Development of a New Colorimetric Method Determining the Yield of Microencapsulation of α-Tocopherol

Pahn-Shick Chang,* JongHyuk Lee, andJongHyuk Lee, and JaeHwan LeeJaeHwan Lee
Department of Food Science and Technology, Seoul National University of Technology, Seoul, Korea
J. Agric. Food Chem., 2005, 53 (19), pp 7385–7389
DOI: 10.1021/jf051015p
Publication Date (Web): August 25, 2005
Copyright © 2005 American Chemical Society
*

 To whom correspondence should be addressed. Tel: 82-2-970-6437; fax: 82-2-976-6460; e-mail: pschang@snut.ac.kr.

Abstract

Microencapsulation of α-tocopherol effectively protects α-tocopherol from oxidation and produces high-value-added and long-shelf-stable foods. High-performance liquid chromatography (HPLC) has been applied to measure the yield of microencapsulated α-tocopherol with high accuracy; however, it takes long analysis time. An alternative method is required to determine the yield of microencapsulated α-tocopherol in food industry. A new, easy, and sensitive colorimetric method using 5% cupric acetate pyridine and oleic acid was developed. Correlation coefficient (r) of colorimetric method on α-tocopherol in microencapsulation system and of results between colorimetric method and HPLC were +0.996 and +0.989, respectively, which indicates that this novel colorimetric method can be successfully applied to evaluate the yield of microencapsulated α-tocopherol instead of HPLC. The optimum storage temperature and pH of microencapsulated α-tocopherol for 7-day storage were 25 °C and pH 9, respectively, determined by this new colorimetric method.

Keywords: α-Tocopherol; microencapsulation; colorimetric method; HPLC

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History

  • Published In Issue September 21, 2005
  • Received for review May 3, 2005. Revised manuscript received July 11, 2005. Accepted July 13, 2005.

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