Tocopherols and tocotrienols in finnish foods: Fish and fish products

Abstract

Abstract A high performance liquid chromatographic method with fluorescence detection was used to determine the content of tocopherols in Finnish fish species. Samples were obtained from different sea and lake areas. Autumn‐ and spring‐caught fish were analyzed separately. The vitamin E of all species consisted almost entirely of α‐tocopherol. Muscle and roe contained relatively high levels of α‐tocopherol. High‐ and medium‐fat fish contained 2 mg and low‐fat fish 1 mg/100 g on average. In high‐fat fish the tocopherol: fat ratio was lower than in low‐fat fish. Between‐species differences in tocopherol content were observed, as were between‐sample differences within the same species. Fish caught in the spring, the spawning season of most species, had a higher tocopherol content (and a lower fat content) than those caught in the autumn. Marine fish had a higher tocopherol (and fat) content than lake fish of the same species.