Levels of Fat Soluble Vitamins in Some Foods
Yazarlar (4)
Prof. Dr. Harun ÇİFTÇİ Kırşehir Ahi Evran Üniversitesi, Türkiye
Ahmet Özkaya Türkiye
Bekir Sıtkı Çevrimli Türkiye
Adil Bakoğlu Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | ASIAN JOURNAL OF CHEMISTRY | ||
| Dergi ISSN | 0970-7077 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2010 |
| Kabul Tarihi | 12-04-2026 | Yayınlanma Tarihi | – |
| Cilt / Sayı / Sayfa | 22 / 2 / 1251–1256 | DOI | – |
| Özet |
| The levels of vitamins in nine food of winter season which are grown in Turkey were determined. High performance liquid chromatography (HPLC) was used in this work. Eight vitamins were detected in the foods. The contents of vitamins were determined as β-carotene, 38.4-144.5; δ-tocopherol, 0.63-6.15; γ-tocopherol, 0.7-936.2; α-tocopherol, 0.7-72.8; α-tocopherol acetate, 3.7-113.1; vitamin D2, 5.2-47.8; vitamin D3, 36.4-642.2 and vitamin K1, 12.6-67.4 µg g-1. For the simultaneous determination of all the vitamins, the mixture of acetonitrile/methanol (3/1, v/v) was used as the mobile phase. Detection was performed at 202 nm for vitamins. The results showed that vitamin D3 level is high for corn and γ-tocopherol is rich in bulgur. |
| Anahtar Kelimeler |
| Cereals | Food | HPLC | Vitamin |
