Fat-soluble vitamins (FSV) include vitamin A and the provitamin A carotenoids, vitamins E, K,
and D. These vitamins, as water-soluble vitamins, possess important biological functions for …

Vitamins are low-molecular-weight organic compounds (or related set of compounds) that
make possible several biochemical processes essential for life. They are essential …

This study concerns certain problems inherent to the determination of fat-soluble vitamins in
food, from extraction methods to identification and quantification. The discussion involves …

Fat-soluble vitamins (FSVs) include vitamin A, carotenoids, vitamins D, E, and K. New
legislation is being introduced in many countries to reinforce regulatory compliance of …

This review presents advancements in sample preparation and liquid chromatographic
methods made during the last 10 years for the fat-soluble vitamin (FSV) analysis in foods …

Vitamins D 2 and D 3 and their corresponding previtamins and provitamins were resolved by
reversed-phase high-performance liquid chromatography using a ternary solvent system …

Fat-soluble vitamins (FSVs) occur in various active forms, each of which exhibits the
biological activity of the respective vitamin and performs the same metabolic functions within …

High-performance liquid chromatography (HPLC) has become the technique of choice to
perform an accurate determination of water-soluble and fat-soluble vitamins and provitamin …

The analysis of the fat-soluble vitamins A, E, D, and K1 are covered by the AOAC Official
Methods in Chapters 45 (vitamins and other nutrients) and 50 (infant formula, baby foods …

Fat‐soluble vitamins and their precursors are linked to other lipid compounds of cellular
membranes of foods and feeds by physical and chemical forces. Different methods have …