A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils

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Abstract
The main biochemical function of the tocopherols is believed to be the protection of polyunsaturated fatty acids (PUFA) against peroxidation. A critical question that must be asked in reference to this is whether there is a biochemical link between the tocopherol levels and the degree of unsaturation in vegetable oils, the main source of dietary PUFA and vitamin E. We used a mathematical approach in an effort to highlight some facts that might help address this question. Literature data on the relative composition of fatty acids (16:0, 16:1, 18:0, 18:1, 18:2, and 18:3) and the contents of tocopherols (α‐, β‐, δ‐, and γ‐tocopherol) in 101 oil samples, including 14 different botanical species, were analyzed by principal‐component analysis and linear regression. There was a negative correlation between α‐ and γ‐tocopherols (r=0.633, Pr=0.549, P<0.05) and suggested a positive correlation between linolenic acid (18:3) and γ‐tocopherol.