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Effects of Variety and Crop Year on Tocopherols in Pecans
Author(s) -
Chun J.,
Lee J.,
Ye L.,
Eitenmiller R.R.
Publication year - 2002
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.1365-2621.2002.tb10288.x
Subject(s) - cultivar , crop , tocopherol , chemistry , seedling , horticulture , food science , vitamin e , biology , agronomy , antioxidant , biochemistry
Alpha‐, beta‐, gamma‐, and delta‐tocopherols (α‐, β‐, γ‐ and δ‐T) were quantified in pecans (seedlings, Desirable, Stuart and Schley) of 2 crop year by using a direct extraction method coupled with normal‐phase HPLC. % recoveries of the assay were about 98, 92, 97, and 97 for α‐, β‐, γ‐ and δ‐T, respectively. Accuracy was excellent with low % CVs for all tocopherols. Overall precision was good except for δ‐T, which was not resolved from an unidentified interference. There were significant differences in tocopherol contents among cultivars (p < 0.05). No significant difference was observed in α‐TE (tocopherol equivalent) between 1998 and 1999 crop year for Stuart and Schley (p > 0.05), but α‐TE content of Desirable and seedling did vary (p < 0.05). γ‐T was the predominant tocopherol for all pecan samples ranging from 20.1 to 29.3 mg/100 g. α‐, β‐, and δ‐T occurred in low levels. Tocotrienols were not present. α‐TE ranged from 3.3 to 4.2 in the different cultivars.