Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet

• Published in: Journal of food composition and analysis 2006-03, Vol.19 (2), p.196-204
• Main Authors: Chun, Jiyeon, Lee, Junsoo, Ye, Lin, Exler, Jacob, Eitenmiller, Ronald R.
• Format: Article
• Language: English
• Subjects: alpha-tocopherol; Analysis; beans; Biological and medical sciences; broccoli; chemical composition; cooked foods; food analysis; Food industries; frozen foods; Fruit and vegetable industries; Fruits; fruits (food); Fundamental and applied biological sciences. Psychology; gamma-tocopherol; General aspects; HPLC; Methods of analysis, processing and quality control, regulation, standards; peas; potatoes; processed foods; raw vegetables; reversed-phase high performance liquid chromatography; tocotrienols; tomatoes; Vegetables; vitamin content; Vitamin E
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2005.08.001

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. α-Tocopherol ( α-T) was detectable in all products and usually represented the vitamin E form present in highest quantity. γ-Tocopherol ( γ-T) was higher than α-T only in cantaloupes, figs, red raspberries, cauliflower, button mushrooms, lettuce, and green peas. α- and γ-Tocotrienols ( α- and γ-T3) were measurable in several fruit and vegetables but at levels usually less than 0.1 mg/100 g.