首页 | 本学科首页   官方微博 | 高级检索  
     


Tocopherols and tocotrienols in Finnish foods: Oils and fats
Authors:E -L Syväoja  V Pilronen  P Varo  P Koivistoinen  K Salminen
Affiliation:(1) Valio Finnish Cooperative Dairies’ Association, Helsinki, Finland;(2) Department of Food Chemistry and Technology, University of Helsinki, Helsinki, Finland;(3) Valio Finnish Cooperative Dairies’ Association, Research and Development Department, Kalevankatu 56 B, SF-00180 Helsinki 18, Finland
Abstract: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.
Keywords:
本文献已被 SpringerLink 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号