Liquid chromatography separates tocopherols in vegetable oils

Liquid chromatography has allowed an international team to separate tocopherols in vegetable oils.

The scientists, from the University of Valencia in Spain and Italy's University of Bologna, developed the liquid chromatography technique using nano-LC and ultra violet detection.

Several vegetable oils were assessed, with tocotrienols and tocopherols quantified across a range of different biological origins.

A mobile phase involving water, methanol and acetonitrile allowed resolution to reach "excellent" levels within 18 minutes, the researchers write.

Their findings are published in the Journal of Separation Science this week, where they explain that they sought the best compromise between analysis time, efficiency and resolution.

Antioxidant properties associated with tocopherols - which include Vitamin E - highlight the importance of an adequate intake of the substances.

For instance, they are associated with protection against free radicals and breaking down the unwanted chain reactions that they can produce in chemical processes within the body.