Acta Scientiarum Polonorum Technologia Alimentaria

Abstract Although there are numerous methods for quantitative determination of antioxidative vitamins: C, E, and A, there are no methods favourable for the broadly understood analytic practice – they have various faults and limitations or require expensive apparatus. Therefore, we have elaborated modifications of valuable spectrophotometric methods for determination each of those vitamins, which originally could not be applied for laboratory practice from various regards. They are based on: for vitamin C – colour reaction with periodically prepared phosphotungstate reagent; for vitamin E – colour reaction with batophenanthroline, FeCl3 and H3PO4; for vitamin A – spectrophotometric measurement of extracts of tested samples. Control tests showed complete correctness of analytic parameters obtained with those modifications with preservation of advantages of the original methods. Therefore they can be successfully implemented to the routine clinical analyses’. The elaborated modifications can also be used for determination of the a/m vitamins in foodstuffs, for example: in juices, milk and homogenates or extracts of solid food.