The vast numbers of studies and research works have been carried out concerned with various methods to identify and detect the origin of vegetable oils. Although all have been approved and applied but due to time and economical constraints a quick and fast procedure is required. In this preliminary study TOCOPHEROLS identification by High Pressure Liquid Chromatography might be considered as a method to be adopted. Commercial vegetable oils (sesame, olive, maize, canola, sunflower, soyabean) were sourced from the local industries and TOCOPHEROLS contents were determined by the application of HPLC. The results indicated that the method might be considered as a reliable fast method however other methods namely determination of fatty acids and triglyceride profiles and sterol composition might be required for firm identification of oils that might have very similar tocopherol specifications and composition.

Soyabean might be considered as the most popular oil seed crop in the world and the extracted oil has gained it is popularity due to it is application in formulated food products as well as by itself as oil or hardened form as frying or cooking media. Soyabean oil has been subjected to various refining stages in particular deodorisation where different classes of compounds are collected in the received distillate. A considered quality of sterol and tocopherol fractions are collected in this fraction in the same order as are present in the crude oil. The collected fractions indicated that b–sitosterol among the class of sterols and g and d TOCOPHEROLS among the class of TOCOPHEROLS were the predominant compounds present. Therefore two mentioned classes of compounds individually or together might be considered valuable products to be used in the food formulations.

Background: The dried fruits of Silybum marianum (L.) Gaertn (Compositae) contain silymarin, an isomeric mixture of flavonolignans. Silymarin acts as a strong anti -hepatotoxic. This fruits contains a high amount of oil.Objective: The objective of this study was to determine total lipid content, fatty acid composition and content of different kind of TOCOPHEROLS in seed oils of S. marianum.Method: Fatty acid compositon and a-, g- and δ-tocopherol (vitamin E) content from seeds of Silybum maianum were investigated by gas chromatography and high performance liquid chromatography methods. Results and Conclusion: Total lipid percentage was approximately 25% and nine fatty acids including; palmitic acid (8.25 %), palmeotic acid (0.07 %), Stearic acid (6.67 %), oleic acid (31.58 %), Isomer oleic acid (0.53 %), linoleic acid (45.36 %), linolenic acid (0.87 %), arashidic acid (4.11 %), eicozantoic acid (0.088 %) and behenic acid (2.6 %) were determined. a-, g- and  d -tocopherol content were around 563.157, 88.87 and 163.791 mg Kg -1 DW respectively that could be a natural good sources of antioxidant.

The amount and composition of TOCOPHEROLS and phenols, two main naturalantioxidants in olive oil, have been evaluated and analysed by HPLC in seven different brands of Iranian olive oil.Results showed that phenol and tocopherol amounts In Iran, because of long time and high temperature of malaxation and also type of extraction or even type of variety, polyphenols and TOCOPHEROLS content of Iranian olive oil are low and were put on the category of low polyphenol olive oils and seems they don’t have nutritional value as virgin olive oil.