Changes in the tocopherol content of almond, pecan and macadamia kernels during storage

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Abstract
The individual tocopherols present in almond, pecan and macadamia nuts were determined by HPLC. Changes in tocopherol content during 16‐months' storage at 30°C and 55% relative humidity were related to keeping quality. The large amount of total tocopherols, mainly α‐tocopherol, in almonds accounted for their good storage ability. Pecan nuts with less total tocopherols and mainly γ‐tocopherol became rancid after 4 months' storage and macadamia nuts, with practically no tocopherols, were rancid after 2 months' storage. Total tocopherol content decreased in all nuts during storage, possibly as a result of its inhibitory function during auto‐oxidation.