Tocopherols in nuts

Abstract

Abstract The α‐ and γ‐tocopherol contents of eight different nuts have been determined spectrophotometrically on chromatographic fractions. Thin layer chromatography was applied to study the tocopherol pattern. The tocopherol contents were generally fairly high, but the values for α‐tocopherol varied greatly. Filberts and almonds were rich in α‐tocopherol, groundnuts and brazil nuts showed medium values, whereas walnuts, pecans and coconut were poor sources. Chestnuts had a very high γ‐tocopherol content as calculated per g. of fat.