Abstract
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%.
Highlights
Vitamin E is a fat-soluble vitamin found in many foodstuffs, such as cereals, eggs, olive oils, and vegetables
The respective methods, Limit of Detection (LOD) and Limit of Quantification (LOQ), were found to give values equal to 0.34 and 1.0 mg/kg. These values were 2 or 3 times higher compared to values given by other chromatographic techniques, such as High Performance Liquid chromatography-Fluorescence detection (HPLC-FLD), and they were much higher than that given by Ultra Performance Liquid chromatography-electrospray ionization-tandem mass spectrometry
The method presented in this application can be used for the determination of vitamin E in cereal and biscuit products by Gas Chromatography coupled to Flame ionization Detection (GC-FID)
Summary
Vitamin E is a fat-soluble vitamin found in many foodstuffs, such as cereals, eggs, olive oils, and vegetables. Vitamin E occurs in many different forms (α-, β-, γ- and δ-tocopherols and α-, β-, γand δ-tocotrienols) and has many health benefits; it is mostly used for treating and preventing heart diseases [1,2]. It is a well-known antioxidant, preventing different types of cancer, such as lung and oral cancer and others. To decide whether a food has a significant amount of vitamin E, it must contain 15% of the reference dose per 100 g, or 1.8 mg per 100 g [3]. The claim suggests that “vitamin E contributes to the protection of cells from oxidative stress” and can only be used for food that is at least a source of vitamin E
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