APPLICATION OF HPLC METHOD FOR A RAPID DETERMINATION OF
- VernacularTitle: None
- Author:
Bayanmunkh ALTANGEREL
1
;
Daniela KRAMAROVA
Author Information
1. Drug Research Institute of “Monos” group
- Publication Type:Journal Article
- Keywords:
vitamin E;
HPLC;
cereal
- From:
Mongolian Pharmacy and Pharmacology
2015;7(2):3-5
- CountryMongolia
- Language:English
-
Abstract:
Background In the present work, a reverse – phase high –performance liquid chromatographic procedure has been developed for the determination of vitamin E in cereals. The sample treatment was done by Sohhlet extraction procedure with a water bath. Afterwards, vitamin E was analyzed by HPLC on a Discovery C 18 (250 x 4.6 mm, 5 mm) analytical column, using a solution of methanol: water (95:5, v/v) as mobile phase. The UV-Vis detection of vitamin was made at 210 nm for all samples and fl ow rate was adjusted at 0.8 ml.min-1. Among grain-cereal products, average content of vitamin E were determined in kamut, špaldove kernotto and špalda loupana, namely 1.19, 1.19 and 1.30 mg.100g-1. Keywords: vitamin E, HPLC, cereal INTRODUCTION Vitamin E is a fat soluble vitamin, being well presented in vegetables, fruits, seeds, nuts (Bramley et al., 2000). Cereals are one of the important sources of lipids as well as a good source of vitamin E. Several studies have been investigated that presences of numerous antioxidant compounds in two specifi c food groups, the carotenoids and the vitamin E contributes signifi cantly in disease prevention ( Palozza & Krinsky, 1992, Halliwell et al.,1995, Andlauer & Fürst, 1998 ). Biological activities of vitamin E vitamers generally believed to its antioxidant action by tocopherols. Specially, α-tocopherol has been labeled as most effi cient antioxidant for lipid peroxidation in biological membranes (Traber & Atkinson, 2007). Vitamin E is not synthesized within a human body, and must be supplied in the diet. More data on vitamin E contents in cereals and other foodstuffs are needed, however, since they have been investigated with modern, reliable analytical methods in a few studies (Panfi li, 2003, Sundl et al., 2007). Due to the reason many researche have been performed to develop a simple and sensitive determination method for vitamin E and other fat soluble vitamins in foods. Several HPLC methods for determination of vitamin E are described in the literature, as well as methods its vitamers simultaneous determination (Lang et al., 1992, Luque-Garcia, 2001, Escriva´ et al., 2002). The aim of this study was to develop a normal phase HPLC method for a fast and reliable determination of vitamin E of cereals. Therefore, it was to investigate the precision of calculatedvitamin E content of cereals. MATERIAL AND METHODS Chemicals. D, L-α-tocoferol and - were from Fluka (Sigma-Aldrich Co, Germany). Methanol (purity: 99.8%) was obtained from Sigma-Aldrich (Germany). All other reagents were analytical grade and were purchased from Petr Lukes (Uhersky Brod, Czech Republic). Samples. For this analysis were chosen following cereals grown in organic farming: Kamut, Špaldove kernotto, Grünkern and Špalda loupaná. Individual samples were delivered directly by the manufacturer PRO-BIO, Ltd., (Staré Město Sněžníkem, Czech Republic). Cereals products stored in the original container in a dark place at room temperature and not more than 4 months after packing.
