DETERMINATION OF VITAMINS A, E AND C IN MILK AS IMPROVERS OF ITS ANTIOXIDANT ACTIVITY

As a part of food and feed, nutrients including proteins, fats, carbohydrates, minerals, vitamins and water serve to meet animal physiological needs, maintain basal metabolism and reproduction, and the productive needs of milk production. Antioxidants have important role in inhibition of oxidative processes not only in living organisms, but also in food and feed preventing their oxidation and degradation. In this study determined were vitamins A, E and C in cow milk from three production farms as nutrients that increase the effect of antioxidant activity in caw milk. Vitamin A (Retinol) and vitamin E (Tocopherol) has analyzed by HPLC technique, using Perkin Elmer apparatus with pump: series 200LC, auto sampler, ISS - 200, detector LC - 135 / LC -235 C DA. Vitamin C (Ascorbic acid) was analyzed spectrophotometrically (Spectroquant Pharo 300 - Merck) at 520 nm. Vitamins A and E have shown higher values in samples of raw milk compared to those determined in pasteurized milk. The determined values of vitamin A, E and C in investigated milk samples were in agreement with the literature data, and they have shown statistical significance of difference in concentrations of some particular vitamins