Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization

Show simple item record Mahmoodani, Fatemeh en Perera, Conrad en Fedrizzi, Bruno en Abernethy, G en Chen, H en 2016-11-27T22:29:18Z en 2016-09-22 en 2017-03-15 en
dc.identifier.citation Food Chemistry, 15 March 2017, 219, 373 - 381 en
dc.identifier.issn 0308-8146 en
dc.identifier.uri en
dc.description.abstract In any food fortification program, the stability of added micronutrients is an important factor. Cholecalciferol or vitamin D3 is known to isomerise under various conditions, thereby making its analysis challenging. In the current study, the effects of different parameters, such as temperature, iodine, acidic conditions, and oxidation, on the isomerisation of vitamin D3 were studied using HPLC-DAD and UHPLC-MS/MS. Vitamin D3 thermally and reversibly transforms to pre-vitamin D3 type isomers. In the presence of iodine, cis/trans isomerisation of both cholecalciferol and pre-vitamin D3 takes place to form trans-vitamin D3 and tachysterol, respectively. Another isomer, isotachysterol, was formed under acidic conditions. The different rates of reaction of these products with a dienophile through the Diels-Alder reaction confirmed the formation of vitamin D3 isomerisation products. The derivatization enhanced the ionisation efficiency of vitamin D3 and its isomers in UHPLC-MS/MS and improved the separation and fragmentation enabling sensitive detection. en
dc.description.uri en
dc.language English en
dc.publisher Elsevier en
dc.relation.ispartofseries Food Chemistry en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from en
dc.rights.uri en
dc.title Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.foodchem.2016.09.146 en
pubs.begin-page 373 en
pubs.volume 219 en
dc.description.version VoR - Version of Record en
dc.identifier.pmid 27765240 en en
pubs.end-page 381 en
pubs.publication-status Published en
dc.rights.accessrights en
pubs.subtype Article en
pubs.elements-id 542249 en Science en Chemistry en
dc.identifier.eissn 1873-7072 en
pubs.record-created-at-source-date 2016-10-05 en 2016-09-23 en
pubs.dimensions-id 27765240 en

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