Tocopherols and tocotrienols in Finnish foods: Oils and fats |
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Authors: | E -L Syväoja V Pilronen P Varo P Koivistoinen K Salminen |
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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 |
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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. |
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