Tocopherols and Tocotrienols in Fats and Oils

Mudgil, Priti; Kamal‐Eldin, Afaf

doi:10.1002/047167849x.bio093

Bailey's Industrial Oil and Fat Products 2020

DOI: 10.1002/047167849x.bio093

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Tocopherols and Tocotrienols in Fats and Oils

Priti Mudgil¹,

Afaf Kamal‐Eldin²

Abstract: This article introduces tocopherols and tocotrienols, which are natural derivatives of chroman‐6‐ol and members of the vitamin E family. Typical levels of tocopherols and tocotrienols in fats and oils, the effect of refining, and vitamin E potency are discussed. In addition, the main biological functions of tocopherols and tocotrienols are briefly presented, placing particular focus on their antioxidant role.

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2024

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Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

Münch,

Schroën,

Berton‐Carabin

2024

J Americ Oil Chem Soc

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Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal‐based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported. The emulsifying properties of diverse plant proteins have already been largely covered in literature, whereas only in a few studies the chemical stability of such emulsions was addressed, especially regarding lipid oxidation. In the few examples available mostly the effects caused by proteins were elaborated, whereas those caused by non‐protein components have hardly been considered. Yet, plant protein ingredients are characterized by high compositional complexity, with notably a plethora of non‐protein components. Topics covered in this review, therefore, include the composition of various types of plant protein ingredients (i.e., legumes, oil seeds) in relation to the fractionation processes used, and the potential effects on lipid oxidation in emulsions. The composition varies greatly among species and depends on the harvest conditions (i.e., year, location), and genetics. In addition, fractionation processes may lead to the accumulation or dilution of components, and induce chemical changes. Both protein and non‐protein components can act as pro‐ or antioxidants contingent on their concentration and/or location in emulsions. Since the chemical composition of plant protein ingredients is often hardly reported, this makes a‐priori prediction of an overall effect difficult, if not impossible. Standardizing the fractionation process and the starting material, as well as in‐depth characterization of the resulting fractions, are highly recommended when aiming at rationally designing food emulsions.

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Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

Münch,

Schroën,

Berton‐Carabin

2024

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

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Tocopherols and Tocotrienols in Fats and Oils

Cited by 1 publication

References 47 publications

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

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