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Fat Soluble Vitamins

XXXII. The Distribution of Vitamin A in Tomato and the Stability of Added Vitamin D^*

H. Steenbock, Inez M. Schrader, Blanche M. Riising and Alice M. Wirick

(From the Laboratory of Agricultural Chemistry, University of Wisconsin, Madison.)

The literature on the vitamin content of tomato has been reviewed. Experiments designed to determine the distribution of vitamin A in red tomatoes showed that freed from skin and seeds the pulp contains approximately 32 times as much vitamin A as the clear yellow serum. From the nutritive standpoint, therefore, there is no justification for marketing a filtered tomato juice in preference to a juice containing the pulp in suspension. Vitamin D added in the form of irradiated ergosterol was found to have maintained its activity after sterilization, followed by 13 months storage at 37° C.

On a fellowship supported by Kemp Bros. Packing Co., Frankfort, Indiana.

Manuscript received 3 October 1930.