Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning Foods

ABSTRACT Extruded weaning foods were produced using cowpea + corn + soybean + soybean oil (35:50:10:5, w/w) and cowpea + corn + peanut (42:43:15, w/w) by twin screw extrusion and fortified with vitamin premix. A direct solvent extraction method was used to assay fortified α‐tocopheryl acetate as the...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 1999-11, Vol.64 (6), p.968-972
Main Authors: Lee, J., Suknark, K., Kluvitse, Y., Phillips, R.D., Eitenmiller, R.R.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Corn
Food industries
Food science
Fundamental and applied biological sciences. Psychology
HPLC
Nuts
Oils & fats
Peas
Research and development. New food products, dietetic foods and beverages
retinyl palmitate
solvent extraction
Soybeans
tocopherols
Vitamin E
weaning foods
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:ABSTRACT Extruded weaning foods were produced using cowpea + corn + soybean + soybean oil (35:50:10:5, w/w) and cowpea + corn + peanut (42:43:15, w/w) by twin screw extrusion and fortified with vitamin premix. A direct solvent extraction method was used to assay fortified α‐tocopheryl acetate as the ester to differentiate it from the naturally occurring alcohol for accurate assessment of total vitamin E activity. The fortified retinyl palmitate was assayed from the same extraction and assayed as the more stable ester with the same LC conditions after changing the detection wavelengths. Using direct solvent extraction, analytical values of vitamin E homologs in extruded products were higher than those values from saponification.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb12261.x