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Tocopherols and tocotrienols in Finnish foods: Oils and fats
Author(s) -
Syväoja E. L.,
Pilronen V.,
Varo P.,
Koivistoinen P.,
Salminen K.
Publication year - 1986
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02546039
Subject(s) - tocopherol , food science , chemistry , coconut oil , tocotrienol , vitamin e , vegetable oil , edible oil , antioxidant , biochemistry
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.