Contribution of tocols to food Sensorial properties, stability, and overall quality

Detalhes bibliográficos
Autor(a) principal: Delgado, Amélia
Data de Publicação: 2020
Outros Autores: Al-Hamimi, Said, Ramadan, Mohamed Fawzy, Wit, Maryna De, Durazzo, Alessandra, Nyam, Kar Lin, Issaoui, Manel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/14945
Resumo: This paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.
id RCAP_3a304a02768e8d366584251fa515516a
oai_identifier_str oai:sapientia.ualg.pt:10400.1/14945
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Contribution of tocols to food Sensorial properties, stability, and overall qualityOxidative stabilityAlpha-tocopherolHealthTocotrienolsAntioxidantDiseaseSafetyOilThis paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.WileySapientiaDelgado, AméliaAl-Hamimi, SaidRamadan, Mohamed FawzyWit, Maryna DeDurazzo, AlessandraNyam, Kar LinIssaoui, Manel2021-01-08T19:15:54Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/14945eng0146-942810.1155/2020/8885865info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:27:19Zoai:sapientia.ualg.pt:10400.1/14945Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:05:53.349141Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Contribution of tocols to food Sensorial properties, stability, and overall quality
title Contribution of tocols to food Sensorial properties, stability, and overall quality
spellingShingle Contribution of tocols to food Sensorial properties, stability, and overall quality
Delgado, Amélia
Oxidative stability
Alpha-tocopherol
Health
Tocotrienols
Antioxidant
Disease
Safety
Oil
title_short Contribution of tocols to food Sensorial properties, stability, and overall quality
title_full Contribution of tocols to food Sensorial properties, stability, and overall quality
title_fullStr Contribution of tocols to food Sensorial properties, stability, and overall quality
title_full_unstemmed Contribution of tocols to food Sensorial properties, stability, and overall quality
title_sort Contribution of tocols to food Sensorial properties, stability, and overall quality
author Delgado, Amélia
author_facet Delgado, Amélia
Al-Hamimi, Said
Ramadan, Mohamed Fawzy
Wit, Maryna De
Durazzo, Alessandra
Nyam, Kar Lin
Issaoui, Manel
author_role author
author2 Al-Hamimi, Said
Ramadan, Mohamed Fawzy
Wit, Maryna De
Durazzo, Alessandra
Nyam, Kar Lin
Issaoui, Manel
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Delgado, Amélia
Al-Hamimi, Said
Ramadan, Mohamed Fawzy
Wit, Maryna De
Durazzo, Alessandra
Nyam, Kar Lin
Issaoui, Manel
dc.subject.por.fl_str_mv Oxidative stability
Alpha-tocopherol
Health
Tocotrienols
Antioxidant
Disease
Safety
Oil
topic Oxidative stability
Alpha-tocopherol
Health
Tocotrienols
Antioxidant
Disease
Safety
Oil
description This paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2021-01-08T19:15:54Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/14945
url http://hdl.handle.net/10400.1/14945
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0146-9428
10.1155/2020/8885865
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799133298921832448