Determinazione della vitamina E tramite HPLC-MS in latte vaccino

The aim of this research is to develop an analytical method for the determination of vitamin E content in cow's milk. The samples to be analyzed come from two different dairy cows group. The first group is fied with a traditional diet,based on hay and concentrate, while the second group is received the same diet supplemented with kezelnut cuticles. The goal is to evaluate whether the addition of hazelnut cuticles in dairy cows' diet, generates an increase of vitamin E content milk, enabling to obtain a nutritionally richermilk. Vitamin E is essential for men, who are unable to synthetize it alone. Its function as an antioxidant is essential. It prevents oxidation of fatty acids in cell membranes. A milk with an increased content in vitamin E would allow to intake a higher amount of natural antioxidant, by classical diet. Economically this could be exploited to recycle industrial hazelnut waste.