Determination by HPLC of changes in tocopherol levels in spinach after industrial processing

The concentrations of tocopherols in spinach samples (raw, frozen and canned) have been determined by HPLC using an isocratic procedure with UV detection. β-, γ- and σ-tocopherols and α-tocopheryl acetate were not detected in significant amounts. Tocopherol levels were observed to be maintained after the freezing process but very significant losses were found to occur during the canning process.

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