S. ChangbumrungT. BuavatanaP. MigasenaMahidol University2018-04-302018-04-301980-12-01International Journal for Vitamin and Nutrition Research. Vol.50, No.3 (1980), 242-246030098312-s2.0-0019167409https://repository.li.mahidol.ac.th/handle/20.500.14594/11057The α-tocopherol concentration was determined in cooking vegetable oils. The lowest concentration of α-tocopherol was found in coconut oil. Soybean oil, peanut oil and rice bran oil showed similar ranges of α-tocopherol concentration. A high concentration of α-tocopherol was found in palm oil and in corn oil. The combination of single vegetable oils affected the α-tocopherol concentration as shown in the samples of mixed oils. The ratio of α-tocopherol to polyunsaturated fatty acids had been calculated.Mahidol UniversityAgricultural and Biological SciencesMedicineArticleSCOPUS