Cereal Chem 49:412 - 415.  |  VIEW ARTICLE
Effects of Fumigation on Wheat in Storage. IV. Tocopherols.

H. T. Slover and J. Lehmann. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The effects of fumigation and storage on the tocopherols in wheat grain, milling fractions, and baked products were investigated. Wheats were fumigated periodically with methyl bromide, ethylene dichloride/carbon tetrachloride, and phosphine over a 3-year period. The amounts of alpha-tocopherol, alpha-tocotrienol, beta-tocopherol, and beta-tocotrienol, as determined by gas chromatography, did not change significantly during this time as a result of fumigation or storage; storage caused minor losses. Bread and rolls made with the flour were analyzed before and after baking. The retention of tocopherols following baking was high: Only losses in beta-tocotrienol were found.