α-Tocopherol, fatty acids and their correlations in Bulgarian foodstuffs

✍ Scribed by F Ribarova; R Zanev; S Shishkov; N Rizov

• Book ID: 104348074
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 105 KB
• Volume: 16
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1016/s0889-1575(03)00079-6

✦ Synopsis

HPLC and GC methods were used for the analysis of 33 foodstuffs divided into 7 groups: cereals, oils and fats, milk and dairy products, meat, eggs and poultry, fish and nuts. The richest sources of a-tocopherol (a-T), seed oils, show considerable variations of a-T (11.0 mg% soybean oil-44.88 mg% sunflower seed oil), as does the content of PUFA (12.72 g% olive oil-66.87 g% sunflower seed oil) with approximately the same content of total lipids (TL) (99.79-99.89 g%). A correlation was established between a-T and total lipids r ¼ 0:61 (T ¼ 4:28; P > 99%). An even higher correlation was found between a-T and polyunsaturated fatty acids r ¼ 0:80 (T ¼ 7:42; P > 99%). Regarding the essential n-6 and n-3 fatty acids a-T was established to correlate only with n-6 fatty acids r ¼ 0:82 (T ¼ 7:50; P > 99%).