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A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils


Journal of the American Oil Chemists' Society 74(4): 375-380
A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils
The main biochemical function of the tocopherols is believed to be the protection of polyunsaturated fatty acids (PUFA) against peroxidation. A critical question that must be asked in reference to this is whether there is a biochemical link between the tocopherol levels and the degree of unsaturation in vegetable oils, the main source of dietary PUFA and vitamin E. We used a mathematical approach in an effort to highlight some facts that might help address this question. Literature data on the relative composition of fatty acids (16:0, 16:1, 18:0, 18:1, 18:2, and 18:3) and the contents of tocopherols (alpha-, beta-, delta-, and gamma-tocopherol) in 101 oil samples, including 14 different botanical species, were analyzed by principal-component analysis and linear regression. There was a negative correlation between alpha- and gamma-tocopherols (r=0.633, P lt 0.05). Results also showed a positive correlation between linoleic acid (18:2) and alpha-tocopherol (r = 0.549, P lt 0.05) and suggested a positive correlation between linolenic acid (18:3) and gamma-tocopherol.

Accession: 002738877

DOI: 10.1007/s11746-997-0093-1

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