Tocopherols and tocotrienols as antioxidants for food preservation

Afaf Kamal-Eldin, Elizabeth Budilarto

    Research output: Chapter in Book/Report/Conference proceedingChapter

    22 Citations (Scopus)

    Abstract

    The number and position of methyl groups of tocopherols and tocotrienols influence their ease to donate hydrogens and hence their antioxidant effectiveness. Tocopherols have been found to increase the induction period of bulk oils and emulsions, but their relative activity was found to differ under different conditions. There are several peculiarities regarding the antioxidant efficacy of tocopherols, e.g. the immediate changes from induction to propagation period, their loss of efficacy at higher concentrations and the unknown mechanisms behind their synergistic interactions with secondary antioxidants (e.g. phospholipids and amino acids). The recent understanding of the role of the physical factors, e.g. the log P value and size and orientation of antioxidant molecules help to understand these peculiarities.

    Original languageEnglish
    Title of host publicationHandbook of Antioxidants for Food Preservation
    PublisherElsevier Inc.
    Pages141-159
    Number of pages19
    ISBN (Electronic)9781782420972
    ISBN (Print)9781782420897
    DOIs
    Publication statusPublished - Mar 4 2015

    Keywords

    • Antioxidant
    • Hydrogen donation
    • Hydrophilicity
    • Induction period (IP)
    • Loss of efficacy
    • Micelles
    • Non-polar
    • Polar
    • Polar paradox
    • Radicals
    • Synergist
    • Tocols

    ASJC Scopus subject areas

    • Agricultural and Biological Sciences(all)
    • Biochemistry, Genetics and Molecular Biology(all)

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