Determination of Vitamin E in Fortified and Non-Fortified Eggs. Tiffany Graville and Mariah Parker-deFeniks. 2005.

 

Experimental Chemistry 461

 

Abstract:

Dietary requirements change for the average college student due to an increase in stress, being awake for more hours every day and irregular eating habits. An increase in fortified foods can be found throughout the consumer market that claim to have healthier contributions to an individual’s diet. This experiment’s objective is to determine the vitamin E content in fortified and non-fortified eggs by the use of High Performance Liquid Chromatography. To prepare the samples for analysis, a solvent extraction was used to extract the vitamin E found within the yolk. Results found for the regular egg sampling were averaged to be at a concentration of 7.28µg /mL for vitamin E. In comparison, the fortified eggs did not meet the claim of seven times more vitamin E for Eggland’s Best versus generic store eggs. The concentration found for the fortified egg was roughly four times greater, resulting in a value of 29.4µg /mL. Through the sample preparation the percent recovery was determined to be 59.2% for regular eggs and 95.8%for fortified eggs. These results are a rough determination that our experimental results show a significant difference in the fortified values but are nowhere near the claims of the manufactures.