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Separation was carried out on a Nucleosil 100 C<jats:sub>18<\/jats:sub> column, 5\u2009\u03bcm (250\u2009mm\u00d74.6\u2009mm) thermostated at 25\u00b0C, using a linear gradient elution system starting with methanol and ending with a mixture of methanol\u2013isopropanol\u2013acetonitrile. All separated compounds including the internal standard (\u03b1\u2010tocopherol acetate) were eluted within 16\u2009min and detected by dual detection: fluorescence for tocopherols and tocotrienols at 290\u2009nm excitation and 320\u2009nm emission and UV\u2013vis photodiode array detection for lutein and \u03b2\u2010carotene at 450\u2009nm. Detection limits ranged from 0.2\u2009\u03bcg\/g (\u03b2\u2010carotene) to 1.60\u2009\u03bcg\/g (\u03b1\u2010tocopherol). The intra\u2010 and inter\u2010assay coefficients of variation were calculated by using cereals with different levels of lipophilic antioxidants. The extraction method involved sample saponification and clean\u2010up by solid\u2010phase extraction (SPE). The extraction recoveries obtained using OASIS HLB SPE cartridges and dichloromethane as eluent were in the range of 90.2\u2013110.1%, with RSD lower than 10%. The method was successfully applied to cereals: durum wheat, bread wheat, rice, barley, oat, rye, corn and triticale.<\/jats:p>","DOI":"10.1002\/jssc.201100077","type":"journal-article","created":{"date-parts":[[2011,4,20]],"date-time":"2011-04-20T08:00:35Z","timestamp":1303286435000},"page":"1375-1382","source":"Crossref","is-referenced-by-count":89,"title":["Development and validation of an HPLC method for the simultaneous determination of tocopherols, tocotrienols and carotenoids in cereals after solid\u2010phase extraction"],"prefix":"10.1002","volume":"34","author":[{"given":"Maria N.","family":"Irakli","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Victoria F.","family":"Samanidou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ioannis N.","family":"Papadoyannis","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2011,4,20]]},"reference":[{"key":"e_1_2_6_2_2","first-page":"356","volume":"43","author":"Andlauer W.","year":"1998","journal-title":"Cereal Foods World"},{"key":"e_1_2_6_3_2","doi-asserted-by":"publisher","DOI":"10.1080\/10408399509527682"},{"key":"e_1_2_6_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2007.06.010"},{"key":"e_1_2_6_5_2","doi-asserted-by":"publisher","DOI":"10.1080\/10408390701764104"},{"key":"e_1_2_6_6_2","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM.1999.76.1.159"},{"key":"e_1_2_6_7_2","doi-asserted-by":"publisher","DOI":"10.1038\/nbt853"},{"key":"e_1_2_6_8_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf030009v"},{"key":"e_1_2_6_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(01)00040-6"},{"key":"e_1_2_6_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0009-3084(02)00164-0"},{"key":"e_1_2_6_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0009-9120(99)00027-2"},{"key":"e_1_2_6_12_2","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/131.10.2606"},{"key":"e_1_2_6_13_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf030404l"},{"key":"e_1_2_6_14_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf048456d"},{"key":"e_1_2_6_15_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf025701p"},{"key":"e_1_2_6_16_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-006-0024-6"},{"key":"e_1_2_6_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2003.09.014"},{"key":"e_1_2_6_18_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf950386a"},{"key":"e_1_2_6_19_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.07.043"},{"key":"e_1_2_6_20_2","doi-asserted-by":"publisher","DOI":"10.1081\/JLC-100102068"},{"key":"e_1_2_6_21_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2006.06.002"},{"key":"e_1_2_6_22_2","doi-asserted-by":"publisher","DOI":"10.1080\/09637480120057567"},{"key":"e_1_2_6_23_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf000341w"},{"key":"e_1_2_6_24_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2007.01.005"},{"key":"e_1_2_6_25_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1997.tb15440.x"},{"key":"e_1_2_6_26_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-002-0566-2"},{"key":"e_1_2_6_27_2","doi-asserted-by":"publisher","DOI":"10.1590\/S0104-66322006000200012"},{"key":"e_1_2_6_28_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4522.2008.00135.x"},{"key":"e_1_2_6_29_2","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.200800707"},{"key":"e_1_2_6_30_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2007.01.049"},{"key":"e_1_2_6_31_2","doi-asserted-by":"publisher","DOI":"10.1006\/jfca.2000.0949"},{"key":"e_1_2_6_32_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jchromb.2004.03.009"},{"key":"e_1_2_6_33_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2009.06.009"},{"key":"e_1_2_6_34_2","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.200900239"},{"key":"e_1_2_6_35_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.cca.2009.01.029"},{"key":"e_1_2_6_36_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2007.04.053"},{"key":"e_1_2_6_37_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0003-2670(02)00311-2"},{"key":"e_1_2_6_38_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00216-006-0472-8"},{"key":"e_1_2_6_39_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.12.065"},{"key":"e_1_2_6_40_2","doi-asserted-by":"publisher","DOI":"10.1373\/clinchem.2003.022681"},{"key":"e_1_2_6_41_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2004.07.057"},{"key":"e_1_2_6_42_2","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.200500176"},{"key":"e_1_2_6_43_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(97)00471-8"},{"key":"e_1_2_6_44_2","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.chroma.2007.04.058","volume":"1157","author":"Larina S. 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