Quantitative determination and preparation of Vitamin E from seeds, grains and vegetable oils
1986
Siriwan Suttajit (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Pharmacy)
Vitamin E or tocopherols are biologically essential antioxidant found in various plants and vegetables. The research aims are to determine the concentration of vitamin E and tocopherols in seeds, grains and vegetable oils and to isolate total vitamin E from the oils. Fifteen different kinds of plant seeds or grains and sixteen different brands of vegetable oils were brought for the analysis. The samples were extracted with heptane and subjected to alkaline saponification. The non-saponifiable fraction was evaporated and colorimetrically measured for vitamin E by Cu/cuproine reaction compound to the standard. Wheat germ, seeds of kabrok, black sesame, black bean, soybean, white sesame and peanuts including rice bran contain high amounts of vitamin E ranging between 18 to 27 mg %. Seed oils from soy bean, rice bran, corn, palm, cotton and sesame contain vitamin E between 16-120 mg. %. The isolation of vitamin E upto 94 % of the total from vegetable oils could be performed by deep freezing at -80 deg. celsius, washing the neutral fat precipitate with acetone, filtrating and followed by vacuum evaporation. Informations should be nutritionally significant and larger scale of vitamin E preparation from plant oils should be considered and further studied.
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Эту запись предоставил Kasetsart University