Wheat vitamin concentrates from

S-Tt>capherol, 3,4-Hihydro-2,8 1 i methyl. 2- 4,8,-12-trimethyUridecyl)-2H-l-benzopyran-6-ol 8-methyltocol. C H O, mol wt 402-64. C 80.54%, H 11.52%, O 7.95%. Appears to be a rather common member of the vitamin E complex. Ingredient of Mixed Toeopherols Concentrate, N.F. It was found to constitute approx 30% of the mixed toeopherols in soybean oil. 5% of those in wheat germ oil. and there is evidence of its occurrence in cottonseed and peanut oils. Claimed to be the most potent antioxidant of the toeopherols. It has only one hundredth of the activity of natural -tocopherol in the Evans resorption sterility test for vitamin E. Lsoln from soybean oil Stern et al., J. Am ... 

Particularly high concentrations of P are present in some edible commodities (Table 11.15), but subsequent treatment prior to ingestion should always be taken into account. Up to 80% of some of the water-soluble vitamins such as B B2 and B< , for example, are lost in the processes of obtaining white flour from whole wheat, and in rice polishing (Table 11.16). 

Different infant formula, rice flour and wheat powder conunercial samples were tested using the developed method. The results demonstrated that the proposed method is both sensitive and selective enough to be applied for the fast determination of these compounds at a wide range of concentration levels in real samples. Vitamin C was not detected from aU the samples. The values for riboflavin and nicotinamide were 10 times higher than the value for cyanocobalamin. The vitamin compounds were also found at different low concentration-level ng/mL. 

Soaices.—The most potent sources of vitamin are concentrates prepared from yeast, wheat-germ or rice-polishings. Satisfactoiy food sources are entire cereals (the vitamin is located chiefly in the germ and the bran), nuts, leguminous seeds and malt extract. Fresh vegetables, fruits and animal products, such as cheese, eggs, fish roe, kidney, liver and milk, are moderately rich in the vitamin. 

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