Tocopherol Contents in Confectioneries on the Market

Abstract

On 9 kinds of biscuits and cookies, 13 of crackers and snak cakes, 4 of pies and cakes, 5 of chocolates and 3 of rice cakes, tocopherol (toc) contents and polyunsaturated fatty acid (PUFA) compositions were analyzed. (1) The mean of α-toc and PUFA contents in biscuits and cookies analyzed in this study were 2.09 (0.92-6.79) mg% and 2.41 (1.41-4.59) g%, respectively, and a ratio of a-toc and PUFA was 0.85. The mean of α-toc and PUFA in crackers and snak cakes were 4.27 (0.30-15.55) mg% and 8.06 (0.92-6.79) g% and a ratio was 0.60. The mean of α-toc and PUFA in pies and cakes were 2.61 (2.11-2.90) mg% and 4.83 (2.71-7.81) g% and a ratio was 0.63. The mean of α-toc and PUFA in chocolates were 0.43 (0.33-0.55) mg%, the lowest of all confectioneries analyzed, and 2.34 (1.68-4.22) g%, respectively, and a ratio was 0.21, this being considerably lower than that recommended for adequate vitamin E nutrition by HARRIS. The mean of α-toc and PUFA in rice cakes were 4.83 (0.33-10.0) mg% and 5.80 (0.81-8.47) g% and a ratio was 0.71. These results indicate a possible contribution of confectioneries, especially α-toc enriched or wheat germ added goods, as a source of dietary tocopherols. (2) POV of each sample was less than the restricted value.