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Sigma-Aldrich

Tocopherols

mixed, FCC, Low-α type, FG

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Synonym(s):
Methyltocols
CAS Number:
eCl@ss:
34058016
NACRES:
NA.21

biological source

vegetable oil

Quality Level

grade

FG
Kosher

reg. compliance

EU Regulation 1333/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1890

refractive index

n20/D 1.501

bp

>200 °C

density

0.930 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

soybeans

organoleptic

faint

InChI

1S/C28H48O2/c1-20(2)11-8-12-21(3)13-9-14-22(4)15-10-17-28(7)18-16-25-19-26(29)23(5)24(6)27(25)30-28/h19-22,29H,8-18H2,1-7H3

InChI key

QUEDXNHFTDJVIY-UHFFFAOYSA-N

Related Categories

General description

Tocopherols (mixture of D-α, D-β, D-Δ, and D-γ-tocopherols) are the isomers of Vitamin E.

Application

Antioxidant used with fats and oils to delay rancidity onset

pictograms

Exclamation mark

signalword

Warning

hcodes

Hazard Classifications

Skin Sens. 1

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

392.0 °F - closed cup

flash_point_c

> 200 °C - closed cup


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(±)-α-Tocopherol analytical standard

Supelco

47783

(±)-α-Tocopherol

(+)-α-Tocopherol from vegetable oil, Type V, ~1000 IU/g

Sigma-Aldrich

T3634

(+)-α-Tocopherol

(±)-α-Tocopherol tested according to Ph. Eur.

Sigma-Aldrich

90669

(±)-α-Tocopherol

α-Tocopherol European Pharmacopoeia (EP) Reference Standard

T1550000

α-Tocopherol

α-Tocotrienol analytical standard

Supelco

07205

α-Tocotrienol

D-α-Tocotrienol analytical standard

Supelco

68814

D-α-Tocotrienol

δ-Tocotrienol analytical standard

Supelco

69745

δ-Tocotrienol

Nazim Hussain et al.
Journal of agricultural and food chemistry, 61(26), 6137-6149 (2013-05-30)
Tocopherols are lipophilic molecules, ubiquitously synthesized in all photosynthetic organisms. Being a group of vitamin E compounds, they play an essential role in human nutrition and health. Despite their structural and functional attributes as important antioxidants in plants, it would
Barry Halliwell et al.
The American journal of clinical nutrition, 81(1 Suppl), 268S-276S (2005-01-11)
Foods and beverages rich in phenolic compounds, especially flavonoids, have often been associated with decreased risk of developing several diseases. However, it remains unclear whether this protective effect is attributable to the phenols or to other agents in the diet.
Chung S Yang et al.
Topics in current chemistry, 329, 21-33 (2012-07-28)
Many epidemiological studies have suggested that a low vitamin E nutritional status is associated with increased cancer risk. However, several recent large-scale human trials with high doses of α-tocopherol (α-T) have produced disappointing results. This points out the need for
William L Stone et al.
Annals of the New York Academy of Sciences, 1031, 223-233 (2005-03-09)
Colorectal cancer is the second most common cause of cancer deaths in the United States. Vitamin E (VE) and other antioxidants may help prevent colon cancer by decreasing the formation of mutagens arising from the free radical oxidation of fecal
Reiko Sato et al.
Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology, 11(5), 451-457 (2002-05-16)
Previous prospective studies have raised the possibility that the antioxidantproperties of carotenoids and vitamin E (alpha-tocopherol) and the role of vitamin A (retinol) in cellular differentiation may be associated with a reduced risk of subsequent breast cancer. To investigate the

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