Abstract：
:Vitamin E is a family of related compounds with different vitamin E activities and antioxidant properties that includes tocopherols, tocotrienols and plastochromanol-8. Plant oils could serve as an industrial source not only of tocopherols, but also tocotrienols and plastochromanol-8, which exhibit much stronger antioxidant activities than tocopherols. The aim of this study was a quantitative and qualitative analysis of vitamin E in certain plant oils. We demonstrated the presence of vitamin E derivatives in all the plant oils tested. The highest tocopherol contents were in pomegranate, wheat germ and raspberry seed oils. In general, γ-tocopherol was the predominant tocopherol homologue. Tocotrienols were also identified in most of the oils, but their content was much lower. The highest concentration of tocotrienols was in coriander seed oil. Plastochromanol-8 was present in most of the oils, but wheat germ oil was the richest source.
journal_name
Food Chemjournal_title
Food chemistryauthors
Trela A,Szymańska Rdoi
10.1016/j.foodchem.2019.05.185subject
Has Abstractpub_date
2019-10-30 00:00:00pages
160-166eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31000-3journal_volume
296pub_type
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