Tocopherols and tocotrienols as antioxidants for food preservation

Afaf Kamal-Eldin, Elizabeth Budilarto

    Research output: Chapter in Book/Report/Conference proceedingChapter

    26 Citations (Scopus)


    The number and position of methyl groups of tocopherols and tocotrienols influence their ease to donate hydrogens and hence their antioxidant effectiveness. Tocopherols have been found to increase the induction period of bulk oils and emulsions, but their relative activity was found to differ under different conditions. There are several peculiarities regarding the antioxidant efficacy of tocopherols, e.g. the immediate changes from induction to propagation period, their loss of efficacy at higher concentrations and the unknown mechanisms behind their synergistic interactions with secondary antioxidants (e.g. phospholipids and amino acids). The recent understanding of the role of the physical factors, e.g. the log P value and size and orientation of antioxidant molecules help to understand these peculiarities.

    Original languageEnglish
    Title of host publicationHandbook of Antioxidants for Food Preservation
    PublisherElsevier Inc.
    Number of pages19
    ISBN (Electronic)9781782420972
    ISBN (Print)9781782420897
    Publication statusPublished - Mar 4 2015


    • Antioxidant
    • Hydrogen donation
    • Hydrophilicity
    • Induction period (IP)
    • Loss of efficacy
    • Micelles
    • Non-polar
    • Polar
    • Polar paradox
    • Radicals
    • Synergist
    • Tocols

    ASJC Scopus subject areas

    • General Agricultural and Biological Sciences
    • General Biochemistry,Genetics and Molecular Biology


    Dive into the research topics of 'Tocopherols and tocotrienols as antioxidants for food preservation'. Together they form a unique fingerprint.

    Cite this