If you are experiencing problems downloading PDF or HTML fulltext, our helpdesk recommend clearing your browser cache and trying again. If you need help in clearing your cache, please click here . Still need help? Email help@ingentaconnect.com

Optimization of an Extraction Procedure for the Quantification of Vitamin E in Tomato and Broccoli using Response Surface Methodology

The full text article is not available for purchase.

The publisher only permits individual articles to be downloaded by subscribers.

Abstract:

Response surface methodology (RSM) was applied to optimize the extraction procedure for the determination of vitamin E in tomato and broccoli samples. The effects of varying the amount of 60% potassium hydroxide (KOH), saponification time, and final ethanol concentration (EtOH) on the tocopherol contents were evaluated to optimize extraction and saponification steps by RSM. The optimized parameters were obtained by ridge analysis. Based on the ridge analysis, optimum conditions found were: ml 60% KOH, 8.4–8.9; saponification time (min), 50.7–54.3 at 70°C; and %EtOH, 30.1–35.0. Under the optimized conditions, the experimental values agreed with values predicted by ridge analysis. The analytical method validation parameters such as accuracy, precision, limit of detection, limit of quantification, and specificity were calculated to ensure the method's validity.

Keywords: HPLC; fruits; optimization; response surface methodology; saponification; validation parameters; vegetables.; vitamin E

Document Type: Research Article

Affiliations: Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, U.S.A.

Publication date: February 1, 2000

Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more