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W530066

Sigma-Aldrich

Tocopherols

mixed, Low-α type, FCC, FG

Synonyme(s) :

Methyltocols

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About This Item

Numéro CAS:
1406-66-2
Code UNSPSC :
12164502
eCl@ss :
34058016
Nomenclature NACRES :
NA.21

Source biologique

vegetable oil

Qualité

FG
Kosher

Conformité réglementaire

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

Indice de réfraction

n20/D 1.501

Point d'ébullition

>200 °C

Densité

0.930 g/mL at 25 °C

Application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

Allergène alimentaire

soybeans

Propriétés organoleptiques

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

Clé InChI

QUEDXNHFTDJVIY-UHFFFAOYSA-N

Description générale

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

Pictogrammes

Exclamation mark
GHS07

Mention d'avertissement

Warning

Mentions de danger

H317

Classification des risques

Skin Sens. 1

Code de la classe de stockage

10 - Combustible liquids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

>392.0 °F - closed cup

Point d'éclair (°C)

> 200 °C - closed cup

Certificats d'analyse (COA)

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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
Rosana Chirinos et al.
Food chemistry, 141(3), 1732-1739 (2013-07-23)
Fatty acids (FA), phytosterols, tocopherols, phenolic compounds, total carotenoids and hydrophilic and lipophilic ORAC antioxidant capacities were evaluated in 16 cultivars of Sacha inchi (SI) seeds with the aim to valorise them and offer more information on the functional properties
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.
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
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
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