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Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as “superfoods”. The...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5789266/ https://www.ncbi.nlm.nih.gov/pubmed/29301245 http://dx.doi.org/10.3390/foods7010003 |
| Sumario: | A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. The accuracy and precision were estimated using the certified reference material FAPAS T10112QC, and the determined values were in good accordance with the certified values. The health claims according to the daily reference values for vitamin E were calculated, and the results proved that the majority of the samples examined showed a percentage daily value higher than 15%. |
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