Tocopherol Distribution in Milk Fractions and Its Relation to Antioxidant Activity a

SUMMARY Studies were made of the distribution of tocopherol between the lipid in the fat globule membrane and inside the milk fat globule, and the relation of that distribution to the loss of tocopherol during lipid oxidation. Two fractionation procedures were used, one based on churning of cream, the other on washing cream by repeated dilution with sucrose‐saline solution and separation, followed by treatment with sodium deoxycholate. The tocopherol concentration was at least three times higher in the lipid of the fat globule membrane than inside the fat globule. During lipid oxidation, the tocopherol associated with the fat globule membrane was lost more rapidly. The results demonstrated that, in determining the oxidative stability of milk, the membrane tocopherol is more important than that inside the fat globule.