Vitamin e analytical procedure for cottonseed and its products

Abstract

Conclusions A procedure for the analysis of cottonseed and its products for Vitamin E has been developed and improved. The present procedure generally gives good checks on duplicate analyses. The Vitamin E content of whole cottonseed is somewhat more a function of variety than of locality. The 1952 crop of cottonseed contained more Vitamin E than the 1951 crop. The two crops averaged 84 g. per ton and 68.5 g. per ton, respectively. Most recent results show that there is no loss of Vitamin E in the storage of cottonseed or during the processing of the seed for its oil and other products. The hexane‐soluble portion of a methanol extract of rolled or cooked cottonseed meats contains Vitamin E in concentrations that have exceeded the values reported for wheat germ oil, the present commercial source. A sample of commercial solvent extracted cottonseed meal was found to contain considerably less Vitamin E than hydraulic‐ or screw‐pressed meals.