) Recent advances in vitamin analysis. Kerala, pp 93–124

  25. Kuhn M, Nakib S, De Bandt JP, Cynober L, Loï C (2008) J Chromatogr A 1205:186–190

    Article  CAS  Google Scholar 

  26. López-Cervantes J, Sánchez-Machado DI, Ríos-Vázquez NJ (2006) J Chromatogr A 1105:135–139

    Article  Google Scholar 

  27. Ball GFM (1996) In: Nollet ML, Dekker M (ed) Handbook of food analysis. New York, pp 601–647

  28. Romeu-Nadal M, Morera-Pons S, Castellote AI, López-Sabater MC (2006) J Chromatogr A 1114:132–137

    Article  CAS  Google Scholar 

  29. Jinno K, Lin Y (1995) Chromatographia 41:311–317

    Article  CAS  Google Scholar 

  30. Hart DJ, Scott KJ (1995) Food Chem 54:101–111

    Article  CAS  Google Scholar 

  31. Eitenmiller RR, Landen WO (1999) In: Vitamin analysis for the health and food sciences. CRC Press LLC, Boca Ratón, pp 411–466

  32. Valls F, Fernandez-Muino M, Checa M, Sancho Ortiz M (2007) Eur Food Res Technol A 226(5):181–185

    Google Scholar 

  33. Thompson JN, Hatina G, Maxwell WB (1982) J Assoc Offic Anal Chem 65:624–631

    CAS  Google Scholar 

  34. Kazmi SA, Vieth R, Rousseau D (2007) Int Dairy J 17:753–759

    Article  CAS  Google Scholar 

  35. O’Keefe SF, Murphy PA (1988) J Chromatogr A 445:305–309

    Article  Google Scholar 

  36. Ye L, Eitenmiller R (2004) In: Nollet ML (ed) Handbook of food analysis: physical characterization and nutrient analysis, pp 431–485

  37. Commission Directive 1999/21/CE of 30 Dec 2006 on infant formula and follow-up formulae, No. L401, 26 Dec 2006

  38. Moltó-Puigmartí C, Castellote AI, López-Sabater MC (2009) J Chromatogr A 1216:4388–4394

    Article  Google Scholar 

  39. de Jong N, Adam SGM, de Groot LCPGM, de Graaf C (2000) Int J Food Sci Nutr 51:247–257

    Article  Google Scholar 

  40. Czauderna M, Kowalczyk J (2007) J Chromatogr B 858:8–12

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This study was carried out with funds from the Spanish Ministry of Science and Technology and European Regional Development Funds (AGL2010-22206-C02-01).

Author information

Authors and Affiliations

  1. Área de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100, Burjassot, (Valencia), Spain

    Francisco J. Barba, María J. Esteve & Ana Frígola

Authors
  1. Francisco J. Barba
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. María J. Esteve
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ana Frígola
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ana Frígola.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Barba, F.J., Esteve, M.J. & Frígola, A. Determination of vitamins E (α-, γ- and δ-tocopherol) and D (cholecalciferol and ergocalciferol) by liquid chromatography in milk, fruit juice and vegetable beverage. Eur Food Res Technol 232, 829–836 (2011). https://doi.org/10.1007/s00217-011-1450-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-011-1450-8

Keywords

Search

Navigation