Tocols in caneberry seed oils |
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| Authors: | Prakash Adhikari Keum Taek Hwang Min Kyung Shin Bo Kyung Lee Sung Kyu Kim Sun Young Kim Ki-Teak Lee Sung Zu Kim |
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| Affiliation: | 1. Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Republic of Korea;2. Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, 599 Gwanak-ro, Gwanak-gu, Seoul 151-742, Republic of Korea;3. Jeonbuk Bioindustry Development Institute, Jeonju 561-360, Republic of Korea;4. Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju 561-756, Republic of Korea;5. Medical School and Center for Healthcare Technology Development, Chonbuk National University, Jeonju 561-756, Republic of Korea |
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| Abstract: | The compositional analysis of tocols in oils extracted from Korean caneberry seeds was compared with commercial soybean, corn, olive, canola, perilla, and grape seed oils. The oils from caneberry seeds of six different species were extracted using either a chloroform–methanol–water system or hot hexane. Tocols from all of the oils were analysed using isocratic HPLC. The contents of total tocopherols in the caneberry seed oils were about 75–290 mg/100 g oil, whereas tocotrienols were not detected. γ-Tocopherol was the most abundant tocopherol (31.8–239 mg/100 g oil) in the caneberry seed oils, followed by α-tocopherol (7.6–58.2 mg/100 g oil). The contents of total tocols in soybean, corn, olive, canola, perilla, and grape seed oils were 99.9, 61.1, 28, 27, 45.4, and 52.2 mg/100 g oil, respectively. Total tocol content was higher in most of the caneberry seed oils including the refined ones than in the commercial vegetable oils. |
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| Keywords: | Caneberry seed oil Raspberry Tocopherol Tocotrienol Tocols Vegetable oil |
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