| Summary: | The present study was conducted to assess by HPLC the α-tocopherol resource in fillets from European eel Anguilla anguilla. gilthead bream Sparus aurata, and European anchovy Engraulis encrasicolus, and its variation following 24hr and 48hr storage at 4°C and after traditional Mediterranean cooking. Results showed a high resource of α-tocopherol in Anguilla anguilla and Engraulis encrasicolus; a progressive significant decrease during fillet storage (all species), after boiling (Sparus aurata) and frying with flouring (Engraulis encrasicolus), and an increase after frying without flouring (Anguilla anguilla). These α-tocopherol antioxidative resource variations are discussed in relation to lipid peroxidation in post-mortem tissues and to their significance for setting rules limiting losses in antioxidants as well in quality
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