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Tocopherol content of selected foods by HPLC



Tocopherol content of selected foods by HPLC



Journal of food composition and analysis 2(3): 200-209



Alpha-, gamma, and delta-Tocopherol isomers in 40 food products important to the U.S. dietary and for which vitamin E data were lacking were quantitated using a nonaqueous reverse-phase HPLC system. Samples were saponified with KOH overnight and extracted with hexane. A Zorbax ODS (5 micrometer) column and acetonitrile:methylene chloride:methanol (700:300:50) mobile phase were used with fluorescence excitation at 290 nm and emission at 330 nm. The method is useful for determination of tocopherol isomers in a wide variety of foods. Total vitamin E activity (alpha-, gamma-, delta-tocopherol as IU/100 g) in major product groups was 52.3-155.7 in fortified and 2.0-2.3 in nonfortified breakfast cereals, 0.2-2.2 in cheeses, 2.0-11.2 in chips, 0.9-5.4 in fish, 1.0 or less in fruits and fruit juices, 1.0-32.0 in nuts, 2.9-17.2 in oils and salad dressings, and 6.8 or less in tomato products and vegetables.

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