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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...

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Autores principales: Pasias, Ioannis N., Kiriakou, Ioannis K., Papakonstantinou, Lila, Proestos, Charalampos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
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
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author Pasias, Ioannis N.
Kiriakou, Ioannis K.
Papakonstantinou, Lila
Proestos, Charalampos
author_facet Pasias, Ioannis N.
Kiriakou, Ioannis K.
Papakonstantinou, Lila
Proestos, Charalampos
author_sort Pasias, Ioannis N.
collection PubMed
description 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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spelling pubmed-57892662018-02-02 Determination of Vitamin E in Cereal Products and Biscuits by GC-FID Pasias, Ioannis N. Kiriakou, Ioannis K. Papakonstantinou, Lila Proestos, Charalampos Foods Article 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%. MDPI 2018-01-01 /pmc/articles/PMC5789266/ /pubmed/29301245 http://dx.doi.org/10.3390/foods7010003 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pasias, Ioannis N.
Kiriakou, Ioannis K.
Papakonstantinou, Lila
Proestos, Charalampos
Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
title Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
title_full Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
title_fullStr Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
title_full_unstemmed Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
title_short Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
title_sort determination of vitamin e in cereal products and biscuits by gc-fid
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5789266/
https://www.ncbi.nlm.nih.gov/pubmed/29301245
http://dx.doi.org/10.3390/foods7010003
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