15C-10 |
Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet |
J. CHUN1, L. Ye1, J. Lee2, J. Exler3, and R. R. Eitenmiller1. (1) Department of Food Science and Technology, University of Georgia, Athens, GA 30602, Athens, GA 30602, (2) Department of Food Science and Technology, Chungbuk National University, Chongju, Chongju, (3) USDA, Nutrient Composition Laboratory, USDA, Nutrient Composition Laboratory, Belltsville, Belltsville, MD 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 obtained locally or collected as part of the U.S. Department of Agriculture¢s National Food and Nutrient Analysis Program (NFNAP). The NFNAP sampling plan was designed to ensure nationwide representative food samples for nutrient analysis. All fruits, vegetables and processed products were selected from the USDA key foods list. The study included 28 raw and processed fruits, 16 raw vegetables, various tomato products, baked beans, cooked potatoes, frozen broccoli and frozen green peas. Individual samples for the foods ranged from 2 to 24. The data represents analysis of 157 fruit samples and 233 vegetable samples collected through USDA sampling protocols. a-Tocopherol (a-T) was detectable in all products and usually represented the vitamin E form present in highest quantities. g-Tocopherol (g-T) was higher than a-T in only cantaloupes, figs, red raspberries, cauliflower, mushrooms, lettuce, and green peas. a- and g-Tocotrienols were measurable in several fruit and vegetables but at levels usually less than 0.1 mg/100g. Coconut contained 0.79 mg of a-tocotrienol per 100 g and, cranberries contained 0.33 mg of g-tocotrienol per 100 g. a-Tocopherol equivalent (a-TE) values ranged from 0.03 (honeydew melon) to 1.95 (avocado) in fruits and from 0.01 (raw potatoes) to 2.95 (spinach) in vegetables. The study provides data on vitamin E content of key fruits and vegetables in the diet of the United States. Fruits and vegetables provide a significant source of vitamin E to the U.S. consumer because of the quantity consumed.
Session 15C, Food Chemistry: Food composition and analysis
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