Preprint Article Version 1 This version not peer reviewed

Determination of Vitamin E in Cereal Products and Biscuits by GC-FID

Version 1 : Received: 13 September 2017 / Approved: 13 September 2017 / Online: 13 September 2017 (14:13:00 CEST)

How to cite: Pasias, I.N.; Kiriakou, I.K.; Papakonstantinou, L.; Proestos, C. Determination of Vitamin E in Cereal Products and Biscuits by GC-FID. Preprints 2017, 2017090052 (doi: 10.20944/preprints201709.0052.v1). Pasias, I.N.; Kiriakou, I.K.; Papakonstantinou, L.; Proestos, C. Determination of Vitamin E in Cereal Products and Biscuits by GC-FID. Preprints 2017, 2017090052 (doi: 10.20944/preprints201709.0052.v1).

Abstract

A rapid, precise, accurate and low cost method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits was developed. The uncertainty was calculated for the first time and the methods were performed in different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. 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 %daily value higher than 15%.

Subject Areas

Vitamin E; GC-FID; Uncertainty; Cereal products; Reference daily value; Health claim

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