, Volume 6, Issue 5, pp 291–296 | Cite as

Tocopherols in foods and fats

  • Hal T. Slover


Methods are now available for the determination of all the specific tocopherol forms found in nature. Although the greatest interest centers on alpha-tocopherol, much information has been gathered on the amounts of individual tocopherols in foods and fats contributing to the human diet. This paper summarizes and discusses the recent literature on the tocopherols in natural, processed and prepared foods. Alpha-tocopherol, although the most widely distributed, is in many instances not the predominant form. In a number of important tocopherol sources, e.g., soybean oil, much larger amounts of gamma-tocopherol are found. The levels of tocopherols are variable, but the evidence suggests that the identities of the specific forms are characteristic of the source. In cereal grains the further observation may be made that the related tocol-tocotrienol pairs tend to be found together. Processing and preparation almost invariably reduce the tocopherol content, sometimes to insignificant levels.


Durum Wheat Infant Formula Tocopherol Content Chlorine Dioxide Total Tocopherol Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Harris, R.S., Vita. Horm. 20:603–619 (1962).CrossRefGoogle Scholar
  2. 2.
    Dicks, M.W., “Vitamin E Content of Foods and Feeds for Human and Animal Consumption,” Bull. 435, Wy. Agr. Exp. Sta., Univ. Wy. (1965).Google Scholar
  3. 3.
    Anon., Biochim. Biophys. Acta 107:1–4 (1965).Google Scholar
  4. 4.
    Chow, C.K., H.H. Draper and A.S. Csallany, Anal. Biochem. 32:81–90 (1969).PubMedCrossRefGoogle Scholar
  5. 5.
    Slover, H.T., J. Lehmann and R.J. Valis, JAOCS 46:417–420 (1969).PubMedGoogle Scholar
  6. 6.
    Lindberg, P., Acta Agr. Scand. 16:217–220 (1966).CrossRefGoogle Scholar
  7. 7.
    Green, J., J. Sci. Food Agr. 9:801–812 (1958).CrossRefGoogle Scholar
  8. 8.
    Mason, E.L., and W.L. Jones, J. Sci. Food Agr. 9:524–527 (1958).CrossRefGoogle Scholar
  9. 9.
    Herting, D.C., and Emma-Jame E. Drury, J. Chromatog. 30:502–505 (1967).CrossRefGoogle Scholar
  10. 10.
    Herting, D.C., and Emma-Jane E. Drury, J. Agr. Food Chem. 17:785–790 (1969).Google Scholar
  11. 11.
    Mannan, A., and K. Ahmad, Pakistan J. Biol. Agr. Sci. 9:13–19 (1966).Google Scholar
  12. 12.
    Slover, H.T., J. Lehmann and R.J. Valis, Cer. Chem. 46:635–641 (1969).Google Scholar
  13. 13.
    Green, J., and S. Marcinkiewicz, Nature 176:86–87 (1956).CrossRefGoogle Scholar
  14. 14.
    Whittle, K.J., and J.F. Pennock, Analyst 92:423–430 (1967).PubMedCrossRefGoogle Scholar
  15. 15.
    Green, J., S. Marcinkiewicz and P.R. Watt, J. Sci. Food Agr. 6:274–281 (1955).CrossRefGoogle Scholar
  16. 16.
    Kovats, L.T., and E. Berndorfer-Kraszner, Nahrung 11:671–678 (1967).CrossRefGoogle Scholar
  17. 17.
    Blattna, J., J. Manouskova and J. Davidek, Z. Lebensm-Unters. Forsch. 134:242–245 (1967).CrossRefGoogle Scholar
  18. 18.
    Schmidt, H.E., Fette, Seifen, Anstrichm. 70:63–67 (1968).CrossRefGoogle Scholar
  19. 19.
    Rao, M.K.G., S.V. Rao and K.T. Achaya, J. Sci. Food Agr. 16:121–124 (1965).CrossRefGoogle Scholar
  20. 20.
    Gracian, J., and G. Arevalo, Grasas Aceites 16:278–291 (1965).Google Scholar
  21. 21.
    Niederstebruch, A., and I. Hinsch, Fette, Seifen, Anstrichm. 69:559–563 (1967).CrossRefGoogle Scholar
  22. 22.
    Sturm, P.A., R.M. Parkhurst and W.A. Skinner, Anal. Chem. 38:1244–1247 (1966).PubMedCrossRefGoogle Scholar
  23. 23.
    Janicki, J., and D. Olejnik, Qual. Plant. Mater. Veg. 16:230–262 (1968).CrossRefGoogle Scholar
  24. 24.
    Dorodneva, V.I., and A.L. Shinharenko, Izv. Vyssh. Ucheb. Zaved. Pishch. Tekhnol. 1967:101–104.Google Scholar
  25. 25.
    Bienoth, G., Fette, Seifen, Anstrichm. 69:635–637 (1967).CrossRefGoogle Scholar
  26. 26.
    Jaky, M., Ibid. 69:507–511 (1967).CrossRefGoogle Scholar
  27. 27.
    Beringer, H., and N.P. Saxena, Z. Pflanzenernaehr. Bodenk. 120:71–78 (1968).Google Scholar
  28. 28.
    Piorr, W., L. Toth and N. Novakovic, Z. Lebensm. Unters. Forsch. 138:11–26 (1968).CrossRefGoogle Scholar
  29. 29.
    Booth, V.H., and M.P. Bradford, Brit. J. Nutr. 17:575–581 (1963).PubMedCrossRefGoogle Scholar
  30. 30.
    Booth, V.H., Chromatog. Rev. 7:98–118 (1965).CrossRefGoogle Scholar
  31. 31.
    Booth, V.H., and M.P. Bradford, Int. J. Vitam. Res. 33:276 (1963).Google Scholar
  32. 32.
    Frazer, A.C., and J.G. Lines, J. Sci. Food Agr. 18:203–207 (1967).CrossRefGoogle Scholar
  33. 33.
    Moore, T., I.M. Sharman and R.J. Ward, J. Sci. Food Agr. 8:97–104 (1957).CrossRefGoogle Scholar
  34. 34.
    Bunnell, R.H., J. Keating, A. Quaresimo and G.K. Parman, Amer. J. Clin. Nutr. 17:1–11 (1965).PubMedGoogle Scholar
  35. 35.
    Herting, D.C., and Emma-Jame E. Drury, Amer. J. Clin. Nutr. 22:147–155 (1969).PubMedGoogle Scholar
  36. 36.
    Dicks-Bushnell, M.W., and K.C. Davis, Amer. J. Clin. Nutr. 20:262–269 (1967).PubMedGoogle Scholar
  37. 37.
    Kanno, C., K. Yamauchi and T. Tsugo, J. Dairy Sci. 51:1713–1719 (1968).PubMedCrossRefGoogle Scholar
  38. 38.
    Tsuga, T., K. Yamauchi and C. Kanno, Nippon Nogei Kagaka Kaishi 42:367 (1968).Google Scholar
  39. 39.
    Ackman, R.G., and M.G. Cormier, J. Fish Res. Board Can. 24:357–373 (1967).Google Scholar

Copyright information

© American Oil Chemists’ Society 1971

Authors and Affiliations

  • Hal T. Slover
    • 1
  1. 1.Human Nutrition Research Division, Agricultural Research ServiceU.S. Department of AgricultureBeltsville

Personalised recommendations