Copyright (c) 2019 AJC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Quantitation of Vitamin E in Pharmaceutical Formulations and Oil Samples Using Spectrophotometric Method
Corresponding Author(s) : Ashwani Kumar
Asian Journal of Chemistry,
Vol. 31 No. 2 (2019): Vol. 31 No. 2
Abstract
A novel, rapid and facile procedure is described for the determination of vitamin E. It involves the reduction of Fe(III) to Fe(II) with vitamin E that results the formation of pink colored complex of reduced Fe(II) with dimethyl glyoxime in presence of pyridine in pH range between 6.5-7.2. The absorbance of the complex was measured at 512 nm. Beer′s law was obeyed in the range 2.0 to 5.2 μg/mL of vitamin E with molar absorptivity of 1.23 × 104 L mol-1 cm-1 and the Sandell′s sensitivity was 0.0351 μg/cm2. The coefficient of determination was r2 = 0.997 with the relative standard deviation 1.1 %. The various factors which affect the resulting complex were optimized to obtain maximum absorption. The proposed method is satisfactorily utilized for pure as well as various dosage forms of vitamin E in pharmaceutical formulations which contains common reductants by pre-treatment of the samples.
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R. Eitenmiller and J. Lee, Handbook of Vitamin E Food Chemistry, Composition and Analysis, (2004).
K.M. Fairfield and R.H. Fletcher, JAMA, 287, 3116 (2002); https://doi.org/10.1001/jama.287.23.3116.
R.H. Fletcher and K.M. Fairfield, JAMA, 287, 3127 (2002); https://doi.org/10.1001/jama.287.23.3127.
D.K. Shintani, Z. Cheng and D. DellaPenna, FEBS Lett., 511, 1 (2002); https://doi.org/10.1016/S0014-5793(01)03223-9.
E. Collakova and D. DellaPenna, Plant Physiol., 127, 1113 (2001); https://doi.org/10.1104/pp.010421.
J.K. Jensen, N. Ottosen, S.B. Engelsen and F. van den Berg, Int. J. Food Eng., 11, 1 (2015); https://doi.org/10.1515/ijfe-2014-0254.
A.R. Patel and B. Bhandari, Nano- and Microencapsulation of Vitamins, In Nano and Microencapsulation for Food.John Wiley and Sons, 225 (2014).
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M. Irakli, P. Chatzopoulou, K. Kadoglidou and N. Tsivelika, J. Sep. Sci., 39, 3348 (2016); https://doi.org/10.1002/jssc.201600491.
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K. Eldin, Afaf and J.Jastrebova, Fortified Foods with Vitamins, 211 (2011).
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P. Vinas, M. Pastor-Belda, N. Campillo, M. Bravo-Bravo and M. Hernandez-Cordoba, J. Pharm. Biomed. Anal., 94, 173 (2014); https://doi.org/10.1016/j.jpba.2014.02.001.
C.M. Sancho, R. Herrero Vanrell and S. Negro, J. Chromatogr. Sci., 42, 43 (2004); https://doi.org/10.1093/chromsci/42.1.43.
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P. Prieto, M. Pineda and M. Aguilar, Anal. Biochem., 269, 337 (1999); https://doi.org/10.1006/abio.1999.4019.
A.F. El Walily, F. El-Anwar and S. Zamel, Anal. Chim. Acta, 248, 583 (1991); https://doi.org/10.1016/S0003-2670(00)84679-6.
A. Emmerie and Chr. Engel, Recueil des Travaux Chimiques des PaysBas, 57, 1351 (1938).
E. Tutem, R. Apak, E. Gunayd and K. Sozgen, Talanta, 44, 249 (1997); https://doi.org/10.1016/S0039-9140(96)02041-3.
I. Devi, S.A. Memon and M.Y. Khuhawar, J. Chem. Soc. Pak., 26, 3 (2004).