ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Methods are described for the determination of α-tocopherol and γ-tocopherol in margarine by column and paper chromatography and spectrophotometric measurement of the tocopherols. Thirty-seven samples of Norwegian margarine, average values 52 μg/g α-tocopherol and 89 μg/g γ-tocopherol, together with 18 samples from other European countries, were assayed. Ten of the samples were further assayed after 7 months of storage, and showed average losses of 20% of α-tocopherol and 14% of γ-tocopherol. Analyses carried out on 8 samples of hydrogenated fats gave tocopherol values up to the level of original oils, indicating that the hydrogenation step itself does not destroy the tocopherols. Lastly, 7 samples of mixed fat for margarine production were assayed, and gave values somewhat higher than those calculated from the margarine values, indicating some loss during margarine production.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1964.tb01712.x
