Determination of Vitamin A and Vitamin E Contents in Fortified Cooking Oil using Visible Spectrophotometry

Sandry Kesuma1,2, Akhmad Sabarudin1,*, and Siti Mariyah Ulfa1

1Department of Chemistry, Faculty of Science, Brawijaya University, Malang, Indonesia

2Polytechnic of Health, Ministry of Health, Malang, East Java, Indonesia

*Corresponding author: Fax: +62 341 554403; Tel: +62 341 554403/551611; E-mail: sabarjpn@ub.ac.id; sabarjpn@gmail.com

Abstract

For measuring vitamins A and E in fortified palm oil, trichloroacetic acid (TCA) through visible spectrophotometry and total antioxidant capacity (TAC) through phenanthroline method were developed. Using TCA determination method, vitamin A was directly measured at λ = 620 nm, with 92.84 % ± 0.74 accuracy, 0.79 % RSD, 2.15 IU/g limit of detection (LOD) and 7.17 IU/g limit of quantitation (LOQ). Using the mole difference calculation method of Fe2+ after Fe3+ reduction by total antioxidants and vitamin A, vitamin E content was indirectly measured. Total antioxidant capacity required for reducing Fe3+ was determined using phenanthroline method at λ = 510 nm. The temperature and reaction time for the saponification process were also evaluated. Optimum saponification was obtained at 70 ºC in 20 min with a recovery percentage of 93.81 %. Determined Vitamin E had 93.94 % ± 0.63 accuracy, 0.68 % RSD, 0.11 IU/g LOD and 0.76 IU/g LOQ.

Keywords

Palm oil, Vitamin A, Vitamin E, Trichloroacetic acid, Phenanthroline.

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