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.
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Syväoja, E.L., Salminen, K., Piironen, V. et al. Tocopherols and tocotrienols in finnish foods: Fish and fish products. J Am Oil Chem Soc 62, 1245–1248 (1985). https://doi.org/10.1007/BF02541835
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DOI: https://doi.org/10.1007/BF02541835