Lipids for Functional Foods and Nutraceuticals

Lipids for Functional Foods and Nutraceuticals

Oily Press Lipid Library Series
2012, Pages 53-72
Lipids for Functional Foods and Nutraceuticals

CHAPTER 3 - Tocopherols, tocotrienols and vitamin E

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    Munné-Bosch and Alegre (2002), reported α-tocopherol to decrease due to high exposure to light combined with water deficit, in response to stress. The values obtained were comparable to those reported for mango (1.2–9.4 mg/100 g dw), lower than those reported for raspberry 36.6 mg/100 g dw and higher than those found in apple, pear, peach and orange, 0.3; 0.4; 0.8 and 0.3 mg/100 g dw, respectively (Stone & Papas, 2003). Chun et al. (2006) reported values of 0.13–0.69 mg/100 g dw for avocado, similar to those found in this work.

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    Numerous studies have demonstrated that they play an important role in the human organism and contribute to the bioactivity in foods stuffs [39]. Vitamin E determination has also been used for the authenticity and quality assessment of oils, based on qualitative and quantitative profiles [40]. In our study, four major tocopherols were quantified; γ-tocopherol was the major compound, followed by δ,α and β-tocopherols, respectively (Table 2).

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    The seed oil contained roughly equal amounts of α- and γ-tocopherols, whereas the pulp oil contained α-tocopherol as the dominating isomer (Table 2). The antioxidative activities differ among the isomers of tocopherols (Stone & Papas, 2003). α-Tocopherol is the major antioxidant in lipoproteins in vivo.

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