Saltar al contenido
Merck
Todas las fotos(1)

Documentos

W530066

Sigma-Aldrich

Tocopherols

mixed, Low-α type, FCC, FG

Sinónimos:

Methyltocols

Iniciar sesiónpara Ver la Fijación de precios por contrato y de la organización
Todas las fotos(1)

About This Item

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

biological source

vegetable oil

Quality Level

400

grade

FG
Kosher

reg. compliance

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

refractive index

n20/D 1.501

bp

>200 °C

density

0.930 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

soybeans

organoleptic

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

InChI key

QUEDXNHFTDJVIY-UHFFFAOYSA-N

General description

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

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H317

Hazard Classifications

Skin Sens. 1

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

>392.0 °F - closed cup

flash_point_c

> 200 °C - closed cup

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

¿Ya tiene este producto?

Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.

Visite la Librería de documentos

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
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.
Chung S Yang et al.
Topics in current chemistry, 329, 21-33 (2012-07-28)
Many epidemiological studies have suggested that a low vitamin E nutritional status is associated with increased cancer risk. However, several recent large-scale human trials with high doses of α-tocopherol (α-T) have produced disappointing results. This points out the need for
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
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
Ver todos los artículos relacionados

Nuestro equipo de científicos tiene experiencia en todas las áreas de investigación: Ciencias de la vida, Ciencia de los materiales, Síntesis química, Cromatografía, Analítica y muchas otras.

Póngase en contacto con el Servicio técnico