Determination of vitamin E in margarines and edible oils using square wave anodic stripping voltammetry with a glassy carbon paste electrode

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F17%3A39910443" target="_blank" >RIV/00216275:25310/17:39910443 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.foodchem.2017.02.068" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2017.02.068</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2017.02.068" target="_blank" >10.1016/j.foodchem.2017.02.068</a>

Result language

angličtina

Original language name

Determination of vitamin E in margarines and edible oils using square wave anodic stripping voltammetry with a glassy carbon paste electrode

Original language description

A new electroanalytical method for determination of vitamin E in the form of the total content of tocopherols present in margarines and edible oils has been developed. The method is based on extraction of these biologically active compounds into silicone oil, acting as lipophilic binder of glassy carbon paste electrode, with subsequent electrochemical detection by square wave anodic stripping voltammetry (SWASV) in 0.1 M HNO3. The values of vitamin E contents were expressed as mass equivalent of alpha-tocopherol known as the most active form of this lipophilic vitamin. The linear ranges for alpha-tocopherol determination were 5 x 10(-7)-4 x 10(-5) and 5 x 10(-8)-1 x 10(-5) mol L-1 with the detection limits of 1 x 10(-7) and 3.3 x 10(-9) mol L-1 for 5 and 15 min accumulation, respectively. The results have shown that SWASV with extraction step is very sensitive method for the determination of vitamin E, being comparable to reversed-phase high performance liquid chromatography chosen as reference method.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

229

Issue of the periodical within the volume

August

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

621-627

UT code for WoS article

000400033000079

EID of the result in the Scopus database

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