Simplified extraction procedure and HPLC determination for total vitamin Eand beta-carotene of reduced-fat mayonnaise

A simple, rapid procedure using direct solvent extraction and liquid chroma tography was developed for the simultaneous determination and identificatio n of alpha -tocopheryl acetate, beta -carotene and tocopherols in reduced-f at mayonnaise. The method used a zero-control reference material (ZRM)(made in-house from olive oil and eggs) for accuracy determination. The vitamins and beta -carotene were quantified by fluorescence and photodiode array de tectors, respectively. The overall % recoveries (mean+/-S.D.)(n=5) for beta -carotene, alpha -tocopheryl acetate, alpha -tocopherol, gamma -tocopherol and delta -tocopherol were 101.4+/-1.4, 99.0+/-4.2, 102.0+/-3.6, 101.3+/-4 .4 and 101.9+/-6.2, respectively. The method differentiates between natural and synthetic forms of vitamin E for accurate assessment of vitamin E biol ogical activity. Comparative assays were performed using both direct solven t extraction and saponification.