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Vitamin E Content of Vegetable Oils and Fats¹

Research Laboratories, Distillation Products Industries, Division of Eastman Kodak Company, Rochester, New York

Analyses of vegetable oils or fats from 17 different plant types showed as low as zero µg of -tocopherol/g of castor bean and linseed oils and as high as 1276 µg/g of wheat germ oil. Contents of total tocopherol ranged from 2 µg/g of coconut oil to 1896 µg/g of wheat germ oil. In individual types, the tocopherol levels appeared to be influenced by source of plant, time of harvest, stability after harvest, refining procedure, and perhaps by commercial hydrogenation procedures. Estimates of man's requirement for vitamin E as related to the dietary level of polyunsaturated fatty acids suggest that among the common edible polyunsaturated oils (cottonseed, corn, safflower, and soybean), only cottonseed supplies sufficient vitamin E to counter-balance the effect of its polyunsaturated fatty acids.

Manuscript received 5 July 1963.