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The Determination and Contents of α‐ and γ‐Tocopherols in Margarine
Author(s) -
LAMBERTSEN G.,
MYKLESTAD H.,
BRAEKKAN O. R.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01712.x
Subject(s) - tocopherol , chemistry , food science , chromatography , vitamin e , antioxidant , biochemistry
SUMMARY Methods are described for the determination of α‐tocopherol and γ‐tocopherol in margarine by column and paper chromatography and spectrophotometric measurement of the tocopherols. Thirty‐seven samples of Norwegian margarine, average values 52 μg/g α‐tocopherol and 89 μg/g γ‐tocopherol, together with 18 samples from other European countries, were assayed. Ten of the samples were further assayed after 7 months of storage, and showed average losses of 20% of α‐tocopherol and 14% of γ‐tocopherol. Analyses carried out on 8 samples of hydrogenated fats gave tocopherol values up to the level of original oils, indicating that the hydrogenation step itself does not destroy the tocopherols. Lastly, 7 samples of mixed fat for margarine production were assayed, and gave values somewhat higher than those calculated from the margarine values, indicating some loss during margarine production.