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Contribution of tocols to food Sensorial properties, stability, and overall qua...

Delgado, Amélia; Al-Hamimi, Said; Ramadan, Mohamed Fawzy; Wit, Maryna De; Durazzo, Alessandra; Nyam, Kar Lin; Issaoui, Manel

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 const...

Date: 2020   |   Origin: Sapientia - Universidade do Algarve
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