Tocopherols and tocotrienols in Finnish foods: Oils and fats

The tocopherols and tocotrienols of vegetable oils, cod liver oil, margarines, butter and Voimariini dairy spread were analyzed by HPLC. The total tocopherol content varied from 4 (coconut oil) to 242 mg/100 g (wheat germ oil). α‐tocopherol equivalents varied from 2 (coconut oil) to 225 mg/100 g (wheat germ oil). Semisoft and soft margarines had an average total tocopherol of 53 and 61 mg, and an average α‐tocopherol equivalent of 17 and 27 mg/100 g, respectively. Hard margarines averaged 29 mg total tocopherol and 9 mg α‐tocopherol equivalent/100 g. The average tocopherol content of butter and Voimariini was 2 and 15 mg/100 g, respectively, and the average α‐tocopherol equivalent 2 and 6 mg/100 g.