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Tocopherols in nuts
Author(s) -
Lambertsen G.,
Myklestad H.,
Brækan O. R.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740131110
Subject(s) - tocopherol , chemistry , food science , alpha tocopherol , chromatography , vitamin e , botany , biology , antioxidant , biochemistry
The α‐ and γ‐tocopherol contents of eight different nuts have been determined spectrophotometrically on chromatographic fractions. Thin layer chromatography was applied to study the tocopherol pattern. The tocopherol contents were generally fairly high, but the values for α‐tocopherol varied greatly. Filberts and almonds were rich in α‐tocopherol, groundnuts and brazil nuts showed medium values, whereas walnuts, pecans and coconut were poor sources. Chestnuts had a very high γ‐tocopherol content as calculated per g. of fat.