Szczegóły publikacji
Opis bibliograficzny
Less widespread plant oils as a good source of vitamin E / Agnieszka TRELA, Renata SZYMAŃSKA // Food Chemistry ; ISSN 0308-8146. — 2019 — vol. 296, s. 160–166. — Bibliogr. s. 165–166, Abstr. — Publikacja dostępna online od: 2019-05-28
Autorzy (2)
Słowa kluczowe
Dane bibliometryczne
| ID BaDAP | 122281 |
|---|---|
| Data dodania do BaDAP | 2019-06-14 |
| Tekst źródłowy | URL |
| DOI | 10.1016/j.foodchem.2019.05.185 |
| Rok publikacji | 2019 |
| Typ publikacji | artykuł w czasopiśmie |
| Otwarty dostęp |  |
| Czasopismo/seria | Food Chemistry |
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. © 2019 Elsevier Ltd
