Determination of Vitamin E

Vitamin E consists of eight tocopherols, each of which has different biological activities and is readily oxidized under alkaline conditions, especially in the presence of light. The most common form found in foods is α-tocopherol (5,7,8-trimethyltocol).

Except for α - tocopherol, the f3- or y-form (5,s- or 7) forms are found in various oils such as corn oil. can be found. Unlike vitamins A and D, vitamin E is found more in foods, especially in vegetable oils. Cereals, eggs, olive oil and various vegetables contain vitamin E. The presence of vitamin E in foods obtained from these foods can be analyzed.

Turkish Food Codex Within the scope of the Regulation on the Addition of Vitamins, Minerals and Certain Other Elements to Foods, fruits, vegetables, red meat, poultry and It is not allowed to add vitamins to unprocessed foods, including fish, or to beverages with an alcohol content of more than 1.2% by volume, provided that no health or nutrition claims are made.

The amount of vitamins in foods should not exceed the reasonable intake amounts expected under normal consumption conditions with a balanced and varied diet.