Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 19, Issue 2-3, Pages 196-204Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2005.08.001
Keywords
vitamin E; fruits; vegetables; HPLC; analysis
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Tocopherol and tocotrienol. contents of raw fruits and vegetables and processed products were determined by saponification and normal phase liquid chromatography. All samples were either locally obtained or collected as part of the US Department of Agriculture's National Food and Nutrient Analysis Program (NFNAP). All fruits, vegetables and processed products were selected from the USDA Key Foods list. The study included 32 raw and processed fruits, 22 raw vegetables, various tomato products, baked beans, cooked potatoes, frozen broccoli and frozen green peas. alpha-Tocopherol (alpha-T) was detectable in all products and usually represented the vitamin E form present in highest quantity. gamma-Tocopherol (gamma-T) was higher than alpha-T only in cantaloupes, figs, red raspberries, cauliflower, button mushrooms, lettuce, and green peas. alpha- and gamma-Tocotrienols (alpha- and gamma-T3) were measurable in several fruit and vegetables but at levels usually less than 0.1 mg/100 g. (c) 2005 Published by Elsevier Inc.
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