Determination of tocopherol in oxidized fats

Summary Heating oxidized fats to 210°C. under reduced pressure for 10 to 15 min. removed peroxides without affecting the tocopherol content. This simple heating method yielded a higher recovery of tocopherol in oxidized fats than other modifications of the Emmerie‐Engel method used to remove interfering substances. The data indicate that tocopherol is not regenerated in the oxidized oils by the heat treatment. The loss of tocopherol in soybean oil which had been oxidized beyond the induction period was relatively small.