Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality
Joint Authors
Delgado, Amélia
Al-Hamimi, Said
Ramadan, Mohamed Fawzy
Wit, Maryna De
Durazzo, Alessandra
Nyam, Kar Lin
Issaoui, Manel
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-12-03
Country of Publication
Egypt
No. of Pages
8
Abstract EN
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.
American Psychological Association (APA)
Delgado, Amélia& Al-Hamimi, Said& Ramadan, Mohamed Fawzy& Wit, Maryna De& Durazzo, Alessandra& Nyam, Kar Lin…[et al.]. 2020. Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184998
Modern Language Association (MLA)
Delgado, Amélia…[et al.]. Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality. Journal of Food Quality No. 2020 (2020), pp.1-8.
https://search.emarefa.net/detail/BIM-1184998
American Medical Association (AMA)
Delgado, Amélia& Al-Hamimi, Said& Ramadan, Mohamed Fawzy& Wit, Maryna De& Durazzo, Alessandra& Nyam, Kar Lin…[et al.]. Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184998
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184998