Vitamins A and E are fat-soluble vitamins that play important roles in vision, antioxidant activity, and other metabolic functions. Vitamin A is found in foods like carrots, green vegetables and fruits, and helps with night vision. Vitamin E sources include nuts, seeds, and vegetable oils, and it acts as an antioxidant to repair tissues. Both vitamins can be quantified using chromatographic methods by measuring absorption peaks - vitamin A is measured using UV spectrophotometry while vitamin E uses gas chromatography to separate and measure peaks from standards.