We have previously described a normal-phase HPLC method for the simultaneous determination of alpha, beta, gamma and delta tocopherol, the cis and trans isomers of retinol, and total carotenes in different Italian cheeses and milk. In this paper we describe a reversed-phase HPLC method using solely methanol as the mobile phase for the determination of alpha-tocopherol, beta- + gamma-tocopherols, total retinols, cholesterol, beta-sitosterol, campesterol and stigmasterol, and alpha- and beta-carotene. The method developed has been applied to some new dairy products such as natural Quark, with olive, basil or banana and to processed cheese with tomato and the results have been compared with the corresponding results obtained by the normal-phase method. The conclusion is that more complete evaluation of the tocopherol, retinol, carotene and sterol content of dairy products, especially when vegetables and fruits are present, is necessary and can be obtained using both the normal- and reversed-phase HPLC methodologies.

Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products

PANFILI, Gianfranco;
1996-01-01

Abstract

We have previously described a normal-phase HPLC method for the simultaneous determination of alpha, beta, gamma and delta tocopherol, the cis and trans isomers of retinol, and total carotenes in different Italian cheeses and milk. In this paper we describe a reversed-phase HPLC method using solely methanol as the mobile phase for the determination of alpha-tocopherol, beta- + gamma-tocopherols, total retinols, cholesterol, beta-sitosterol, campesterol and stigmasterol, and alpha- and beta-carotene. The method developed has been applied to some new dairy products such as natural Quark, with olive, basil or banana and to processed cheese with tomato and the results have been compared with the corresponding results obtained by the normal-phase method. The conclusion is that more complete evaluation of the tocopherol, retinol, carotene and sterol content of dairy products, especially when vegetables and fruits are present, is necessary and can be obtained using both the normal- and reversed-phase HPLC methodologies.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11695/5683
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