Tocopherol Quantification by HPLC in Pecans and Relationship to Kernel Quality during Storage

Journal of Food Science

Volumn 57, Issue 5, 1992, Pages 1194-1197

  YAO, F ^a,b   DULL, G ^a,b   EITENMILLER, R ^a,b  

^a UNIVERSITY OF GEORGIA   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

conjugated dienes; pecans; saturation index; tocopherols

Indexed keywords

EID: 84987301276     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1992.tb11297.x     Document Type: Article

References (28)

1. Spectrophotometric Determination of Conjugated Dienoic Acid
2. Vitamin E
3. Cultivar, processing, and storage effects on pecan kernel color
4. Changes in the tocopherol content of almond, pecan and macadamia kernels during storage
5. Determination of vitamin E in wheat products by HPLC
6. 1 in plasma, with fluorometric detection
7. Humidity and weight loss in cold storage pecans
8. Pecan kernel color changes during maturation, harvest, storage and distribution
9. Composition and stability of pecan oils
10. Vitamin E
11. Effects of dielectric and steam heating treatments on the storage stability of pecan kernels
12. Effects of dielectric and steam heating treatments on the pre‐storage and storage color characteristics of pecan kernels
13. Leucoanthocyanidin oxidation in pecan kernels: Relation to discoloration and kernel quality
14. Lipids of pecan nutmeats
15. Tocopherols in foods and fats
16. Determination of α‐tocopherol in buccal mucosal cells using an electrochemical detector
17. Separation of tocopherol and tocotrienol isomers using normal‐ and reverse‐phase liquid chromatography
18. Determination of tocopherols and tocotrienols in foods and tissues by high performance liquid chromatography
19. Determination of vitamin E homologues in infant formulas by HPLC using fluorometric detection