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ESTIMATION OF TOCOPHEROL (VIT-E) CONTENT IN DIFFERENT EDIBLE OILS BEFORE AND AFTER HEATING
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| Author:
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K.SAI KRISHNA, P.ABHINANDANA, PROF.N.RAMARAO, M. RAVIKUMAR, PROF.M.S.UMASHANKAR
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| Abstract:
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The endeavor of the present work was to develop and validate a simple, efficient, economical and novel green
analytical method for the estimation of a-tocopherol in oil samples by three different methods. Method A involves
measurement of absorbance at 2975 cm-1 by FT-IR spectrophotometer. Method B was First derivative method at
285nm by UV-spectrophotometer. Method C was Calibration method at 285nm by UV-spectrophotometer. Three
methods were validated according to ICH guidelines. Linearity was found in the range of 1-9µg/ml subject to Infrared
spectroscopy and 10-90µg/ml subject to UV spectroscopy. The %RSD was found to be less than 2 and %recovery is
within 95% -105% for all three methods. We analyzed the tocopherol content in four oils samples before heating and
content after heating at 700C and 1000C. Then we experiential the effect of heating on a-Tocopherol content of
different vegetable oils. Thermal degradation of a-Tocopherol in oil samples was minimal at 700C and increased to
20% at 1000C. From the domino effect we can make out that improper heating of oil’s leads to degradation of a-
Tocopherol.
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| Keyword:
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Tocopherol, FT-IR spectrophotometer, First derivative.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2019.11.03.007
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| Download:
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