date:Nov 23, 2012
sing and storage, while vitamins A and E are destroyed in presence of oxygen, light, heat, metal ions traces and storage time.
Spanish and Portuguese researchers have developed and validated a HPLC method that allows a simple and sequential extraction and monitoring of several water-soluble vitamins (vitamin C and B-group vitamins) and fat-soluble vitamins (provitamin A or -carotene and vitamin E or -tocopherol) in raw green leafy vegetables.
The scientists have used HPLC-MS/MS system to dete