Lazarenko, TatianaRadzievska, IrinaGromova, Elena2013-10-032013-10-032013Lazarenko, T. Research of content biologically active components of oils / T. Lazarenko, I. Radzievska, O. Gromova // Ukrainian Food JournalUkrainian Food Journal. - 2013. - Vol. 2, Issue 2. - Р. 175-179.https://dspace.nuft.edu.ua/handle/123456789/10060Liposoluble vitamins constitute an important part of vegetable oils. Fats contain liposoluble vitamins A, D, Е, К in the active and nonactive form (as provitamins). Eight connections are known under the name of the vitamin Е: four connections of tocopherol (α, β, γ and δ) and four connections of tocotrienols (α, β, γ and δ). Alpha-tocopherol is the most widespread and biologically active, therefore the vitamin Е is named also alpha-tocopherol or tocopherol. The highest content of tocopherols among the investigated standards is educed in corn oil; soybean oil is a little inferior to her. The least content of tocopherols was fixed in olive oil. In sunflower-seed oil the general concentration of tocopherols does not exceed 95 mgs%, that on 90 % is presented α- tocopherols. In soy-bean, rape and mustard oils in prevailing concentrations contained β -isomer. γ- and δ- isomers at the investigated standards presented in a negligible quantity from 2,4% in mustard press oil to 12,1% in aquated soy-bean. The results can be applied for prognostication of warranty expiration of sunflower date, soy-bean, flax, rape, mustard, corn and olive oils.othertocopheroloilchromatographyvitaminizingтокоферолрослинна оліяхроматографіявітамінізаціятокоферолрастительное маслохроматографиявитаминизациякафедра технології жирів, хімічних технологій харчових добавок та косметичних засобівArticle