δ-Tocomonoenol: A new vitamin E from kiwi (Actinidia chinensis) fruits

Fiorentino, Antonio; Mastellone, Claudio; D’Abrosca, Brigida; Pacifico, Severina; Scognamiglio, Monica; Cefarelli, Giuseppe; Caputo, Romualdo; Monaco, Pietro

doi:10.1016/j.foodchem.2008.11.094

Cited by 72 publications

(62 citation statements)

References 21 publications

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“…Ng et al (2004) and Puah et al (2007) working on Crude Palm Oil (CPO) tocols using RP C30 HPLC with GC-MS and NMR techniques showed that the structure of alpha-tocomonoenol has a double bond at the C11-C12 position. Fiorentino et al (2009) assigned the same C11-C12 double bond position to delta-tocomonoenol from kiwi fruit when investigating the delta-tocomonoenol structure with the aid of GC-MS and NMR showing that the allylic fragment with m/z of 69 was the 3-methylbut-2-en-1-ylium cation. Considering all these facts and comparing our recorded MS spectra of alpha-tocomonoenol, gamma-tocomonoenol and gamma-tocodienol, especially the region from 50 to 150 MU with a fragment of m/z 69, we reasoned that the first double bond position in gamma-tocomonoenol, gamma-tocodienol and alpha-tocomonoenol is at C11-C12 as well.…”

Section: Resultsmentioning

confidence: 99%

“…Recent publications have elucidated monounsaturated tocol (tocomonoenols) isomers coming from the plant world, namely: alpha-tocomonoenol in palm oil (2,5,7,8-tetramethyl-2-(4,8,12-trimethyltrideca-11-enyl)chroman-6-ol) (Mariani & Bellan, 1996;Ng, Choo, Ma, Cheng, & Hashim, 2004;Puah et al, 2007) and delta-tocomonoenol in kiwi (Actinidia chinensis) fruit (2,8-dimethyl-2-(4,8,12-trimethyltrideca-11-enyl)chroman-6-ol) (Fiorentino et al, 2009). Mariani and Bellan (1996) found traces of diunsaturated tocols, e.g.…”

Section: Introductionmentioning

confidence: 99%

“…Mariani and Bellan (1996) widened their research to cover tocomonoenols and tocodienols with the aid of a GC-MS separation of their trimethylsilyl (TMS) derivatives, especially in palm and grape seed oils, including their tocopherol esters (Mariani & Bellan, 1997). Fiorentino et al (2009) determined delta-tocomonoenol via GC-MS in hexane/ethyl acetate extracts of the freeze-dried peel and pulp of kiwi fruits.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

New vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety ‘Slovenska golica’

Butinar

Bučar-Miklavčić

Mariani³

et al. 2011

Food Chemistry

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

New vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety ‘Slovenska golica’

Butinar

Bučar-Miklavčić

Mariani³

et al. 2011

Food Chemistry

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“…Natural T has RRR-configuration, whereas natural T 3 has R-configuration. Tocomonoenol (T 1 ) forms the third homologous series of vitamin E. To date, two a-T 1 s isomers [44,93] and a d-T 1 [16] are found in nature.…”

mentioning

confidence: 99%

Unleashing the untold and misunderstood observations on vitamin E

Gee¹

2010

Genes Nutr

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Paradoxically, meta-analysis of human randomized controlled trials revealed that natural but not synthetic α-tocopherol supplementation significantly increases all-cause mortality at 95% confidence interval. The root cause was that natural α-tocopherol supplementation significantly depressed bioavailability of other forms of vitamin E that have better chemo-prevention capability. Meta-analysis outcome demonstrated flaws in the understanding of vitamin E. Reinterpretation of reported data provides plausible explanations to several important observations. While α-tocopherol is almost exclusively secreted in chylomicrons, enterocytes secrete tocotrienols in both chylomicrons and small high-density lipoproteins. Vitamin E secreted in chylomicrons is discriminately repacked by α-tocopherol transfer protein into nascent very low-density lipoproteins in the liver. Circulating very low-density lipoproteins undergo delipidation to form intermediate-density lipoproteins and low-density lipoproteins. Uptake of vitamin E in intermediate-density lipoproteins and low-density lipoproteins takes place at various tissues via low-density lipoproteins receptor-mediated endocytosis. Small high-density lipoproteins can deliver tocotrienols upon maturation to peripheral tissues independent of α-tocopherol transfer protein action, and uptake of vitamin E takes place at selective tissues by scavenger receptor-mediated direct vitamin E uptake. Dual absorption pathways for tocotrienols are consistent with human and animal studies. α-Tocopherol depresses the bioavailability of α-tocotrienol and has antagonistic effect on tocotrienols in chemo-prevention against degenerative diseases. Therefore, it is an undesirable component for chemo-prevention. Future research directions should be focused on tocotrienols, preferably free from α-tocopherol, for optimum chemo-prevention and benefits to mankind.

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“…Recently, a new tocopherol analogue (tocomonoenol) has been identified and characterized in kiwifruit. The study about this compound reveals its involvement in the total antioxidant activity of kiwifruits [11]. Kiwifruit is part of a big group of fruits that are important due to their antioxidant capacity according to the ascorbic acid equivalent antioxidant capacity (AEAC).…”

Section: Compositionmentioning

confidence: 99%

A Review of Production and Processing of Kiwifruit

I¹,

Sa²,

Sm³

et al. 2017

J Food Process Technol

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Kiwifruit is native to Asia and has become popular worldwide due to its sensory and nutritional properties. It contains high levels of bioactive compounds such as vitamin C vitamin E, flavonoids, carotenoids and minerals. Kiwifruits show a wide diversity in size, shape, fuzziness, flesh and peel color and flavor. The export of fresh kiwifruit has led to rapid expansion of kiwifruit industry through out the world. kiwifruit has become a commonly consumed fruit and is easily available round the year. Kiwifruit is largely consumed as fresh but it is also available in processed forms as juices, fortified drinks, candies, dehydrated and lyophilized products. Kiwifruit is also minimally processed to provide consumers with ready to eat products. Different preservation techniques have been used so far to preserve minimally processed kiwifruit. Here we are going to review some of these techniques.

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δ-Tocomonoenol: A new vitamin E from kiwi (Actinidia chinensis) fruits

Cited by 72 publications

References 21 publications

New vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety ‘Slovenska golica’

New vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety ‘Slovenska golica’

Unleashing the untold and misunderstood observations on vitamin E

A Review of Production and Processing of Kiwifruit

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