A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils

Afaf Kamal-Eldin, Roger Andersson

Research output: Contribution to journalArticlepeer-review

264 Citations (Scopus)

Abstract

The main biochemical function of the tocopherols is believed to be the protection of polyunsaturated fatty acids (PUFA) against peroxidation. A critical question that must be asked in reference to this is whether there is a biochemical link between the tocopherol levels and the degree of unsaturation in vegetable oils, the main source of dietary PUFA and vitamin E. We used a mathematical approach in an effort to highlight some facts that might help address this question. Literature data on the relative composition of fatty acids (16:0, 16:1, 18:0, 18:1, 18:2, and 18:3) and the contents of tocopherols (α-, β-, δ-, and γ-tocopherol) in 101 oil samples, including 14 different botanical species, were analyzed by principal-component analysis and linear regression. There was a negative correlation between α- and γ-tocopherols (r = 0.633, P < 0.05). Results also showed a positive correlation between linoleic acid (18:2) and α-tocopherol (r= 0.549, P < 0.05) and suggested a positive correlation between linolenic acid (18:3) and γ-tocopherol.

Original languageEnglish
Pages (from-to)375-380
Number of pages6
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume74
Issue number4
DOIs
Publication statusPublished - 1997
Externally publishedYes

Keywords

  • Biosynthesis
  • Fatty acid
  • Multivariate statistics
  • Principal-component analysis
  • Tocopherol
  • Vegetable oils

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Organic Chemistry

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