Determination of Vitamin A

It is important to take vitamin A, which is not produced by the body, in a balanced manner through foods. Vitamin A can be obtained from animal sources such as liver and herring, as well as from various vegetables such as sweet potatoes and carrots. As nutrition moves towards ready-made foods, vitamin analyzes are important to label foods, ensure their suitability, and have information about whether they meet nutritional requirements.

Vitamin A in foods can be determined by various methods.
• Spectrophotometric,
• Colorimetric
• Fluorometric

Vitamin A is seen in three forms in free states:
• Retinol (vitamin A alcohol),
• Retinal (vitamin A aldehyde)
• Retinoic acid (vitamin A acid)

Most vitamins are determined in foods. Vitamin A determination can be carried out within the scope of quality and compliance studies.