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

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, P < 0.05). Results also showed a positive correlation between linoleic acid (18:2) and α-tocopherol (r= 0.549, P < 0.05) and suggested a positive correlation between linolenic acid (18:3) and γ-tocopherol.