Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Shahidi, Fereidoon; Camargo, Adriano Costa de

doi:10.3390/ijms17101745

Cited by 297 publications

(191 citation statements)

References 179 publications

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“…Tocopherols have received increased attention because of their well-reported antioxidant activity, being consumed as an exogenous source of antioxidants to reduce oxidative stress and to prevent several chronic diseases (Shahidi & Camargo, 2016). Up to 18 fatty acids were also identified (Table 1), in which polyunsaturated fatty acids (PUFA) predominated over saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA).…”

Section: Nutritional Propertiesmentioning

confidence: 99%

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Jabeur

Pereira

Barros

et al. 2017

Food Research International

136

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A B S T R A C TThe nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries.

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Section: Nutritional Propertiesmentioning

confidence: 99%

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Jabeur

Pereira

Barros

et al. 2017

Food Research International

136

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“…The various steps involved in tocotrienol biosynthesis have been elucidated during the past two decades but the regulatory mechanism involved is still poorly (45,46,47). Each content is expressed as mg/1,000 g. understood.…”

Section: Metabolic Engineering For Tocotrienol Production and Increasmentioning

confidence: 99%

Advances in Genetic Improvement for Tocotrienol Production: A Review

Babura

Abdullah

2017

J Nutr Sci Vitaminol

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Summary Tocotrienols are forms of vitamin E that are present in several important food crops. Compared to tocopherols, less research has been conducted on these compounds because of their low bioavailability and distribution in plant tissues. Both tocotrienols and tocopherols are known for their antioxidant and anticancer activities, which are beneficial for both humans and animals. Moreover, tocotrienols possess certain properties which are not found in tocopherols, such as neuroprotective and cholesterol-lowering activities. The contents of tocotrienols in plants vary. Tocotrienols constitute more than 70% and tocopherols less than 30% of the total vitamin E content in palm oil, which is the best source of vitamin E. Accumulation of tocotrienols also occurs in non-photosynthetic tissues, such as the seeds, fruits and latex of some monocotyledonous and dicotyledonous plant species. The use of biotechnological techniques to increase the tocotrienol content in plants, their biological functions, and benefits to human health are discussed in this review.

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“…Edible oils are considered to be a major dietary source of tocopherols and tocotrienols (Shahidi & de Camargo, 2016). Palm and rice bran oil particularly contain higher amount of tocotrienols.…”

Section: Introductionmentioning

confidence: 99%

Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems

Pandya

DeBonee

Corradini

et al. 2019

Int J of Food Sci Tech

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Summary Tocotrienols are members of the vitamin E family that provide many nutritional benefits. Developing tocotrienol‐fortified functional foods introduces vitamin E into consumers diets without changing their food habits. The purpose of this study was to compare the stability of tocotrienols in bulk form and six food matrices at a fixed dose (40 mg kg−1) under accelerated and conventional storage conditions. The delta‐ and gamma‐tocotrienol content was measured using HPLC, and the sensory attributes were evaluated using triangle and hedonic tests. Tocotrienol in bulk powder was less stable under stressed conditions than in bulk oil, with the powders having approximately 40% and 80% reduction in δ‐ and γ‐ after storage and bulk oil with no significant degradation. HPLC analysis demonstrated that tocotrienol content remained unchanged in dry mix lemonade, yogurt, raw and UHT milk, and margarine over time; however, complete degradation of γ‐ and partial degradation (up to 50%) of δ‐tocotrienol was observed in bread during ambient and stressed storage conditions. A significant decrease in the δ‐tocotrienol relative concentration was also observed in HTST processed milk samples. Tocotrienol addition was not perceived, and no significant difference in the product attributes and overall liking was reported in the discrimination sensory testing.

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Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Cited by 297 publications

References 179 publications

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

Advances in Genetic Improvement for Tocotrienol Production: A Review

Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems

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