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Abstract
The objective of this study is to measure the amount of vitamin E in various fast foods and determine the effects of baking on the vitamin E content of pizzas. Tocopherol and tocotrienol contents of various fast foods were determined by saponification and normal phase liquid chromatography. Samples were collected through the USDA National Food and Nutrient Analysis Program and from a local pizzeria. Ten baked and ten uncooked pizzas were locally collected to study the retention of vitamin E after baking. The values of vitamin E for fast foods and pizzas ranged from 8mg/100g to 0.3mg/100g. -Tocotrienols were detectable in all the samples but at levels less than 0.1mg/100g. -Tocopherol in supreme pizza was statistically higher at the 95% confidence interval level in baked pizza compared to raw pizza. The study provides data on vitamin E content of fast foods in the U.S. diet.