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Determination of tocopherols in soybean oil using fractional crystallisation
Author(s) -
Zandi Parvin,
McKay James E.
Publication year - 1976
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.2740270909
Subject(s) - saponification , tocopherol , soybean oil , fraction (chemistry) , crystallization , chromatography , chemistry , fractional crystallization (geology) , vegetable oil , food science , organic chemistry , vitamin e , biology , antioxidant , paleontology , basalt
Tocopherols have been determined in samples of soybean oil by a procedure which entailed the separation of triglycerides by crystallisation from solution at low temperatures. The need for quantitative separation of the tocopherol fraction was avoided through the use of an internal standard. The results given by this procedure have been found to show reasonable agreement with those obtained from conventional methods employing saponification.