690 



XI. VITAMINS E (tocopherols) 



Table 1 

 Tocopherol (Vitamin E) Content of Some Vegetable Oils" 



" Adapted from H. J. Deuel, Jr., The Lipids, Vol. I, p 

 data on e- and 5-tocopherols according to J. Green, S. M 

 J. Sci. Food Agr., 6, 274-282 (1955). 



'' Original data, not corrected for e- and f-tocopherols. 



"^ Values following the semicolon are for the sample 

 based. 



^ Sum of 7- and 5-tocopherols. 



* Data of J. L. Jensen, K. C. D. Hickman, and P. L. 

 Med., 54, 294-296(1943). 



. 798, but corrected to include 

 arcinkiewicz, and P. R. Watt, 



on which the fractionation is 

 Harris, Proc. Sac. Expll. Biol. 



Crisco, 104.2; margarine base stock, 100.5; Primex, 98.4; and Sweetex, 

 101.0. No distribution ifigiires are given for the types of tocopherol 

 present in the hydrogenated fats, but in all probability the distribution is 

 the same as that in the limpid oil used for hydrogenation. There is no 

 evidence that hydrogenation destroys vitamins E. 



Olive oil, and especially coconut oil, are extremely low in tocopherols. 



