Resumen de Contenido de vitaminas A, C y E en diferentes tipos de alimentos del mercado español

M. Ramos, J. González, Th. Reuvers de Lange, E. Ruiz

• 320 food samples from different parts of Spain were analyzed on their vitamin A, C and E contents.

  HPLC methods were used for the determination of vitamine A, C and E, but in the less complex food, vitamin C content was controlled by a volumetric method.

  A statistical evaluation of the resuslts was performed.