Edible oils and fats contain natural tocopherols and, in some cases, also synthetic tocopherols added as antioxidants. The method described below allows the simple and rapid determination of the tocopherol content by voltammetry. The tocopherols are oxidized electrochemically at the glassy carbon electrode (GCE). The limit of quantitation is approximately 5 ppm (mg/kg) tocopherol.